Grilled Chicken Satay With Thai Peanut Sauce Recipe

Name: Grilled Chicken Satay With Thai Peanut Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup coconut milk canned; 1/4 cup lime juice freshly squeezed; 1/4 cup peanut oil; 2 tablespoons cilantro leaves chopped fresh; 1 teaspoon fresh ginger peeled and minced; 1 teaspoon sugar; 1/2 teaspoon minced garlic; 4 boneless skinless chicken breast halves about 4 ounces each; 4 lemongrass stalks about 9 inches long; 1 1/2 cups coconut milk canned; 6 tablespoons smooth peanut butter; 3 tablespoons brown sugar; 3 tablespoons soy sauce; 3 tablespoons minced onion; 2 tablespoons Thai red curry paste; 1 tablespoon minced garlic; 1 tablespoon lemongrass minced fresh; 2 teaspoons rice vinegar unseasoned; 1 teaspoon lime zest minced; 1/2 cup cilantro leaves minced fresh; 3 tablespoons fresh basil leaves minced

Servings: persons

1/2 cup coconut milk canned
1/4 cup lime juice freshly squeezed
1/4 cup peanut oil
2 tablespoons cilantro leaves chopped fresh
1 teaspoon fresh ginger peeled and minced
1 teaspoon sugar
1/2 teaspoon minced garlic
4 boneless skinless chicken breast halves about 4 ounces each
4 lemongrass stalks about 9 inches long
1 1/2 cups coconut milk canned
6 tablespoons smooth peanut butter
3 tablespoons brown sugar
3 tablespoons soy sauce
3 tablespoons minced onion
2 tablespoons Thai red curry paste
1 tablespoon minced garlic
1 tablespoon lemongrass minced fresh
2 teaspoons rice vinegar unseasoned
1 teaspoon lime zest minced
1/2 cup cilantro leaves minced fresh
3 tablespoons fresh basil leaves minced

1
This unusual and exotic presentation yields appetizer-size servings; for a main course, double the recipe and serve with rice. Lemongrass is a tall fibrous grass with lemony flavor; the best places to buy it fresh are at Southeast Asian markets.
2
Place the coconut milk, lime juice, oil, cilantro, ginger; sugar, and garlic in a mixing bowl and stir to dissolve the sugar. Cut each chicken breast lengthwise into 3 strips and let marinate in the refrigerator for 3 or 4 hours. Remove the outer leaves of each stalk of lemongrass and cut the thinner end at an angle to make lemongrass skewers; set aside.
3
To prepare the sauce, place the coconut milk, peanut butter; sugar; soy sauce, onion, curry paste, garlic, lemongrass, vinegar; lime zest, cilantro, and basil in a large saucepan. Bring just to a simmer while stirring, but do not boil. Continue cooking until the sauce thickens, about 15 minutes. Turn off the heat and strain the sauce before serving.
4
While the sauce is cooking, thread the marinated chicken strips onto the lemongrass skewers and grill over direct medium-high heat for 2 to 3 minutes per side, or until cooked through. Serve with the warm peanut sauce.

569

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 21 ingredients. The key ingredients include: 1/2 cup coconut milk canned, 1/4 cup lime juice freshly squeezed, 1/4 cup peanut oil, 2 tablespoons cilantro leaves chopped fresh, and more.

Yes, Grilled Chicken Satay With Thai Peanut Sauce 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.

Grilled Chicken Satay With Thai Peanut Sauce

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