Name: Thai Satay Chicken
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: Serves 4
Ingredients: 1 lb (450g) boneless, skinless chicken thighs, cut into 1-inch strips; 2 tablespoons vegetable oil; 2 tablespoons Thai red curry paste; 1 tablespoon fish sauce; 1 tablespoon brown sugar; 1 tablespoon fresh lime juice; 1 teaspoon ground turmeric; 2 cloves garlic, minced; 1 tablespoon lemongrass, finely minced; ½ cup coconut milk; For peanut sauce: ½ cup unsalted roasted peanuts, chopped; For peanut sauce: ¼ cup coconut milk; For peanut sauce: 1 tablespoon soy sauce; For peanut sauce: 1 teaspoon red chili flakes

Instructions

Prepare the marinade

In a large bowl, combine vegetable oil, red curry paste, fish sauce, brown sugar, lime juice, turmeric, garlic, lemongrass, and coconut milk. Stir well until all ingredients are thoroughly mixed.
Marinate the chicken

Add the chicken strips to the marinade, ensuring all pieces are well coated. Cover and refrigerate for at least 2 hours, preferably overnight for maximum flavor absorption.
Prepare the skewers

If using wooden skewers, soak them in water for 30 minutes to prevent burning. Thread the marinated chicken strips onto skewers, folding them back and forth in an accordion pattern.
Make the peanut sauce

In a food processor, blend the chopped peanuts until finely ground. Add coconut milk, soy sauce, and red chili flakes. Blend until smooth, adding water if needed to reach desired consistency. Transfer to a small saucepan and heat gently for 5 minutes, stirring frequently.
Grill the satay

Preheat grill or grill pan to medium-high heat. Grill the chicken skewers for 3-4 minutes per side, or until chicken is cooked through and has nice grill marks. Avoid overcooking to keep the meat juicy.
Serve

Arrange the satay skewers on a serving platter. Pour some peanut sauce into a dipping bowl and place alongside the skewers. Garnish with fresh cilantro leaves and lime wedges if desired.

Thai Satay Chicken

Ingredients

Instructions

Nutritional Information