Chicken Satay Recipe with Peanut Sauce

pupswithchopsticks.com

aczuprynski

2 lbs chicken (approx. 4 chicken breast, see notes)

subheading: Marinade:

6 tablespoons lemongrass (approx. 1½ stalks)

3 cloves garlic (approx. 1 ½ tablespoons)

½ small onion (or 2 shallots, approx. 3 to 4 tablespoons)

1 cup coconut cream (full fat)

2 tablespoons Madras curry powder

3 tablespoons fish sauce

¼ cup sweetened condensed milk

1 teaspoon ground coriander

1 teaspoon ground cumin

2 teaspoons ground turmeric (for color)

subheading: Coconut Cream Glaze:

6 tablespoons coconut cream (full fat)

1½ tablespoons honey

1 teaspoon soy sauce

subheading: Quick Peanut Sauce:

1 teaspoon Thai red curry paste

¼ cup natural unsweetened peanut butter (the kind where the oil and the peanut butter separate. No preservatives, just peanuts)

2 tablespoons coconut cream (full fat)

2 teaspoons honey

2 teaspoons soy sauce (or fish sauce)

1 teaspoon rice vinegar (or lime juice)

3 tablespoons water (add as much or as little as you like, until you get the consistency you like)

1 teaspoon sesame oil

1 teaspoon chili oil (optional)

crushed peanuts (optional, as a garnish, or for a crunchy sauce with texture)

Directions at pupswithchopsticks.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer