Ingredients for Satay Chicken With Peanut Dipping Sauce Recipe
As required Ingredients for the satay marinade
7 No.s Chicken breasts cut into mm thick slices 2
1.50 teaspoon Coriander seeds toasted
1 teaspoon Cumin seeds toasted
1.50 tablespoon Lemon grass finely minced
2 No.s Garlic Cloves
1.50 tablespoon Coriander stem diced
1 tablespoon Fresh chopped turmeric
1 tablespoon brown sugar/Palm sugar
1/4 teaspoon White pepper powder
2 tablespoon Fish sauce
1 teaspoon Vinegar
5 tablespoon Coconut milk
As required Ingredients for peanut dipping sauce
1 tablespoon Thai chilli paste
1 No.s Garlic clove smashed
1/4 cup Peanut butter
2 teaspoon Palm sugar
1/4 cup Coconut milk
1 teaspoon Fish sauce
2 teaspoon Lime juice
Directions: Satay Chicken With Peanut Dipping Sauce Recipe
STEP 1.For the satay marinade, toast 1 ½ tsp coriander seeds, 1 tsp cumin seeds separately on low heat in a pan. They are different sizes and the coriander seeds will take longer to toast. Do not burn. Once the seeds become fragrant take them off the heat.
STEP 2.Using a mortar and pestle grind the seeds to a fines powder.
STEP 3.Then smash and finely mince 1 ½ tbsp lemon grass and add it to the powder.
STEP 4.Add 2 minced cloves of garlic, 1 ½ tbsp diced coriander stem, 1 tbsp fresh chopped turmeric (or 1 tsp turmeric powder). Grind to a rough paste. There should be no big chunks.
STEP 5.Transfer the paste to a large mixing bowl and add 1 tbsp palm sugar ( or brown sugar), ¼ tsp white pepper powder, 2 tbsp fish sauce, 1 tsp vinegar, 3 to 5 tbsp coconut milk. Mix well together.
STEP 6.Cut 2 large chicken breasts into 7 mm thick slices.
STEP 7.Add the slices to the marinade. And mix well to ensure that all the pieces are well coated.
STEP 8.Let the chicken marinate for 1 hour.
STEP 9.For the dipping sauce, in a small saucepan add 1 tbsp thai chilli paste, 1 smashed clove of garlic and mix together. Fry till fragrant.
STEP 10. Then add ¼ cup peanut butter, 2 tsp palm sugar, ¼ cup coconut milk, 1 tsp fish sauce.
STEP 11. Turn on the heat and stir for 2 to 3 minutes on low heat till well combined. The sauce will thicken.
STEP 12. Turn off the heat and add 2 tsp lime juice. Do not cook the lime juice.
STEP 13. Mix till well combined. Taste and check the sugar, salt and acid levels and adjust accordingly. Set aside.
STEP 14. Skewer the chicken pieces one at a time. Depending on the size of the skewers fit 1 to 2 pieces on each skewer.
STEP 15. The grill should be ready and on high heat to cook the chicken till golden brown without over cooking the meat as the chicken breast is cut thin and cooks fast.
STEP 16. Before putting the chicken skewers on the rack, brush or spray them with oil to prevent them from sticking to the grill rack.
STEP 17. Grill on both sides for a few minutes till golden with few spots of char. Take them off the heat.
STEP 18. Serve in a platter with salad on the side and a small bowl of the peanut dipping sauce.
STEP 1.An electric blender can be used to grind the seeds to a fine powder.
STEP 2.Pork or beef can also be used for this recipe.
STEP 3.If thai chilli paste is not available, 1 tbsp sriracha sauce can be used along with 1 tsp soy bean oil.
calories per serving
51 g Fat10 g Protein35 g Carbs23 g FiberOther
Vitamins & Minerals
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment