Cooking Index - Cooking Recipes & IdeasChicken Satay With Spicy Peanut Sauce And Cucumber Relish Recipe - Cooking Index

Chicken Satay With Spicy Peanut Sauce And Cucumber Relish

Cuisine: Thai
Type: Chicken, Poultry
Courses: Main Course
Serves: 4 people

Recipe Ingredients

1/2 cup 118mlCoconut milk
1 tablespoon 15mlFish sauce
2 teaspoons 10mlRed curry paste
1 teaspoon 5mlPalm sugar or brown sugar
1 tablespoon 15mlChopped cilantro
1/2 teaspoon 2.5mlGround turmeric
  Salt - to taste
  Freshly-ground black pepper - to taste
1 lb 454g / 16ozBoneless skinless chicken breasts
  Bamboo skewers - soaked in cold
  Peanut Sauce
1 cup 237mlCoconut milk
3 tablespoons 45mlRed curry paste
1/2 cup 99g / 3.5ozChunky peanut butter
1/2 cup 118mlChicken stock
1/4 cup 40g / 1.4ozPalm sugar or brown sugar
2 tablespoons 30mlTamarind liquid, or fresh lime juice
1 teaspoon 5mlSalt
  Cucumber Relish
1   Japanese cucumber - peeled, halved, (large)
  And thinly sliced
2   Shallots - thinly sliced
1   Thai chili or serrano chili - thinly sliced (small)
1/3 cup 78mlWhite vinegar
2 teaspoons 10mlPalm sugar or brown sugar
1 teaspoon 5mlSalt
  Cilantro leaves - for garnish

Recipe Instructions

In a bowl, combine all the marinade ingredients except the chicken. Slice the chicken into long, thin strips, about 3 inches long by 1 inch wide, and add to marinade. Turn chicken to coat, cover and refrigerate for up to 4 hours.

Meanwhile, prepare the sauce: Bring the coconut milk to a simmer in a small saucepan. Whisk in curry paste until dissolved, about 1 to 2 minutes. Whisk in peanut butter, stock and sugar, reduce heat and cook until smooth, stirring constantly, about 5 minutes. Remove from heat and add tamarind juice and salt. Set aside to cool to room temperature.

Prepare relish: Place cucumber, shallot, and chili slices in a small bowl. Heat the vinegar, sugar and salt in a small saucepan, stirring, until mixture reaches a boil and sugar is dissolved, about 3 minutes. Remove from the heat, cool to room temperature, and then pour over cucumber mixture. Garnish with cilantro leaves and set aside.

Prepare grill and thread marinated chicken onto soaked bamboo skewers. Place on grill and cook 5 to 7 minutes, or until cooked through, turning once. Serve with peanut sauce and cucumber relish.

This recipe yields 4 to 6 servings.

TOO HOT TAMALES WORLD TOUR with Susan Feniger and Mary Sue Milliken - From the TV FOOD NETWORK - (Show # WT-1B02 broadcast 08-05-1998) - Downloaded from their Web-Site -


Average rating:

Unrated, please add a rating

Submit your rating:

Click a star to rate this recipe.