Submitted by Holly: When we lived in the Middle East I learned to love lots of different Asian foods, and Thai is by far my favorite. This recipe only has one tricky ingredient, tamarind paste, but I've found it at Whole Foods, H-Mart (an Asian grocery store), as well as Indian markets. If you live in Virginia and want to try it, I can lend you some! It isn't critical to the recipe, but it does make it much better. If you can't find it, you can add an extra teaspoon of lime juice. Beyond that one ingredient, everything else should be easy to find in the Asian food aisle of your local supermarket. This is quick, easy, and delicious! I make this often when I'm having a crowd over because it's easy to double, quadruple, etc. Also, the sauce makes a lot, so don't double it if you're doubling the recipe. Enjoy!
Chicken Satay:
2 lbs chicken breast meat, cut into 1/4"-thick slices
2 Tbsp oil (I use canola)
2 Tbsp soy sauce
2 tsp tamarind paste
1 tsp lemon zest
2 cloves garlic, minced (about 1 tsp)
1 tsp ground cumin
1 tsp ground coriander
1 Tbsp lime juice
1 tsp brown sugar
To make the marinade, place oil, soy sauce, tamarind paste, lemon peel, garlic, cumin, lime juice, and sugar in a food processor or blender and blend until it makes a paste. Transfer to a large bowl. Add the chicken and toss to coat. Cover and refrigerate for at least one hour (or up to 12). Thread the chicken onto skewers and grill on a barbecue grill or under the broiler for 3-5 minutes on each side, or until chicken registers 160F on a meat thermometer. Serve satays hot, with the dipping sauce.
Peanut Dipping Sauce:
2 Tbsp creamy peanut butter
1 cup coconut cream (or coconut milk)
2 tsp red Thai curry paste
1 tbsp fish sauce
1 tbsp brown sugar
Mix all ingredients in a small saucepan. Cook over medium heat, stirring, to form a smooth sauce. Can be made ahead and reheated when needed.
Chicken Satay:
2 lbs chicken breast meat, cut into 1/4"-thick slices
2 Tbsp oil (I use canola)
2 Tbsp soy sauce
2 tsp tamarind paste
1 tsp lemon zest
2 cloves garlic, minced (about 1 tsp)
1 tsp ground cumin
1 tsp ground coriander
1 Tbsp lime juice
1 tsp brown sugar
To make the marinade, place oil, soy sauce, tamarind paste, lemon peel, garlic, cumin, lime juice, and sugar in a food processor or blender and blend until it makes a paste. Transfer to a large bowl. Add the chicken and toss to coat. Cover and refrigerate for at least one hour (or up to 12). Thread the chicken onto skewers and grill on a barbecue grill or under the broiler for 3-5 minutes on each side, or until chicken registers 160F on a meat thermometer. Serve satays hot, with the dipping sauce.
Peanut Dipping Sauce:
2 Tbsp creamy peanut butter
1 cup coconut cream (or coconut milk)
2 tsp red Thai curry paste
1 tbsp fish sauce
1 tbsp brown sugar
Mix all ingredients in a small saucepan. Cook over medium heat, stirring, to form a smooth sauce. Can be made ahead and reheated when needed.
