Tuesday, August 2, 2011

Chicken Satay

I don't really like curry but I made these for one of our last camping trips and they were a hit. My son has wants curry for his birthday so I figure this will be one of the dishes I make.

      1/2 cup coconut milk
  • 1 clove garlic, minced

  • 1 teaspoon curry powder

  • 1 1/2 teaspoons brown sugar

  • 1/2 teaspoon salt

  • 1/2 teaspoon ground black pepper

  • 3/4 pound skinless, boneless chicken breast halves - cut into 1 inch strips

  • 1 cup coconut milk

  • 1 tablespoon curry powder

  • 1/2 cup creamy peanut butter

  • 3/4 cup chicken stock

  • 1/4 cup brown sugar

  • 2 tablespoons lime or lemon juice

  • 1 teaspoon soy sauce

  • Salt to taste

  • 10 (6 inch) wooden skewers, or as needed, soaked in water for 30 minutes


    1. Stir together 1/2 cup coconut milk, garlic, 1 teaspoon curry powder, brown sugar, salt, and pepper until the sugar has dissolved. Toss marinade with the chicken, cover, and marinate for at least 2 hours.
    2. Bring 1 cup coconut milk, 1 tablespoon curry powder, peanut butter, chicken stock, and 1/4 cup brown sugar to a simmer in a saucepan over medium-high heat. Simmer for 5 minutes, stirring constantly, until smooth and thickened. Remove from heat and stir in lime juice and soy sauce; season to taste with salt.
    3. Preheat a grill for medium-high heat.
    4. Thread marinated chicken onto skewers, then grill 4 to 5 minutes per side, or until cooked through. Serve with warm peanut sauce.

    1 comment:

    The Japanese Redneck said...

    I only had it when my mom worked for a Thai rest. a long time ago.