This chicken is delicious, a masterpiece of Thai kitchen.
If I may say so, thanks to a recipe I received from an American girl with Thai origins I met years ago on the web, my satay chicken is very close to the one you can taste in Thailand.
The ingredient’s list seems very long but don’t worry: the longest part of the recipe is the marinade time.
I only pity the decision to take pictures of this yellowish recipe on a blue dish: shame on me I’ve been so silly!!
Glares and faked colours everywhere! 🙁
This is a dish I make now and then so I’ll take new pictures as soon as possible!
- 21 oz. chicken in regoular pieces (breast, thights)
- 1 big shallot, minced
- 1 garlic clove, minced
- 1 piece ginger, about 1 thumb big
- 1 teasp coriander powder
- 1 teasp cumin
- 2 tabsp raw sugar
- 3 tabsp soy sauce
- 3 tabsp sesame oil (or canola oil)
- 1 tabsp fish sauce ( optional)
- 1.7 oz NON SALTED peanuts
- 1-2 garlic cloves
- 1 tabsp sesame or canola oil
- 2 tabsp soy sauce
- 1 tabsp lime juice
- 1 teasp turmeric powder
- chilli to taste
- coconut milk as needed
- Put the chicken meat in a bowl with all the marinade ingredients, mix well by hands to season every piece of meat.
- Close and put in the fridge from 2 hours to overnight.
- When it's time to roast the meat put the chicken pieces on skewers, then use a grill or a oven and roast for about 10-15 minutes.
- While skewers are cooking put peanuts in a mixer with all the sauce ingredients: add coconut milk as much as needed to have a smooth cream.
- Liquid or dense is up to you, just add more or less coconut milk.
- Serve the chicken hot with room temperature sauce.
- The satay sauce can be stored in fridge for 3-4 days well covered.
- If it becomes too thick just add coconut milk or water spoon by spoon.