0 Recipe: Thai Chicken Satay

Occasionally, I got bored with chicken breast or other chicken parts. Whatever my wife bought from store and left me to thinking for something different to enjoy than just usual baked chicken, seasoned with salt and pepper. I had checked my pantry closet and found few canned goods that had been sat on shelf for long time. I never have a chance to use them up in past. I had gone through Google and look for some recipes to do with coconut milk, peanut butter and some good dried chili peppers. I bought coconut milk for some Thai or oriental cuisine but never get to it.

Part of my favorite way to do the barbecuing the meat is loving the odors come out of grilling meat and you will know how it is going to taste. With Thai Chicken satay on grill, it is big big big paradise—will make Adam Richman jealous. I had watched many episodes of Food Vs Man and always get excellent ideas from all food that restaurants had made, want to find a way to feed my wife with gigantic burger or atomic bomb wings.

There are so many Thai Chicken satay recipes. Some recipes don’t have coconut milk for our fellow foodies who don’t love the coconut but I “handpicked” some good recipes for you coconut lovers.

Thai Chicken Satay Recipe from Thai-info.net

Chicken Satay with Spicy Peanut Sauce

Want more pictures? Here is the link to Tasty Kitchen’s Chicken Satay.

                     Thai Chicken Or Pork Satay

  1         tablespoon  yellow curry paste -- (Thai)
  1         teaspoon  turmeric
  1         tablespoon  palm sugar or brown sugar
  2         tablespoons  Thai fish sauce -- (nam pla)
  2         tablespoons  lime juice
  1         tablespoon  vegetable oil
  1         pound  boneless pork, cut into 3" x 1" x 1/4" strips
-or-
  1         pound  chicken beasts, cut into 3" x 1" x 1
24         8 in  bamboo skewers, soaked in water
1          can  unsweetened coconut milk

Combine yellow curry paste, turmeric, palm sugar, fish sauce, lime juice and oil. Toss meat strips with marinade and marinate for minimum of 2 hours in refrigerator or better overnight.

Thread individual meat strips onto the skewers, weaving in-and-out, in a ribbon fashion. Make meat strips lay flat on skewer.

Prepare grill. Medium hot coals.

Brush strips with thick coconut cream (see below). Place (brushed side down) over hot coals for 1 to 2 minutes. Turn over, brush with coconut cream and grill until cooked. Do not overcook the meat it will dry out.

Serve with Spicy Peanut Sauce.

TO PREPARE COCONUT MILK AND CREAM: Pour 1 can unsweetened coconut milk into a tall glass. Allow to sit for at least 1 hour so the thick cream rises to the top. Skim off top (cream) and set aside. The rest is thin coconut milk.

I found other recipes that spelled without Thai things.

Chicken Satay
MARINADE
  1         tablespoon  light brown sugar
  1         tablespoon  curry powder
  2         tablespoons  crunchy peanut butter
     1/2  cup  soy sauce
     1/2  cup  freshly squeezed lime juice
  2         garlic cloves -- minced
             crushed dried chile peppers
  6         chicken breast halves,  cut into 1/2" wide strips

PEANUT SAUCE
     2/3  cup  crunchy peanut butter
  1 1/2  cups  coconut milk -- unsweetened
     1/4  cup  freshly squeezed lemon juice
  2         tablespoons  soy sauce
  2         tablespoons  molasses -- (or brown sugar)
  1         teaspoon  fresh ginger root -- grated
  4         garlic cloves -- minced
     1/4  cup  chicken broth
     1/4  cup  heavy cream
  1         pinch  cayenne pepper
             lime zest -- grated
  6         fresh cilantro sprigs

To make the marinade, combine the first 7 ingredients in a shallow dish.

Thread the chicken strips onto bamboo skewers in a serpentine fashion.

Place the skewers into the soy sauce mixture and let marinate in the refrigerator at least 2 hours, although overnight is preferable.

Make the peanut sauce by combining the next 7 ingredients (peanut butter through garlic) in a saucepan.  Season to taste with cayenne pepper.  Cook over moderate heat, stirring constantly, until the sauce is as thick as heavy cream (about 15 minutes).  Transfer to a food processor or blender and purée briefly.  Add chicken broth and cream and blend until smooth.

This mixture can be made several hours ahead and stored in the refrigerator.  Bring to room temperature before serving.

Prepare moderate-hot charcoal coals or preheat a broiler.

Cook the skewered chicken, turning several times and basting with the marinade, until crispy on the outside but still moist on the inside, about 8 minutes.  Sprinkle grilled chicken with lime zest and garnish with cilantro leaves.

Serve with the peanut sauce for dipping.