Thai Satay Chicken
For
The Chicken Marinade:
- ·
4 tablespoons coconut milk
- ·
1 1/2 tablespoons creamy peanut
butter
- ·
1 1/4 tablespoon packed light
brown sugar
- ·
1 1/4 tablespoon Thai red curry
paste
- ·
1 tablespoon soy sauce
- ·
1 tablespoon fish sauce
- ·
Pinch of salt
- ·
4 boneless, skinless chicken breasts
- ·
2 teaspoons canola oil for sautéing
For
the Peanut Sauce:
- ·
1 1/3 cup coconut milk (all
remaining milk from the can)
- ·
1/4 cup creamy peanut butter
- ·
1 tablespoon fish sauce
- ·
1 tablespoon soy sauce
- ·
1 tablespoon packed brown sugar
- ·
1 tablespoon Thai red curry paste
- ·
Pinch of salt
- ·
1 teaspoon minced garlic
- ·
1-2 tablespoons freshly squeezed
lime juice
- ·
Cilantro leaves to garnish
- ·
Lime wedges to garnish
·
For the chicken marinade, mix together the
coconut milk, peanut butter, brown sugar, curry paste, sauces and salt in a
large, shallow bowl until well combined and creamy. Add in the chicken, turning
to coat completely with the marinade. Allow to marinade for at least 10 minutes
to half an hour in the refrigerator (if time allows).
·
Preheat oven to 400°F
·
Heat oil in an oven-proof pan or skillet
over medium-high heat. Sear the chicken until browned on each side and fragrant
(about 8-10 minutes each side). Transfer to the oven and continue cooking for a
further 20 minutes, or until the chicken is cooked through (juices run clear
and no longer pink inside).
·
While the chicken is in the oven, combine
all Peanut Sauce ingredients into a saucepan EXCEPT for the lime juice. Bring
to a boil, reduce heat and allow to simmer until combined and thickened (about
5-6 minutes). Once thick, take off heat and stir in the lime juice (start with
1 tablespoon and adjust accordingly to suit your tastes).
·
Serve the chicken with the peanut sauce:
either pour it all into the pan with the chicken OR serve separately.
·
Garnish with fresh cilantro leaves and lime
wedges.
·
(Adapted from CafeDelites) Serves 4
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