Thai #Chicken #Satay #with #Peanut #Sauce
Thai Chicken Satay skewers with Thai Peanut Sauce – the gold fundamental of genuine Thai food! Marinated fowl with a peanut sauce that’s so good, everybody shall be begging for the recipe – and shall be astonished how EASY it is!
Ingredients
400 g/14oz coconut milk (1 can), full fat
13-16 bamboo skewers , 16cm / 6.5" lengthy (Note 1)
MARINADE:
600 g / 1.2lb fowl thighs , boneless skinless, cut into 2cm/4/5" items (Note 2)
1 tbsp curry powder (Note 3)
1 tsp white sugar
2 tsp red curry paste (Note 4)
1 tsp salt
THAI PEANUT SAUCE:
2 tbsp red curry paste (Note 4)
3/4 cup herbal peanut butter, comfortable (Note 5)
1/4 cup white sugar
2 tsp darkish soy sauce (Note 6)
1 tsp salt
2 tbsp cider vinegar (Note 7)
3/4 cup (185ml) water
SERVING:
2 tbsp peanuts finely chopped
Lime wedges (optional)
Coriander / cilantro leaves and sliced red chilli (optional)
Instructions
If cooking on a BBQ or over charcoal, soak skewers for 2 hours in water.
THAI CHICKEN SATAY SKEWERS:
Mix collectively the fowl and Marinade with 1/4 cup of coconut milk, then set apart for no less than 20 minutes, or overnight.
Thread onto skewers - I do four to 5 items each.
Heat 1.5 tbsp oil in a enormous non stick pan over medium excessive heat.
Cook skewers in batches for three minutes on each one edge till golden.
THAI PEANUT SAUCE:
Place final coconut milk and Peanut Sauce meals in a saucepan over medium low heat.
Stir to mix then simmer, stirring each one now and then, for 5 minutes.
Adjust consistency with water - it ought to be a pourable but thickish sauce.
Cover with lid and hold warm whereas cooking skewers.
SERVING:
Pour a few sauce appropriate into a bowl. Sprinkle with a few peanuts - stir a few by way of for those who want.
Pile satay skewers onto a platter, sprinkle with final peanuts, coriander and chilli.
Serve with sauce at the edge for dipping.
Recipe Notes:
1. Skewers used for Asian fowl satay have a tendency to be shorter than Western skewers. I like them simply due to the fact they slot in skillets! Feel loose to make big ones with longer skewers.
2. Chicken - could be substituted with breast or tenderloin but thigh is greatest for juiciest chicken. Can also sub with pork or pork - use a good, properly marbled cut appropriate for fast cooking.
3. Curry powder - any is superb here. I use Clives or Keens.
4. Red curry paste - The greatest Thai red curry paste (in my opinion) is Maesri which is feasible in small cans and in addition occurs to be the cheapest. Sold at enormous supermarkets (Coles, Woolies, Harris), Asian stores. But any model will do simply due to the fact it is an enhancer highly than key flavouring.
If utilizing do-it-yourself Thai red curry paste, double the curry paste, upload 1 tsp fish sauce + 1 tsp sugar into fowl marinade, and 2 tsp fish sauce + 2 tsp sugar into Peanut Sauce (homemade would no longer have the seasonings jar paste does).
5. Natural peanut butter is 100 pc peanuts and has a more robust peanut flavour than commercial peanut butter which has sugar and different additives. It can also be thinner so a stable deal less water is needed to gain the proper consistency. Pretty extensively reachable these days within the well being meals part of supermarkets.
Can use regular peanut butter unfold however the peanut flavour isn't as nice and sauce shall be thicker. Do no longer be tempted to dilute with too a lot water - it'll dilute the flavour.
Sub: 1 cup uncooked unsalted peanuts blitzed till comfortable with 1/2 cup or so coconut milk referred to as for within the peanut sauce (helps make it tremendous smooth).
6. Dark soy sauce provides seasoning and deepens shade of sauce. Can sub with faded or all objective soy sauce but sauce shade shall be lighter.
7. Cider vinegar could be subbed with plain white vinegar. Lime juice, rice vinegar or different clean vinegars are an ok exchange but no longer 100 pc authentic.
