The gold standard of authentic Thai cuisine.
- Mixing bowl
- Garlic press
- Fry pan
- 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)
- 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)
- 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.
- 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).
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.
Did you make this recipe?
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