La Mora Romagnola
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!
Chicken satay
Servings: 6
Ingredients
- Chicken
- ⅓ cup full-fat coconut milk
- 4 cloves garlic minced
- 1 tablespoon turmeric
- 2 tablespoons chopped fresh cilantro plus more for serving
- 2 tablespoons brown sugar
- 2 tablespoons fish sauce
- ½ teaspoon kosher salt
- 2 pounds boneless skinless chicken tenders
- 18 metal or bamboo skewers
- ¼ cup crushed peanuts for serving
- Peanut Sauce
- 1 13.5-ounce can full-fat coconut milk
- 1 to 2 tablespoons Thai red curry paste (add more if you want it spicy)
- ¾ cup unsweetened creamy peanut butter
- ½ tablespoon kosher salt
- ¾ cup sugar
- 2 tablespoons apple cider or white vinegar
Instructions
- Make the chicken. In a small bowl combine coconut milk, garlic, turmeric, cilantro, brown sugar, fish sauce, and salt.
- Pat the chicken dry. Using a mallet or rolling pin, pound the chicken tenders until very thin. Arrange the chicken in a single layer in a baking dish or rimmed baking sheet, then pour the marinade over top. Cover and marinate, refrigerated for 2 hours or up to overnight.
- Meanwhile, make the peanut sauce. In a small saucepan, add the coconut milk, curry paste, peanut butter, salt, sugar, vinegar, and ½ cup water; whisk to combine. Bring the sauce to a simmer over low heat and cook, whisking, until slightly thickened, about 5 minutes. Remove the saucepan from heat and let sit for 10 minutes before serving. If the sauce gets too thick while cooling, reheat it over low and add a splash or two of water.
- Preheat the grill on medium. Tightly thread the chicken onto the skewers, dividing evenly. Place the skewers on the grill and cook, undisturbed, 3-5 minutes per side. Transfer to a serving platter.
- Garnish the chicken with cilantro and peanuts. Serve with the peanut sauce on the side.