8. Peanut Sauce - makes additional than you'll need, possible purely use 1/3. Hard to make less, also this recipe makes use of a entire can of coconut milk. Lasts 1 week within the fridge - or freeze.
Use leftover for:
Sauce for for rice, noodles, veggies (raw or steamed)
Make a easy Gado Gado with steam veg, tough boiled eggs and rice
Dip for prawn crackers and vegetables
As the dressing for this Chinese Chicken Salad, Satay Noodle Salad, Peanut Noodle Salad or Sesame Noodles
9. Nutrition is VERY overstated. It assumes all of the peanut sauce is ate up but purely realistically, purely 1/3 or so is likely.
NUTRITION INFORMATION:
Calories: 235kcal (12%)Carbohydrates: 7g (2%)Protein: 10g (20%)Fat: 19g (29%)Saturated Fat: 8g (50%)Cholesterol: 39mg (13%)Sodium: 448mg (19%)Potassium: 230mg (7%)Fiber: 1g (4%)Sugar: 5g (6%)Vitamin A: 455IU (9%)Vitamin C: 0.5mg (1%)Calcium: 19mg (2%)Iron: 1.6mg (9%)
Serve this with steamed jasmine or Coconut Rice. Or move all out with a Thai restaurant banquet entire with Thai Fried Rice , Pad See Ew or Thai Chilli Basil Stir Fry!
Close up of Thai Chicken Satay being dipped into Thai Peanut Sauce
Thai Chicken Satay skewers
At the danger of sounding absolutely obnoxious – here's a recipe for Chicken Satay skewers with Thai Peanut Sauce that quite stacks as a stable deal as your favorite Thai restaurant.
When it hits the stove, the scent is SO GOOD you'll simply realize they're going to style amazing.
Then you've got a style of the peanut dipping sauce…… and you’ll simply shake your head, wondering how the heck can anything so easy style so good??!!
Or you may be considering – OMG, I lastly cracked it, this tastes EXACTLY just like the genuine Chicken Satay I had in Thailand!!! Oh wait, perhaps that’s simply in my head.
Overhead photograph of Thai Chicken Satay with Thai Peanut Sauce on a plate with rice and cucumbers
What is going in Chicken Satay and Thai Peanut Sauce
It may wonder you how few meals move in Chicken Satay and the peanut sauce! Here’s what you need:
Ingredients in Thai Chicken Satay with Peanut Sauce
The BEST Thai Red Curry Paste
Thai Red Curry paste is a “secret ingredient” in equally the marinade and the sauce. You simply need about 2.5 tbsp which doesn’t sound like much, but we don’t desire this to style of red curry. We’re simply utilizing it as a flavour enhancer.
While I’m an recommend of do-it-yourself curry paste for Thai Red Curry and Green Curry, for recipes like this that use a smaller quantity, I use shop bought.
I use Maesri Thai Red Curry Paste which I suppose is the greatest by a lengthy shot. I also use this identical model for Green Curry and Red Curry for fast midweek curries.
It also occurs to be the cheapest, at round $1.30 per can at principal supermarkets like Coles, Woolies and Harris Farms.
Best Thai red curry paste Maesri
How to make Thai Peanut Sauce
Thai Peanut Sauce is virtually unbelievably easy to make. It’s literally purely a 5 minute plonk-and-simmer job:
coconut milk
red curry paste
cider or white vinegar (not lime juice!)
pure peanut butter (see beneath for additional info)
soy sauce
sugar and salt
How to make Thai peanut sauce
“For the BEST Thai Peanut Sauce, use herbal peanut butter”
While commercial peanut butter unfold is ok, for those who desire a quite huge genuine Thai Peanut Sauce that quite stacks as a stable deal as your favorite Thai restaurant, use pure peanut butter. You’ll discover it within the well being meals part of most supermarket nowadays.
Pure peanut butter is made with JUST peanuts – no sugar, oil or different additives – so the peanut flavour is stronger.
Also, herbal peanut butter is thinner than commercial peanut butter spreads (see below) which capability you would like a stable deal less water to thin the sauce = higher peanut flavour in Thai Peanut Sauce!
Ahead of publishing this recipe, I tried the Thai Peanut Sauce with herbal pure peanut butter vs commercial peanut butter (Kraft, now Bega) edge by edge to make certain this!
