Chicken Satay Skewers
2015-07-30- Cuisine: Spicy, Winter Ideas
- Course: Main Course, Starter
- Skill Level: Intermediate
Recipe Info
- Servings : 6
- Prep Time : 30m
- Cook Time : 12m
- Ready In : 42m
Ingredients
- 3⁄4 cup coconut milk
- 1 tbsp fish sauce
- 1 tbsp brown sugar
- 1 tbsp Thai red curry paste
- 11⁄2 tsps salt
- 900g chicken breasts, cut into 11⁄2cm strips
- 30 skewers, soaked in water
- Vegetable oil for cooking
- PEANUT SAUCE
- 3⁄4 cup coconut milk
- 1⁄4 cup peanut butter
- 1 tbsp fish sauce
- 1 tbsp brown sugar
- 1 tbsp Thai red curry paste
- 2 tsps chilli-garlic paste
- 1 tbsp freshly squeezed lime juice
Method
Step 1
Place the coconut milk, fish sauce, brown sugar, curry paste, and salt in a large bowl and whisk to combine.
Step 2
Add the chicken to the marinade. Stir to coat the chicken, cover the bowl with plastic wrap, and refrigerate for at least 30 minutes. Meanwhile, make the sauce.
Step 3
For the peanut sauce: Place everything but the lime juice in a small pan and whisk to combine. Bring to a simmer over medium heat, stirring, until the ingredients are evenly combined, about 3 minutes. Remove the pan from the heat, stir in the lime juice, and transfer the sauce to a small bowl to cool.
Step 4
Heat a grill to medium-high.Thread a single piece of chicken lengthwise onto each skewer.
Step 5
Place the skewers on the grill and cook until grill marks appear on the bottom, about 3 to 4 minutes. Flip the chicken, and cook until grill marks appear on the second side and the chicken is cooked through.
Step 6
Transfer the skewers to a clean serving platter and serve with the peanut sauce and Indian flat bread. Garnish with fresh herbs and pomegranate seeds.
Step 7
Serve with plain yoghurt and honey topped with pomegranate seeds, if desired.