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Ingredients Jump to Instructions ↓

  1. 1 1/2 cups 355ml Canned unsweetened coconut milk - well stirred

  2. 1 tablespoon 15ml Soy sauce

  3. 1 1/2 teaspoons 7 1/2ml Curry powder

  4. 3/4 teaspoon 3.8ml Ground coriander seeds

  5. 2 teaspoons 10ml Cornstarch

  6. 1 Boneless skinless chicken breast - (abt 3/4 lb)

  7. 3/4 cup 177ml Salted dry-roasted peanuts - ground fine

  8. 1 teaspoon 5ml Fresh lime juice

  9. 1/8 teaspoon 0.6ml Dried hot red pepper flakes - or to taste

  10. 10 Bamboo skewers - (8") - soaked

  11. 30 minutes

  12. 1 teaspoon 5ml Minced fresh coriander sprigs

Instructions Jump to Ingredients ↑

  1. Recipe Instructions In a small bowl stir together coconut milk, soy sauce, curry powder, and ground coriander until combined well. Transfer 1/2 cup coconut mixture to a medium bowl and stir in cornstarch, reserving remaining coconut mixture, covered and chilled. Cut chicken lengthwise into ten 1/2-inch-thick strips and add to cornstarch mixture, stirring to coat. Marinate chicken, covered and chilled, at least 1 hour and up to 24. Prepare grill. In a small saucepan stir together reserved coconut mixture, peanuts, lime juice, and red pepper flakes and simmer, stirring occasionally, 10 minutes, or until thickened. Transfer dipping sauce to a small bowl and cool. Thread 1 piece chicken onto each skewer and grill on an oiled rack set 5 to 6 inches over glowing coals until cooked through, about 3 minutes on each side. Sprinkle dipping sauce with fresh coriander and serve at room temperature with chicken satay. This recipe yields 10 satay.

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