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Thai Chicken Satay

Yogi's picture
It's Yummy.
Ingredients
  Canned coconut milk 1⁄2 Cup (8 tbs)
  Ground coriander 1 1⁄2 Teaspoon
  Curry powder 1 Teaspoon (yellow variety)
  Fish sauce 1 Teaspoon
  Chili oil 1⁄2 Teaspoon
  Boneless skinless chicken breast halves 1 Pound, cut into strips
  Chopped cilantro 1 Tablespoon (fresh)
  Chopped unsalted peanuts 1 Tablespoon
  Prepared thai peanut sauce 1 Cup (16 tbs)
Directions

In a medium bowl, stir together the coconut milk, ground coriander, curry powder, fish sauce, and chili oil. Add the chicken breast strips, and stir to coat. Cover, and refrigerate for at least 30 minutes, and up to 2 hours.
Preheat an indoor or outdoor grill for high heat. Thread the chicken strips onto skewers. Discard marinade.
Grill chicken for 2 to 3 minutes per side, until no longer pink. Time will depend on how thick your strips are. Transfer to a serving plate, and garnish with cilantro and peanuts. Serve with peanut sauce for dipping.

Things You Will Need
12 wooden skewers, soaked in water for 15 minutes.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Thai
Course: 
Appetizer
Taste: 
Spicy
Feel: 
Rich
Method: 
Stir Fried
Occasion: 
Christmas, Holi, Wedding
Interest: 
Holiday, Kids, Party, Quick, Healthy
Ingredient: 
Chicken
Preparation Time: 
10 Minutes
Cook Time: 
30 Minutes
Ready In: 
40 Minutes
Servings: 
4

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Average: 3.4 (4 votes)

3 Comments

shantihhh's picture
David Dabbs's picture
Pam.in.San.Diego's picture
Thai Chicken Satay Recipe