• Home
  • Menu
  • Calendar
  • Blog
  • Guide
Recipe-Finder.com

Chicken Satay with Spicy Peanut Sauce and Coconut Jasmine Rice Recipe

  • 4servings
  • 30minutes

Add to MenuAdd to Calendar

Source: www.grouprecipes.comReport recipe

Rate this recipe:

Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B9, H, C, D, E
MineralsNatrium, Fluorine, Manganese, Calcium, Potassium, Iron, Magnesium, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 - 1/2 pounds boneless, skinless organic chicken thighs

  2. - Satay Marinade:

  3. 1 tablespoon canola oil

  4. 2 tablespoons fresh cilantro leaves , chopped

  5. 1/3 cup soy sauce

  6. 1/3 cup water

  7. 1 tablespoon fresh lime juice

  8. 2 tablespoons fresh ginger , peeled and chopped

  9. 1 garlic clove , peeled

  10. 1/4 cup sugar (or to taste)

  11. 1 tablespoons mild curry powder

  12. - Spicy Peanut Sauce:

  13. 1 shallot , minced

  14. 1 garlic clove , minced

  15. 1 tablespoon fresh ginger , finely chopped

  16. 1 fresh hot red chile, seeded and chopped

  17. 1/4 cup all natural peanut butter

  18. sugar , to taste

  19. 1/2 cup unsweetened coconut milk

  20. - For coconut Rice:

  21. 1 cup jasmine rice

  22. 1 cup unsweetened coconut milk

  23. 1 cup water

  24. 1 tbsp sugar

  25. 1/2 teaspoon kosher salt

  26. - For Thai Carrot & Mint Salad:

  27. 2 large carrots, peeled and juliened

  28. 1/4 cup fresh mint, chopped

  29. handful of peanuts , toasted and chopped

  30. rice wine vinegar, fresh ground black pepper and sugar , to taste

Instructions Jump to Ingredients ↑

  1. Satay Marinade:

  2. Combine all ingredients in a blender and blend until smooth. Store in glass or plastic container in refrigerator for up to 4 days. Make sure you shake/stir it before using.

  3. Cut chicken thighs into strips (lengthwise, in half). Place chicken into a recloseable plastic bag and cover with satay marinade. Seal bag and let chicken chunks marinate at least 2 hours or up to overnight.

  4. Place 6 inch bamboo skewers in a shallow dish of water and soak for 30-45 minutes (or skip this step and use metal skewers).

  5. Grill chicken over charcoal grill, covered, over medium-hot heat, 6-8 minutes, turning once (you can also broil them in the oven).

  6. Peanut Sauce:

  7. Combine all ingredients in a blender and blend until smooth. Pour thru fine mesh sieve (this gets rid of the ginger fibers which I’m not a fan of) and into a shallow bowl until ready to use.

  8. Coconut Rice:

  9. Combine all ingredients in a saucepan and bring to the boil. Lower heat , cover and cook 30 minutes. Turn burner off and let rice rest for 15 minutes before uncovering and fluffing with a fork.

  10. Carrot & Mint Salad:

  11. Combine all ingredients in a bowl and place in fridge to marinate at least an hour.

  12. Plating:

  13. using a small round bowl, pack in the rice with a spoon. Invert unto serving plate. Plate chicken satay on one side of rice and carrot salad on the other. Drizzle chicken with peanut sauce.

Comments

Recipe Finder © Rogue Network Solutions.
882,796
Send feedback