Friday, January 27, 2017

Friday Food for the Soul: Thai Chicken Satay

Thai food is my weakness...
The sweet, the savory, the lemony flavors... the zing of heat!!
It has it all.
And of course the simpleness of the recipes.
I love making Thai for my guests especially during summers because the flavors are fresh, they are light on the palette and they use a lot of pineapples, and lemons and mangoes which are a delightful change from the heavy, masala rich, Indian cuisine.
I have a few Thai recipes on my blog and I will be putting some more up, soon.

Chicken in Thai Green Curry (click here)

Sweet and Spicy Thai Grilled Chicken (click here)

Thai Mix Veggie Stir Fry(click here)

Raw Mango Salad with peanuts (click here)

And now for the Thai Chicken Satays in Peanut Sauce.
This can be served as an appetiser as well as part of the main course.
Its really easy to make and will have your guests licking thier fingers and asking for seconds!


Ingr:
4-6 skinless boneless chicken breasts
20 satay wooden skewers (soaked in water for minimum one hour if grilling)

 Marinade:
2 tsp fish sauce (optional)
1 tbsp minced garlic+1 inch ginger grated
3 tbsp soya sauce
2 tbsp brown sugar
1/2 tsp of turmeric and cumin powder
1/2 tsp coriander powder
salt and pepper to taste
(soya sauce and fish sauce have salt, so be a bit prudent)
2 tsp preferably-Masaman Curry Paste or if not available then Thai Red Curry Paste
1 tbsp sesame oil/ vegetable oil
1/3 cup coconut milk

Peanut Sauce ingr:
1/2 cup creamy peanut butter
1 tsp Masaman Curry Paste
1 tbsp minced garlic OR 1/2 tsp garlic powder
3 tbsp tamarind juice
3 tsp sugar
1/2 tsp red chilli powder or paprika
1/2 cup coconut milk
garnish:
1/2 cup crushed roasted peanuts 
juice of 1 lemon


Method:

  1. Slice the chicken breasts lengthwise in long strips, about one inches wide.
  2. Pulse the marinade ingredients in a blender. Keeping a little aside for basting when grilling, pour the rest into a ziplock bag and add the chicken pieces. Shake well to coat, and marinate minimum for 3 hours but preferably overnight.
  3. Add all the ingredients of the peanut sauce in a frying pan, stir on low heat to combine and mix well. Turn off the heat when the sauce thicken and coats the back of the spoon.
  4. Keep aside to cool. If thickened before serving just add a tbsp of warm water and whisk well.
  5.  If you are ready to cook, then thread the chicken pieces into the soaked wooden skewers, zig zagging them and making sure to secure the ends. Then baste the pieces with the remaining marinade, and grill them on the medium hot grill for 5-7 minutes on each side.
  6. Alternatively you can even cook them on a stove top... cooking a batch on medium high heat, and flipping them on the other side when golden on one side.
  7. You can even broil them in an oven after lining the tray with an aluminium foil, and spray coating the chicken pieces with oil. Turning them after every 5 minutes and re spraying till cooked through and golden.
  8. Serve with a dash of lemon juice and a drizzle of peanut sauce with a side helping of the peanut sauce garnished with crushed roasted peanuts.
Yum! yum!


For your pinning pleasure!!









4 comments:

  1. Illustrations, writings and now... lip smacking recipes. So lovely to be here Maryam!! Thanks for sharing :)

    ReplyDelete
    Replies
    1. good to hear from you Tara- its been a long time :-)
      and glad that you liked this simple recipe!!
      if you ever try it, do drop a line to tell me how it turned out.

      Delete
  2. Awesome work.Just wanted to drop a comment and say I am new to your blog and really like what I am reading.Thanks for the share

    ReplyDelete
  3. Very informative, keep posting such good articles, it really helps to know about things.

    ReplyDelete

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