Satay Chicken

5 from 1 vote

Satay Chicken

The gold standard of authentic Thai cuisine.

Servings 4

Prep Time 10 mins

Cook Time 15 mins

Total Time 25 mins

Equipment

• Mixing bowl
• Garlic press
• Fry pan
• Skewers

Ingredients

Chicken Marinade

• 1 kg Chicken Tenderloin
• 1 tbsp Red curry paste
• 1 tsp Tumeric
• 1 tsp Curry powder
• 1 tsp Brown sugar
• ⅓ cup Coconut milk (From a 400 ml can)

Satay Sauce

• 2 tbsp Red curry paste
• 2 tbsp Olive oil
• 1 Crushed Garlic
• 1 cup Smooth peanut butter
• 1 tbsp Brown sugar
• 1 tbsp Sweet soy sauce (kecap manis)
• ½ cup Water (add extra water if thinner consistency is desired)
• Coconut milk (Remainder of 400 ml can)
• ¼ cup Coriander (garnish)
• ¼ cup Crushed peanuts (garnish)

Instructions

Chicken Marinade

• Combine red curry paste, sugar, coconut milk, Tumeric and curry paste with the chicken tenderloins. Mix until combined and allowed to marinate for at least half an hour.

Satay Sauce

• Heat olive oil in a pot, pan fry the red curry paste it for 1 to 2 minutes. Add the crushed garlic and cook for a further one minute, add the coconut milk, brown sugar, sweet soy sauce, peanut butter and water. Mix until combined, Bring to the boil and allow to boil for five minutes. Add more water if a thinner consistency is desired.
• Meanwhile skewer chicken, heat up some olive oil in a fry pan and grill the chicken until cooked. Drizzle over the satay sauce, sprinkle with crushed peanuts fresh coriander and chilli (optional).

Notes

This dish may be served on its own, with rice or with vegetables. Depending on your preference, you might add more or less water to the satay sauce to achieve the desired consistency.

Course: entree, Main Course

Cuisine: thai

Keyword: Chicken, Peanut, satay

Did you make this recipe?

Please let me know how the Satay Chicken turned out for you! Leave a comment below and tag @chefitup.com.au on Instagram and hashtag it #chefitup.com.au