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Thai Chicken Sate with Peanut Sauce

Thai Chicken Sate  Yum

Thai Chicken Sate with Peanut Sauce Recipe

Make 20 sticks | Prep Time: 30 minutes | Cook Time: 20 minutes
Adapted from Thai Cooking Made Easy

Ingredients:

2 pounds skinless and boneless chicken breast, sliced 1 inch wide x 4-5 inches length
20 wooden skewers, soaked in water for 30 minutes
1/2 cucumber, sliced

Marinade:

2 tablespoons fish sauce
1.5 tablespoons minced garlic
2.5 teaspoons sweet soy sauce
2.5 teaspoons sugar
1/4 teaspoon white pepper
1/2 teaspoon turmeric powder
1/2 teaspoon ground coriander
1/4 teaspoon ground cayenne pepper
2 teaspoons Masaman curry paste
1/3 cup coconut milk

Peanut Sauce:

1 teaspoon masaman curry paste
2 tablespoons fish sauce
3 tablespoons tamarind juice
3 tablespoons creamy peanut butter
1.5 tablespoons sugar
1 teaspoon paprika powder
1/2 teaspoons garlic powder
2 cups coconut milk
1/2 cup crushed peanuts

Method:

Slice the chicken breast across grain with at least 1 inch wide each piece. Mix in the Marinade and make sure all pieces are well coated. Marinate the meat for at least 30 minutes in the refrigerator.

Prepare the peanut sauce by adding all the Peanut Sauce ingredients in a 2 quart sauce pan. Mix well and cook on medium heat. Stir the sauce while cooking. Turn off the heat when the sauce is slightly thickened. It takes about 10-15 minutes.

Thai Chicken Sate

Take out the marinated chicken from the refrigerator. Insert the wooden skewers through the meat lengthwise. Grill the Sate for 4 minutes on each side or until desired tenderness.

Serve with Peanut Sauce and some sliced cucumber.

Cook’s Note:

You can find Masaman curry paste in a pack at any Asian Grocery Stores.

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34 COMMENTS... read them below or add one

  1. Corrie

    no matter how many times I ask my son and hubbie what do they want for dinner you can guarantee my son will say satay! :-)

  2. wow it look and sounds yummy, i must cook it for my family and friends and im sure they will defo like….for all asian food lovers you should defo visit Taj Palace

  3. Thai for me……this is a monthly regular in my household. Great stuff, although my missus uses red curry paste and grinds all the peanuts herself for the sauce…no peanut butter for her!

  4. pudave

    anthonyc..thanks for posting that you use red curry paste.. good to know cause i dont know where to find masaman curry.. thanks for the substitute idea! :) cant wait to try it

  5. Simon

    Made satay a few times. Just returned from blue elephant culinary training in bangkok. Hower as a peanut allergic person i had to replace them with cashew nut paste. But it still worked wonders. Also made this a few times with tahini (sesame paste) and had decent results.

  6. Hameed Ajmal Sheikh

    I dont know how to get Masaman curry paste and also Fish sauce in any place outside Malaysia or Indonesia as it is not well known name and we dont know from which ingredients it is made from.Could anybody explain what it is called in other places like USA,Canada or even UK and how to get it.I lived in Indonesia and use to like satay very much but I could not get the recipe for Peanut sauce.

  7. Salty

    Made this last night and they were better than I’ve ever had at a Thai restaurant. Have leftover peanut sauce which I’ll get creative with.

  8. Jake Wilson

    Bee!, I have both green and red Mae Ploy Curry Paste in the fridge, can I use either instead of the Masaman?

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