Spoon scooping pure, herbal peanut butter from jar
I’m a agency believer that Chicken Satay skewers ought to be tasty sufficient to consume on their very own and the peanut sauce simply takes it over the top. So I desire to marinade the fowl to make it additional tasty.
Chicken Satay Marinade
Here’s what you would like for the Thai Chicken Satay Marinade:
Chicken items – fowl thighs yield the juiciest fowl skewers but breast or tenderloin are fine
Red curry paste – see above for my advised model Maesri
Curry powder – any is superb here
Coconut milk
Salt and sugar
It’s greatest to marinade for no less than 3 hours but even 20 minutes is lengthy enough.
How to make Thai fowl satay skewers
Cooking the Chicken Skewers
Chicken satay is a summertime favorite to prepare dinner at the BBQ. But I often prepare dinner it at the range for convenience.
For a quite genuine Thai experience, prepare dinner the Chicken Satay over charcoal like it’s completed in Thailand!
Thai Chicken Satay Skewers cooking in skillet
Thai Chicken Satay is a broadly wide-spread starter on Thai restaurants menus alongside with Thai Fish Cakes. But it’s also ideally suited served as a main. Serve it with steamed jasmine rice – or with fluffy Asian Coconut Rice (it’s amazing!).
For a recent edge salad, strive this Asian Slaw, or use this Asian Sesame Dressing for a recent salad or steamed vegetables.
If you desire to move all out with a do-it-yourself Thai Banquet, serve this Chicken Satay simply due to the fact the starter with Thai Chilli Basil Stir Fry, a curry (Massaman Curry, Green Curry or Red Curry) with Coconut Rice simply due to the fact the mains. Or Pad See Ew! ~ Nagi x
Recipe source: An unique advent however the roots of this recipe are from different Thai cookbooks and famend Thai meals mavens like David Thompson and Sujet Saenkham (owner of the noted Spice I Am restaurants). Except I’ve made this recipe so it’s accessible to daily chefs – with out compromising!
Thai Chicken Satay with Peanut Sauce
Thai Chicken Satay Skewers are tasty sufficient to consume plain but we may by no capability skip Thai Peanut Sauce for dipping! The imperative component for a quite huge peanut sauce is herbal peanut butter and no longer using a delivered sugar or oil. But regular peanut butter will work superb too.
Ingredients
400 g/14oz coconut milk (1 can), full fat
13-16 bamboo skewers , 16cm / 6.5" lengthy (Note 1)
MARINADE:
600 g / 1.2lb fowl thighs , boneless skinless, cut into 2cm/4/5" items (Note 2)
1 tbsp curry powder (Note 3)
1 tsp white sugar
2 tsp red curry paste (Note 4)
1 tsp salt
THAI PEANUT SAUCE:
2 tbsp red curry paste (Note 4)
3/4 cup herbal peanut butter, comfortable (Note 5)
1/4 cup white sugar
2 tsp darkish soy sauce (Note 6)
1 tsp salt
2 tbsp cider vinegar (Note 7)
3/4 cup (185ml) water
SERVING:
2 tbsp peanuts finely chopped
Lime wedges (optional)
Coriander / cilantro leaves and sliced red chilli (optional)
Instructions
If cooking on a BBQ or over charcoal, soak skewers for 2 hours in water.
THAI CHICKEN SATAY SKEWERS:
Mix collectively the fowl and Marinade with 1/4 cup of coconut milk, then set apart for no less than 20 minutes, or overnight.
Thread onto skewers - I do four to 5 items each.
Heat 1.5 tbsp oil in a enormous non stick pan over medium excessive heat.
Cook skewers in batches for three minutes on each one edge till golden.
THAI PEANUT SAUCE:
Place final coconut milk and Peanut Sauce meals in a saucepan over medium low heat.
Stir to mix then simmer, stirring each one now and then, for 5 minutes.
Adjust consistency with water - it ought to be a pourable but thickish sauce.
Cover with lid and hold warm whereas cooking skewers.
SERVING:
Pour a few sauce appropriate into a bowl. Sprinkle with a few peanuts - stir a few by way of for those who want.
Pile satay skewers onto a platter, sprinkle with final peanuts, coriander and chilli.
Serve with sauce at the edge for dipping.
