Thai Chicken Satay
Marinade:
1/2 C. coconut milk
1 minced garlic clove
1 t. curry powder
1 1/2 t. brown sugar
1/2 t. salt
1/2 t. black pepper (next time I'm leaving this out)
3/4 lb chicken breast cut into strips (I think I used more chicken and it was fine)
Marinate at least two hours.
Traditionally after marinating you soak bamboo skewers, thread the chicken on and grill it.
I just baked the chicken in the marinade at 375 degrees for an hour.
Sauce:
1 C. coconut milk
1 T. curry powder
1/2 C. creamy peanut butter
3/4 C. chicken stock
1/4 C. brown sugar
Bring to a simmer. Let simmer for 5 minutes. It will thicken slightly.
Add: 2T. lime juice and 1t. soy sauce
Garnish with cilantro, peanuts and green onion
I love this blog!! I found it through my sister-in-law's blog, Jessica.
ReplyDeleteOne thing we ALWAYS add to the Chicken Satay dipping sauce is lemon grass--I can't imagine it without now that I have been living in Malaysia. It may be hard to find in the states (and expensive), but you only need a little--it resembles green onions, but lighter colored green and tougher to cut up--like ginger.