April 27, 2024

Thai Chicken Satay with Peanut Sauce

Name: Thai Chicken Satay with Peanut Sauce
Prep time: 30 min
Total time: 150 min
Yield: 4
Ingredients: 1 Tbsp (8 g) curry powder; 2 Tbsp (16 g) red curry paste; 1 tsp (5 g) salt; 1 tsp (5 g) sugar; 1 tsp (5 g) ground turmeric; 1/4 cup (60 ml) coconut milk (from a 14.0 oz/750 mL can); 1 lb boneless skinless chicken breasts; 16 wooden skewers (6-inch/ 16 cm), soaked; 7/12 cup (138 mL) coconut milk (from a 14.0 oz/750 mL can); 1/4 cup (32 g) peanut butter; 2 Tbsp (30 mL) VH® Soy Sauce; 1 Tbsp (15 mL) lime juice; 1 Tbsp (8 g) granulated sugar; 1/2 tsp (3 mL) natural rice vinegar; 1 Tbsp (8 g) green onions; PAM® Grilling Spray

30

Prep Time Minutes
150
Total Time Minutes
16
Number of Ingredients
4
Servings

Tags:

VH,
PAM,
Asian,
Grill/Broil,
Stove Top,
Over 45 min,
Summer

Ingredients

1 Tbsp (8 g) curry powder
2 Tbsp (16 g) red curry paste
1 tsp (5 g) salt
1 tsp (5 g) sugar
1 tsp (5 g) ground turmeric
1/4 cup (60 ml) coconut milk (from a 14.0 oz/750 mL can)
1 lb boneless skinless chicken breasts
16 wooden skewers (6-inch/ 16 cm), soaked
7/12 cup (138 mL) coconut milk (from a 14.0 oz/750 mL can)
1/4 cup (32 g) peanut butter
2 Tbsp (30 mL) VH® Soy Sauce
1 Tbsp (15 mL) lime juice
1 Tbsp (8 g) granulated sugar
1/2 tsp (3 mL) natural rice vinegar
1 Tbsp (8 g) green onions
PAM® Grilling Spray

Directions

View photos

Step one

MARINADE: Mix the curry powder, 1 tablespoon (8 g) red curry paste, salt, 1 teaspoon (5 g) sugar, and turmeric together in a medium bowl. Whisk in 1/4 cup (62 mL) coconut milk. Cut chicken breasts in half horizontally through the center to make thin chicken cutlets. Cut into 1-inch by 3-inch (3 - 8 cm) strips. Coat chicken with curry mixture, cover bowl with plastic wrap and refrigerate 2 hours or overnight for deeper flavor.
Step two

CHICKEN: Remove chicken from marinade and discard marinade. Thread one chicken strip onto each skewer. Spray cold grates of gas grill with grilling spray and heat grill to medium. Grill chicken until lightly charred and no longer pink in center 73.9°C (165°F), 7 to 10 minutes, turning once.
Step three

PEANUT SAUCE: While grill is preheating, bring 1/3 (83 mL) coconut milk and 1 tablespoon (8 g) red curry paste to a boil in a small saucepan (this won't take long). Once boiling, add peanut butter and cook for about 1 minute, stirring constantly. Remove from heat and stir in soy sauce, lime juice, rice vinegar and sugar (sauce will separate but will come back together with stirring). Transfer to a serving bowl, garnish with sliced green onions and serve with grilled chicken skewers.