Marty's Thai Chicken Satay
Serves: 4
Aurelia Collier
1 January 1970
Based on User reviews:
55
Spice
50
Sweetness
45
Sourness
41
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
2 tbsps
Vegetable Oil2 tbsps
Soy Sauce2 tsps
Tamarind Paste1 stalk
Lemon Grass (chopped)2 cloves
Garlic (crushed)1 tsp
Ground Cumin1 tsp
Ground Coriander1 tbsp
Lime Juice1 tsp
Chili Powder2 tbsps
Crunchy Peanut Butter2 tbsps
Peanut (chopped)400 g
Coconut Milk (can)2 tsps
Thai Curry Paste (red)1 tbsp
Fish Sauce1 tsp
Tomato Paste1 tbsp
Brown SugarDirections:
1
Place vegetable oil, soy sauce, tamarind paste, lemon grass, garlic, cumin, coriander, lime juice, muscovado sugar, and chili powder in a blender and process to a smooth paste
2
In a large bowl, or a large resealable plastic bag, toss chicken strips with marinade
3
Refrigerate for 1 hour
4
Preheat an outdoor grill for medium-high heat, and lightly oil the grate
5
In a small saucepan, combine peanut butter, peanuts, coconut milk, curry paste, fish sauce, tomato paste, and brown sugar
6
Cook and stir over medium-low heat until smooth
7
Keep warm
8
Thread chicken onto skewers
9
Grill until no longer pink in the center, 3 to 5 minutes on each side
10
Serve with peanut sauce