Marty'S Thai Chicken Satay - cooking recipe

Ingredients
    2 tablespoons vegetable oil
    2 tablespoons soy sauce
    2 teaspoons tamarind paste
    1 stalk lemon grass, chopped
    2 cloves garlic, crushed
    1 teaspoon ground cumin
    1 teaspoon ground coriander
    1 tablespoon lime juice
    1 teaspoon muscovado sugar
    1/2 teaspoon chili powder
    2 pounds skinless, boneless chicken breast, cut into strips
    20 wooden skewers, soaked in water for 30 minutes
    2 tablespoons crunchy peanut butter
    2 tablespoons chopped peanuts
    1 (14 ounce) can coconut milk
    2 teaspoons red Thai curry paste
    1 tablespoon fish sauce
    1 teaspoon tomato paste
    1 tablespoon brown sugar
Preparation
    Place vegetable oil, soy sauce, tamarind paste, lemon grass, garlic, cumin, coriander, lime juice, muscovado sugar, and chili powder in a blender and process to a smooth paste. In a large bowl, or a large resealable plastic bag, toss chicken strips with marinade. Refrigerate for 1 hour.
    Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
    In a small saucepan, combine peanut butter, peanuts, coconut milk, curry paste, fish sauce, tomato paste, and brown sugar. Cook and stir over medium-low heat until smooth. Keep warm.
    Thread chicken onto skewers. Grill until no longer pink in the center, 3 to 5 minutes on each side. Serve with peanut sauce.

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