Chicken Satay, Thai recipe.
Publié le 10 Avril 2016
During my stay in Thailand, I had the chance to experience some traditional recipes and share a good time with Phueak Chang Resort Ko Phangan cooks ...
Among all that I tasted, I fell for these chicken skewers with coconut milk and curry accompanied by a peanut sauce ... A treat ..
This is the original recipe ... As it was delivered to me ..
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ingredients:
400 to 500 g of chicken fillets
1 small coconut milk tin
1/4 tablespoon Dijon mustard
1 tablespoon curry powder
salt pepper
1 tablespoon crunchy peanut butter
1 tablespoon water
1 pinch of sugar
1 drizzle of olive oil
Skewers
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Coat them with sauce.
Cover and let stand at room temperature for about 30 minutes.
Depending on your container, it is possible that the chicken is not completely covered by the marinade. In this case do not hesitate to add some coconut milk..
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Meanwhile, prepare the peanut sauce to accompany the chicken:
In a bowl, place a large tablespoon of peanut butter. It is better to use crunchy peanut butter.
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In the same pan, pour the peanut sauce and reheat, stirring regularly. Pour this sauce in a small bowl and serve with the chicken skewers.
For a YIAH style Thai Chicken, replace the curry powder by Thai Satay Spice Blend and use the Thai olive oil to cook your chicken. To discover our full range, visit:http://emmanuelleroche.yourinspirationathome.com.au/