Recipe Notes:
1. Skewers used for Asian fowl satay have a tendency to be shorter than Western skewers. I like them simply due to the fact they slot in skillets! Feel loose to make big ones with longer skewers.
2. Chicken - could be substituted with breast or tenderloin but thigh is greatest for juiciest chicken. Can also sub with pork or pork - use a good, properly marbled cut appropriate for fast cooking.
3. Curry powder - any is superb here. I use Clives or Keens.
4. Red curry paste - The greatest Thai red curry paste (in my opinion) is Maesri which is feasible in small cans and in addition occurs to be the cheapest. Sold at enormous supermarkets (Coles, Woolies, Harris), Asian stores. But any model will do simply due to the fact it is an enhancer highly than key flavouring.
If utilizing do-it-yourself Thai red curry paste, double the curry paste, upload 1 tsp fish sauce + 1 tsp sugar into fowl marinade, and 2 tsp fish sauce + 2 tsp sugar into Peanut Sauce (homemade would no longer have the seasonings jar paste does).
5. Natural peanut butter is 100 pc peanuts and has a more robust peanut flavour than commercial peanut butter which has sugar and different additives. It can also be thinner so a stable deal less water is needed to gain the proper consistency. Pretty extensively reachable these days within the well being meals part of supermarkets.
Can use regular peanut butter unfold however the peanut flavour isn't as nice and sauce shall be thicker. Do no longer be tempted to dilute with too a lot water - it'll dilute the flavour.
Sub: 1 cup uncooked unsalted peanuts blitzed till comfortable with 1/2 cup or so coconut milk referred to as for within the peanut sauce (helps make it tremendous smooth).
6. Dark soy sauce provides seasoning and deepens shade of sauce. Can sub with faded or all objective soy sauce but sauce shade shall be lighter.
7. Cider vinegar could be subbed with plain white vinegar. Lime juice, rice vinegar or different clean vinegars are an ok exchange but no longer 100 pc authentic.
8. Peanut Sauce - makes additional than you'll need, possible purely use 1/3. Hard to make less, also this recipe makes use of a entire can of coconut milk. Lasts 1 week within the fridge - or freeze.
Use leftover for:
Sauce for for rice, noodles, veggies (raw or steamed)
Make a easy Gado Gado with steam veg, tough boiled eggs and rice
Dip for prawn crackers and vegetables
As the dressing for this Chinese Chicken Salad, Satay Noodle Salad, Peanut Noodle Salad or Sesame Noodles
9. Nutrition is VERY overstated. It assumes all of the peanut sauce is ate up but purely realistically, purely 1/3 or so is likely.
NUTRITION INFORMATION:
Calories: 235kcal (12%)Carbohydrates: 7g (2%)Protein: 10g (20%)Fat: 19g (29%)Saturated Fat: 8g (50%)Cholesterol: 39mg (13%)Sodium: 448mg (19%)Potassium: 230mg (7%)Fiber: 1g (4%)Sugar: 5g (6%)Vitamin A: 455IU (9%)Vitamin C: 0.5mg (1%)Calcium: 19mg (2%)Iron: 1.6mg (9%)
Serve this with steamed jasmine or Coconut Rice. Or move all out with a Thai restaurant banquet entire with Thai Fried Rice , Pad See Ew or Thai Chilli Basil Stir Fry!
Close up of Thai Chicken Satay being dipped into Thai Peanut Sauce
Thai Chicken Satay skewers
At the danger of sounding absolutely obnoxious – here's a recipe for Chicken Satay skewers with Thai Peanut Sauce that quite stacks as a stable deal as your favorite Thai restaurant.
When it hits the stove, the scent is SO GOOD you'll simply realize they're going to style amazing.
Then you've got a style of the peanut dipping sauce…… and you’ll simply shake your head, wondering how the heck can anything so easy style so good??!!
Or you may be considering – OMG, I lastly cracked it, this tastes EXACTLY just like the genuine Chicken Satay I had in Thailand!!! Oh wait, perhaps that’s simply in my head.
