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.
8 comments:
I'm interested in this one a lot since, the last time I attempted chicken satay, I was really disapointed in the results.
You won't be disappointed in this one. It's way better than what you get in restaurants.
I haven't tried this one yet but I'm hoping to next week. If I leave out the fish sauce or substitute soy sauce or something for it, will it be okay? I am not a fan of fish sauce and don't want to own it.
I know, I hate fish sauce too. It's stinky. I hate fish in general. But don't substitute or leave it out--it will kill the recipe. I promise.
Hmmm.... I'll have to find a really small jar then. Thanks Holly!
I have a question about the "red Thai curry paste" can I just use curry powder? What is the difference?
Alisha, they're totally different. Curry powder is an Indian food, and is made with completely different spices than Thai Curry Paste. They will taste very different and the texture will be very different. I have lots of thai curry paste, so if you want to try it feel free to come get some!
First off - this was fabulous! We ate all but one skewer and the sauce was great. I've made a satay recipe before, but this was SO much better.
Al, until the fish sauce was incorporated, it was a little stinky. But, I didn't taste it and thought the sauce was great.
Holly, thanks for lending me those two ingredients. I owe you for three now. And, thanks for sharing.
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