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Chicken Satay

Updated February 23, 2016
(1 Votes)

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This image courtesy of Joseph DeLeo

Simple and incredibly good, especially with the peanut sauce.

4 servings

Cooking Methodgrilling

CostInexpensive

Moderate

Total Timeunder 30 minutes

Make Ahead RecipeYes

Kid FriendlyYes

One Pot MealYes

OccasionCocktail Party

Recipe Courseappetizer

Equipmentblender

Five Ingredients or LessYes

Mealdinner

Taste and Texturechewy, savory, spiced, umami

Type of Dishskewer

Ingredients

  • 1 teaspoon grapeseed oil, corn oil, or other neutral oil
  • 1 tablespoon red curry paste, store-bought is fine
  • 1 tablespoon sugar
  • 1½ cups coconut milk
  • 1½ cups chopped roasted peanuts
  • 1 tablespoon soy sauce, plus more to taste
  • 1 tablespoon coriander seeds
  • 1 teaspoon cumin seeds
  • 3 shallots, finely chopped
  • ¼ cup peanuts, toasted and chopped
  • ½ cup coconut milk
  • 1 teaspoon ground turmeric
  • 1 tablespoon sweetened condensed milk
  • 1 tablespoon palm sugar
  • 2 tablespoons nam pla (Thai fish sauce)
  • 1 tablespoon whiskey
  • ¼ teaspoon salt, plus more to taste
  • 1 pound boneless, skinless chicken breast, cut into 1-inch-cubes
  • Bamboo skewers, soaked in water for 1 hour
  • Salt and freshly ground black pepper

Instructions

To make the sauce: Put the oil in a medium saucepan and set over high heat. When the oil is very hot and almost smoking, add the curry paste and sugar and cook, stirring, until fragrant, about 1 minute. Add the coconut milk and bring the mixture to a boil. Stir in the peanuts and soy sauce. Taste and adjust the seasoning.

To make the marinade: Put the coriander and cumin seeds in a small skillet set over medium heat. Toast, shaking the pan occasionally, until lightly browned and fragrant. Remove from the heat, cool completely, and grind to a fine powder in a spice grinder.

Put the shallots, peanuts, ground coriander and cumin in a blender. Blend until the mixture becomes a paste. Add the coconut milk, turmeric, sweetened condensed milk, palm sugar, nam pla, whiskey, and salt. Blend again until smooth and set the marinade aside in a shallow plate.

Thread the chicken cubes onto the skewers, leaving 3 inches at the end. Dip and roll each skewer in the marinade and let sit while you start a charcoal or gas grill or broiler; the fire should be medium-hot, and the grill rack should be about 4 inches from the heat source. (You can also cover the meat and refrigerate it for up to a day.) Season the skewers with salt and pepper and grill or broil for 5 minutes per side, or until lightly browned all over and cooked through. Serve immediately with the peanut sauce.

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As an alternative to cutting the chicken in cubes, try cutting in long thin pieces and threading onto the skewers. The chicken will cook quickly and evenly.

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