Thai Chicken Satay
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
THAI CHICKEN SATAY 1 lb. boneless chicken in bite size pieces2 tsp. curry powder1 tsp. grated fresh ginger1 tsp. minced garlic1 tsp. cumin1/2 c. coconut milk1 tbsp. grated lemon peel1/2 tsp. chili powderAdd to a heated skillet: curry powder, ginger, garlic and cumin. Cook over medium heat until curry is slightly browned (1 minute). Add this mixture to coconut milk in a bowl. Add lemon peel. Add chili powder. Add chicken marinate for 30 minutes. Put chicken pieces on skewers, you can also skewer onion pieces, pepper, bamboo shoots, mushroom slices. Grill over hot coals about 4 minutes. Serve with Peanut Sauce for dipping.PEANUT SAUCE:1 c. dry roasted unsalted peanuts (or 2 tbsp. peanut butter)1/3 c. coarsely chopped onion2 cloves minced garlic1/2-3/4 c. coconut milk1/2 tsp. soy sauce1 tsp. lime juiceSome red pepper flakes1/2 tsp. minced ginger1/2 tsp. ground corianderBlend in blender to make paste. Cook over low heat. Stir constantly (around 10 minutes). Serve hot with grilled Satay.
THAI CHICKEN SATAY
1 lb. boneless chicken in bite size pieces
2 tsp. curry powder
1 tsp. grated fresh ginger
1 tsp. minced garlic
1 tsp. cumin
1/2 c. coconut milk
1 tbsp. grated lemon peel
1/2 tsp. chili powder
Add to a heated skillet: curry powder, ginger, garlic and cumin. Cook over medium heat until curry is slightly browned (1 minute). Add this mixture to coconut milk in a bowl. Add lemon peel. Add chili powder. Add chicken marinate for 30 minutes. Put chicken pieces on skewers, you can also skewer onion pieces, pepper, bamboo shoots, mushroom slices. Grill over hot coals about 4 minutes. Serve with Peanut Sauce for dipping.
PEANUT SAUCE:
1 c. dry roasted unsalted peanuts (or 2 tbsp. peanut butter)
1/3 c. coarsely chopped onion
2 cloves minced garlic
1/2-3/4 c. coconut milk
1/2 tsp. soy sauce
1 tsp. lime juice
Some red pepper flakes
1/2 tsp. minced ginger
1/2 tsp. ground coriander
Blend in blender to make paste. Cook over low heat. Stir constantly (around 10 minutes). Serve hot with grilled Satay.
Number of Servings: 4
Recipe submitted by SparkPeople user HAZELPETHIG.
1 lb. boneless chicken in bite size pieces
2 tsp. curry powder
1 tsp. grated fresh ginger
1 tsp. minced garlic
1 tsp. cumin
1/2 c. coconut milk
1 tbsp. grated lemon peel
1/2 tsp. chili powder
Add to a heated skillet: curry powder, ginger, garlic and cumin. Cook over medium heat until curry is slightly browned (1 minute). Add this mixture to coconut milk in a bowl. Add lemon peel. Add chili powder. Add chicken marinate for 30 minutes. Put chicken pieces on skewers, you can also skewer onion pieces, pepper, bamboo shoots, mushroom slices. Grill over hot coals about 4 minutes. Serve with Peanut Sauce for dipping.
PEANUT SAUCE:
1 c. dry roasted unsalted peanuts (or 2 tbsp. peanut butter)
1/3 c. coarsely chopped onion
2 cloves minced garlic
1/2-3/4 c. coconut milk
1/2 tsp. soy sauce
1 tsp. lime juice
Some red pepper flakes
1/2 tsp. minced ginger
1/2 tsp. ground coriander
Blend in blender to make paste. Cook over low heat. Stir constantly (around 10 minutes). Serve hot with grilled Satay.
Number of Servings: 4
Recipe submitted by SparkPeople user HAZELPETHIG.
Nutritional Info Amount Per Serving
- Calories: 307.2
- Total Fat: 18.3 g
- Cholesterol: 65.7 mg
- Sodium: 512.3 mg
- Total Carbs: 7.5 g
- Dietary Fiber: 1.7 g
- Protein: 30.2 g
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