Overhead photograph of Thai Chicken Satay with Thai Peanut Sauce on a plate with rice and cucumbers
What is going in Chicken Satay and Thai Peanut Sauce
It may wonder you how few meals move in Chicken Satay and the peanut sauce! Here’s what you need:
Ingredients in Thai Chicken Satay with Peanut Sauce
The BEST Thai Red Curry Paste
Thai Red Curry paste is a “secret ingredient” in equally the marinade and the sauce. You simply need about 2.5 tbsp which doesn’t sound like much, but we don’t desire this to style of red curry. We’re simply utilizing it as a flavour enhancer.
While I’m an recommend of do-it-yourself curry paste for Thai Red Curry and Green Curry, for recipes like this that use a smaller quantity, I use shop bought.
I use Maesri Thai Red Curry Paste which I suppose is the greatest by a lengthy shot. I also use this identical model for Green Curry and Red Curry for fast midweek curries.
It also occurs to be the cheapest, at round $1.30 per can at principal supermarkets like Coles, Woolies and Harris Farms.
Best Thai red curry paste Maesri
How to make Thai Peanut Sauce
Thai Peanut Sauce is virtually unbelievably easy to make. It’s literally purely a 5 minute plonk-and-simmer job:
coconut milk
red curry paste
cider or white vinegar (not lime juice!)
pure peanut butter (see beneath for additional info)
soy sauce
sugar and salt
How to make Thai peanut sauce
“For the BEST Thai Peanut Sauce, use herbal peanut butter”
While commercial peanut butter unfold is ok, for those who desire a quite huge genuine Thai Peanut Sauce that quite stacks as a stable deal as your favorite Thai restaurant, use pure peanut butter. You’ll discover it within the well being meals part of most supermarket nowadays.
Pure peanut butter is made with JUST peanuts – no sugar, oil or different additives – so the peanut flavour is stronger.
Also, herbal peanut butter is thinner than commercial peanut butter spreads (see below) which capability you would like a stable deal less water to thin the sauce = higher peanut flavour in Thai Peanut Sauce!
Ahead of publishing this recipe, I tried the Thai Peanut Sauce with herbal pure peanut butter vs commercial peanut butter (Kraft, now Bega) edge by edge to make certain this!
Spoon scooping pure, herbal peanut butter from jar
I’m a agency believer that Chicken Satay skewers ought to be tasty sufficient to consume on their very own and the peanut sauce simply takes it over the top. So I desire to marinade the fowl to make it additional tasty.
Chicken Satay Marinade
Here’s what you would like for the Thai Chicken Satay Marinade:
Chicken items – fowl thighs yield the juiciest fowl skewers but breast or tenderloin are fine
Red curry paste – see above for my advised model Maesri
Curry powder – any is superb here
Coconut milk
Salt and sugar
It’s greatest to marinade for no less than 3 hours but even 20 minutes is lengthy enough.
How to make Thai fowl satay skewers
Cooking the Chicken Skewers
Chicken satay is a summertime favorite to prepare dinner at the BBQ. But I often prepare dinner it at the range for convenience.
For a quite genuine Thai experience, prepare dinner the Chicken Satay over charcoal like it’s completed in Thailand!
Thai Chicken Satay Skewers cooking in skillet
Thai Chicken Satay is a broadly wide-spread starter on Thai restaurants menus alongside with Thai Fish Cakes. But it’s also ideally suited served as a main. Serve it with steamed jasmine rice – or with fluffy Asian Coconut Rice (it’s amazing!).
For a recent edge salad, strive this Asian Slaw, or use this Asian Sesame Dressing for a recent salad or steamed vegetables.
If you desire to move all out with a do-it-yourself Thai Banquet, serve this Chicken Satay simply due to the fact the starter with Thai Chilli Basil Stir Fry, a curry (Massaman Curry, Green Curry or Red Curry) with Coconut Rice simply due to the fact the mains. Or Pad See Ew! ~ Nagi x
Recipe source: An unique advent however the roots of this recipe are from different Thai cookbooks and famend Thai meals mavens like David Thompson and Sujet Saenkham (owner of the noted Spice I Am restaurants). Except I’ve made this recipe so it’s accessible to daily chefs – with out compromising!
Thai Chicken Satay with Peanut Sauce
Thai Chicken Satay Skewers are tasty sufficient to consume plain but we may by no capability skip Thai Peanut Sauce for dipping! The imperative component for a quite huge peanut sauce is herbal peanut butter and no longer using a delivered sugar or oil. But regular peanut butter will work superb too.
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