Chicken Satay With Peanut Sauce
Serves: 4
Callie Medhurst
1 January 1970
Based on User reviews:
47
Spice
50
Sweetness
56
Sourness
45
mins
Prep time (avg)
4.2
Difficulty
Ingredients:
3 cup
Unsweetened Coconut Milk1 tbsp
Curry Powder (yellow)1 tbsp
White Sugar1 tbsp
Fish Sauce1 tsp
Granulated Garlic2 tbsps
Olive Oil1 cup
Chicken Broth1 cup
Creamy Peanut Butter1 tbsp
Lime JuiceDirections:
1
Combine 1/2 cup coconut milk, 2 teaspoons curry powder, 1 teaspoon sugar, 1 teaspoon fish sauce, and granulated garlic in a bowl; add chicken pieces and toss to coat
2
Cover and refrigerate for at least 2 hours
3
Thread marinated chicken pieces onto skewers
4
Heat olive oil in a large skillet over medium-high heat
5
Cook chicken skewers in hot oil until browned and no longer pink in the center, 3 to 4 minutes on each side
6
Bring 3/4 cup coconut milk to a simmer in small saucepan or skillet over medium heat
7
Stir 1 tablespoon curry powder into the coconut milk and simmer for 4 minutes
8
Add chicken broth, peanut butter, 1 tablespoon sugar, lime juice, and 1 tablespoon fish sauce; simmer for 1 minute
9
Serve dipping sauce with chicken skewers