appetizers

Chicken Satay

The effort to make this dish from scratch is minimal -- it can marinate in the refrigerator overnight so you can impress your guests in a snap.
15 min
PREP TIME
10 min
COOK TIME
120
CALORIES
7
INGREDIENTS

INGREDIENTS

  • 1/2 cup (125 mililiters) Coconut Milk
  • 2 tablespoons (30 mililiters) Fish Sauce
  • 2 tablespoons (30 mililiters) Red Curry Paste
  • 2 teaspoons (10 mililiters) minced fresh lemongrass
  • 1 pound (500 grams) boneless skinless chicken breasts, cut into 3/4-inch (3 cm) strips
  • 1/2 cup (125 mililiters) Peanut Satay Sauce
  • Bamboo skewers

Preparation

  • 1 In a small bowl, combine coconut milk, fish sauce, curry paste and lemongrass. Mix well. Place chicken in large re-sealable plastic bag or glass dish. Add marinade; toss to coat well.
  • 2 Marinate in refrigerator 1 hour or longer for extra flavour. Remove chicken from marinade. Discard any remaining marinade. Thread chicken strips onto skewers.
  • 3 Broil or grill over medium-high heat 3 minutes per side or until internal temperature reaches 165°F (74°C). Serve with Peanut Satay Sauce for dipping.
  • 4 Thai Kitchen Tip:
    o Soak bamboo skewers thoroughly in water for at least 30 minutes before threading with chicken. This prevents them from burning when on the grill.

NUTRITION INFORMATION

(per Serving)

Nutrition information coming soon.

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