My sister in law from Thailand shares her family recipe for authentic chicken satay!
- 2 pounds chicken breasts
- 1/2 cup coconut milk
- 1 Tbsp fish sauce
- 2 Tbsps soy sauce
- 2 Tbsps brown sugar
- 2 Tbsps lemongrass paste (in a tube or chopped lemongrass)
- 4 cloves garlic minced
- 3 tsps tumeric
- 2 tsps curry powder
- 1 tsp black pepper
- 2 Tbsps cilantro minced
- 3 Tbsps fresh lime juice
- 2 Tbsps vegetable oil
- Optional: Sriracha
- wooden kabob skewers soaked in water at least 1 hour
- Optional: serve with Pickled Red Onions (recipe above in post) and cucumbers
- 1 Tbsp vegetable oil
- 1 or 2 Tbsp red curry paste (more or less depending on heat preference)
- 1/3 cup coconut milk
- 3 Tbsps peanut butter
- 1 Tbsp soy sauce
- 1 tsp fish sauce
- 1 tsp rice vinegar
- 1/4 cup water (or more for a thinner consistency)
- chopped peanuts
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Cut chicken breasts into 2 inch strips. Lay between parchment paper or plastic wrap and pound until thin.
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Combine remaining ingredients in a mixing bowl, add chicken strips and marinate for at least 1 hour, but best if overnight.
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Thread chicken on kabob skewers that have been soaked in water for at least an hour.
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Grill over medium high heat, basting with the remaining marinade, 3 minutes per side. Serve with Peanut Sauce.
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In a saucepan over medium high heat add oil, once hot add the red curry paste and whisk until slightly brown, approx. 1-2 minutes.
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Add coconut milk and whisk 1 minute, or until red curry paste and coconut milk are evenly mixed.
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Add peanut butter, soy sauce, fish sauce, and rice vinegar, whisk until evenly mixed.
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Whisk in the water and add more for a thinner consistency. Stir in chopped peanut and top with additional peanuts if desired.