RECIPE TITLE "Chicken
Satay With Peanut Sauce" Author: EthnicGrocer
Time 1 Hour 15 Minutes (including marinating time) + Cooking Time
2 tablespoon(s) Brown sugar
1/2 cup(s) Soy sauce
3 tablespoon(s) Turmeric
5 ounce(s) Coconut milk
1 teaspoon(s) Tamarind concentrate
2 1/2 tablespoon(s) Red curry paste
1 tablespoon(s) Fish sauce
1/4 cup(s) Peanut oil
2 tablespoon(s) Peanut oil
4 Chicken breasts, boneless, skinless, each cut into 5 strips
20 Bamboo skewers, soaked in water for at least 1 hour
1 tablespoon(s) Coriander, ground
1 cup(s) Crunchy peanut butter
3 tablespoon(s) Cilantro, chopped
Water, as needed
1/2 cup(s) Brown sugar
1. Thread chicken strips onto the soaked skewers. Combine tamarind,
soy sauce, peanut oil, curry powder, turmeric, cumin, coriander, and
brown sugar in a shallow pan.
2. Mix thoroughly, add skewered chicken, and marinate for at least
1 hour. Remove chicken from marinade and allow to drain.
3. Grill or broil chicken until firm and well-done, about 10 minutes.
4. For the sauce, heat peanut oil in a large skillet. Saut; garlic
and curry paste. In a separate bowl, combine peanut butter, coconut
milk, brown sugar, lime juice, soy sauce, fish sauce, and cilantro.
5. Mix thoroughly in a blender or food processor. Add garlic and curry
paste mixture and mix well. Adjust sauce thickness by adding water,
a little at a time, until sauce is liquid, but not runny.
6. Serve satay with peanut sauce.
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