Chicken Satay with Peanut Sauce 

2 cloves
1 T
1 T
1 T
1 T
1 T
1 t
1 t
​1 t

​3 lbs

​2 T
1 can
​1 cup
½ t
1 T
1 T

garlic
sugar (palm, normal brown, coconut, whatever you like)
lime juice
tamarind concentrate (optional)
peanut oil
fish sauce
ground black pepper
ground coriander
ground cumin

chicken breast, cut into strips

​red or massaman curry paste
coconut milk, unshaken and chilled
natural peanut butter (just peanut and salt)
sugar (palm, normal brown, coconut, whatever you like)
fish sauce
lime juice

Chicken skewers

• ​Mix 1st set and work into chicken strips. Let rest in refrigerator for 1 to 24 hours.
• Thread chicken strips on to disposable bamboo skewers. Soak the skewers first if you like
• Grill chicken to 160 to 165 degrees.

Peanut Sauce

• Saute curry paste in a scoop of solid coconut fat from the top of the can of coconut milk (use olive oil if your can is too mixed up)
• Add peanut butter and continue to saute for a few minutes.
• Add remaining ingredients from 3rd set and bring to a simmer.
• Serve luke warm. Can be reheated from the refrigerator.

 

• Yield: 12 servings as the main protein in a meal with 3 lbs chicken. 20 as an appetizer.
• Source: Me

Category:  Thai                                                                                                                                                    Modified 10/11/19