Recipe

Chicken Satay With Spicy Peanut Sauce And Coconut Jasmine Rice Recipe

Add Step-by-Step Photos	Luisascatering / All my dishes 4 months, 2 weeks ago There are so many recipes for satay so I took elements I liked from different recipes and made my own marinade. I also serve a cucumber and peanut salad with this; when I have a picture of the complete meal, I'll post it. Prep:15m Cook:30m Servings:4	Luisascater
	thai chicken satay grilled coconut rice cucumber peanut

Does this look good? Yeah! / Nope

Fans

valinkenmo

meals4abby

california

joe1155

Ingredients

2 pounds boneless, skinless organic chicken thighs

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Satay Marinade:

1/4 cup canola oil

1/4 cup fresh cilantro leaves, packed

1/3 cup soy sauce

1/3 cup water

1/3 cup fresh lime juice

6-8 slices fresh ginger, peeled

3 garlic cloves, peeled

1 teaspoon sesame oil

1/4 cup sugar

1 Tablespoons mild curry powder

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Spicy Peanut Sauce:

2 teaspoons canola oil

2 shallots, minced

2 garlic cloves, minced

1 TB fresh ginger, finely chopped

1 tablespoon red curry paste

1/4 cup natural peanut butter

1 tablespoon brown sugar

1 cup unsweetened coconut milk

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

For Coconut Rice:

1 cup jasmine rice

1 cup coconut milk

1 cup water

1 tbsp sugar

1/2 teaspoon kosher salt

Directions

Satay Marinade:

Combine all ingredients in a blender and blend until smooth. Store in glass or plastic container in refrigerator for up to 4 days. Make sure you shake/stir it before using.

Cut chicken thighs into strips (lengthwise, in half). Place chicken into a recloseable plastic bag and cover with satay marinade. Seal bag and let chicken chunks marinate at least 2 hours or up to overnight.

Place 6 inch bamboo skewers in a shallow dish of water and soak for 30-45 minutes (or skip this step and use metal skewers).

Grill chicken over charcoal grill, covered, over medium-hot heat, 6-8 minutes, turning once.

Peanut Sauce:

Sauté shallots, garlic, and lemon grass in oil in a saucepan until soft. Add red curry paste and cook 1 minute until fragrant. Add peanut butter, sugar, and coconut milk. Cook over medium heat until thick, about 15 minutes. Add water if it is too thick. Use a hand emulsion blender or regular blender and puree until smooth. Pour thru fine mesh sieve (this gets rid of the ginger fibers which I’m not a fan of) and into a shallow bowl.

Coconut Rice:

Combine all ingredients in a saucepan and bring to the boil. Lower heat , cover and cook 30 minutes. Turn burner off and let rice rest for 15 minutes before uncovering and fluffing with a fork.

Recent Gawkers