Thai Chicken Satay
Serves: 4
Jailyn Upton
1 January 1970
Based on User reviews:
51
Spice
52
Sweetness
50
Sourness
41
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
1 cup
Coconut Milk (canned)1.5 tsps
Ground Coriander1 tsp
Curry Powder (yellow)1 tsp
Fish Sauce1 tsp
Chili Oil1 tbsp
Cilantro (chopped fresh)1 tbsp
Unsalted Peanuts (chopped)Directions:
1
In a medium bowl, stir together the coconut milk, ground coriander, curry powder, fish sauce, and chili oil
2
Add the chicken breast strips, and stir to coat
3
Cover, and refrigerate for at least 30 minutes, and up to 2 hours
4
Preheat an indoor or outdoor grill for high heat
5
Thread the chicken strips onto skewers
6
Discard marinade
7
Grill chicken for 2 to 3 minutes per side, until no longer pink
8
Time will depend on how thick your strips are
9
Transfer to a serving plate, and garnish with cilantro and peanuts
10
Serve with peanut sauce for dipping