Satay Sauce:
Pour peanut oil
For the chicken: In a large bowl, combine
Stir soy sauce, lemon juice, peanut butter, garlic, curry powder, brown sugar, and hot pepper sauce together in a large bowl until marinade is well-combined. Place chicken in the marinade and stir to coat. Cover the bowl with plastic wrap and refrigerate 2 hours to overnight.
Preheat an outdoor grill for high heat, and lightly oil the grate.
Remove chicken from marinade; discard marinade and thread chicken onto skewers.
Cook chicken on the preheated grill until juices run clear and chicken is cooked through, about 5 minutes per side.
requently.
Add in shredded chicken; stir to combine.
Remove
In a bowl, mix half the coconut milk with the Thai green curry paste and vegetable oil, then add the chicken fillets and marinate for 30 minutes.
Skewer the chicken and place on a pre-heated barbecue, making sure you constantly baste the chicken with the remaining coconut milk so that it remains moist.
Shred the lettuce leaves and spoon them with the cucumber sticks onto the tortilla wraps.
When cooked through, put the chicken onto the wraps mixture, drizzle with the satay sauce and roll up.
o keep warm.
Thread chicken onto 12 skewers. Place in
and chili oil. Add the chicken breast strips, and stir to
he curry, garlic and peanut (satay) sauce and stir to thoroughly
Cut the chicken in 1 in pieces.
Heat oil in a wok. Stir-fry chicken, onion and chili until chicken is browned. Add peanut butter, coconut milk, soy sauce, honey and carrot. Stir-fry until chicken is cooked through and carrot is tender. Remove from heat and stir in cilantro. Season to taste. Serve sprinkled with nuts and scallion.
Cut chicken breasts into 2 inch long
hot pan saute ground chicken, garlic, ginger and shallots together
arge resealable plastic bag, toss chicken strips with marinade. Refrigerate for
at and tendons from chicken.
Slice chicken into strips about 3
and turmeric.
Slice the chicken into long, thin strips, about
Remove and discard chicken bones and skin and place chicken in a casserole. Peel and roughly chop onion and garlic and place in a food processor or blender with chilli, peanuts, salt, pepper and coriander. Whiz to a paste. Heat oil in a frying pan and fry the onion paste for 2-3 minutes until the mixture smells fragrant. Add coconut cream, bring to a boil and pour over the chicken. Cover and bake at 180\u00b0C (350\u00b0F) for about 50 minutes until chicken is cooked.
Serve with rice.
ver moderately high heat. Add chicken and curry powder and cook
ed heat.
Add the chicken and garlic and cook, stirring
Cut chicken into chunks if thighs strips
Combine garlic, turmeric, 1 1/2 tbsp soy sauce and peanut oil. Add chicken and toss to coat. Thread onto 12 skewers. Preheat an oiled grill or cast iron grill pan over medium heat. Cook skewers for 3-4 mins per side, or until browned and cooked through.
Meanwhile, for the satay sauce, combine peanut butter, coconut milk, sweet chili sauce and remaining soy sauce over low heat. Cook, stirring, for 3-4 mins, or until mixture comes to a boil. Remove from heat.
Serve skewers with hot satay sauce.