Chicken Satay Recipe with Peanut Sauce
Ingredients
| 500 | grams | chicken breast |
| 1 | teaspoon | sliced shallots |
| 3 | cloves garlic | |
| 1 | teaspoon | thinly sliced lemon grass |
| 1 | teaspoon | curry powder |
| ½ | teaspoon | salt |
| ¼ | cup | cooking oil |
| 30 | small skewers |
Slice the chicken breast finely. Blend all ingredients in a Blender until it produces a smooth paste. Pour the mixture into a large bowl and add chicken slices. Marinate for at least 15 minutes, then tread the chicken slices onto the skewers. Heat the 10″X10″ browning skillet at High (600-700 Watts) for 9 minutes. Sear 8 chicken skewers in the skillet at a time, cook, uncovered, at High (600-700 Watts) for 1% minutes. Serve with Satay Sauce and sweet and sour cucumber relish.
Satay Sauce
| 2 | tablespoons | Nam Prik Kaeng Kua |
| â…“ | peanut butter | |
| ¼ | coconut cream | |
| 1 | tablespoon | cooking oil |
| 1 | cup | coconut milk |
| 1 | tablespoon | fish sauce |
| 3 | tablespoons | castor sugar |
Put red curry paste, coconut cream and cooking oil in a 4-cup glass measure. Microwave, uncovered, at High (600-700 Watts) for 3 minutes. Stir in peanut butter, coconut cream, fish sauce and sugar. Cook, uncovered, at High for 8 minutes more.
Author: Kyren Abbot
Passionate about demystifying women's health, Kyren Abbot is a health contributor focused on holistic wellness. Through her writing, she aims to simplify complex health topics and empower women to thrive in every stage of life