Chicken Satay Recipe

Name: Chicken Satay
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: One 400 mL can coconut milk; Juice of 2 limes; 3 tbsp (45 mL) Thai green or red curry paste; 2 tbsp (25 mL) fish sauce; 4 tsp {20 mL) granulated sugar; 4 skinless, boneless chicken breasts; Salt; Chopped coriander; Peanut sauce (optional); 1 lime (for garnish)

Servings: persons

One 400 mL can coconut milk
Juice of 2 limes
3 tbsp (45 mL) Thai green or red curry paste
2 tbsp (25 mL) fish sauce
4 tsp {20 mL) granulated sugar
4 skinless, boneless chicken breasts
Salt
Chopped coriander
Peanut sauce (optional)
1 lime (for garnish)

1
1. In a large bowl, whisk coconut milk with lime juice
2
(should be approximately 1/4 cup (50 mL) curry
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paste, fish sauce and sugar until mixed. Cut chicken
4
into thin strips, about 1/2-inch (t-ern) wide. Place in
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coconut milk mixture and stir to evenly coat. Cover
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and refrigerate at least 4 hours, but preferably
7
overnight. If you've used regular (not light) coconut
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milk, marinade may be thick when you remove it
9
from the refrigerator. Simply leave on a thin coat
10
when barbecuing.
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2. Lightly oil grill and preheat barbecue to medium-high.
12
Thread chicken onto skewer

192

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: One 400 mL can coconut milk, Juice of 2 limes, 3 tbsp (45 mL) Thai green or red curry paste, 2 tbsp (25 mL) fish sauce, and more.

Yes, Chicken Satay falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken Satay

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