Email Link SMS X Search Clock Right Arrow Caret down Caret up Caret left Caret right Thumbs up Speech Audio on Replay

Advertisement

Chicken Satay Skewers

by Evelyn Liu

Ingredients

for 4 servings

Marinade

  • ¾ cup
    creamy peanut butter
  • ¾ cup
    coconut milk
  • 4 spring onions, roughly chopped
  • 3 cloves garlic, peeled
  • 1 piece
    10 g
    ginger, peeled 10 g
  • 2 fresh Serrano chilies, roughly chopped
  • 1 teaspoon
    curry powder
  • 1 teaspoon
    cumin
  • 1 teaspoon
    turmeric
  • 1 teaspoon
    salt
  • 2 tablespoons
    soy sauce
  • 1 lime, juiced
  • 8 boneless, skinless chicken thighs, diced

Sauce

  • ⅓ cup
    peanuts, chopped (50 g)
  • ½ cup
    coconut milk (100 mL)

Special Equipment

  • Bamboo or wooden skewers

Advertisement

Preparation

  1. In a food processor, blend the peanut butter, coconut milk, spring onions, garlic, ginger, chilies, curry powder, cumin, turmeric, salt, soy sauce, and lime juice into a smooth paste; this should make about 2 cups. Reserve half of the marinade and pour the other half over the chicken thighs. Mix and chill for 2 hours or overnight.
  2. Preheat the oven to 425˚F (220˚C). Line a baking tray with parchment paper.
  3. Skewer the marinated chicken onto bamboo skewers, then arrange the skewers so their ends rest on the edges of the baking tray, allowing the chicken to be suspended. Bake the chicken skewers for 15-20 minutes, until slightly dark brown on the edges and cooked through.
  4. With no oil in the pan, toast the chopped peanuts on low to medium heat, stirring constantly until the peanuts turn golden brown, 2-3 minutes. Add in the reserved marinade and the coconut milk. Stir and cook until thick and very aromatic, 5-10 minutes.
  5. Serve the chicken skewers with the sauce on the side.
  6. Enjoy!
 

Advertisement

Advertisement

Advertisement

More like this