Marty's Thai Chicken Satay

Name: Marty's Thai Chicken Satay
Prep time: 1 h 30 min
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 8
Cuisine: Thai, Asian
Ingredients: 1 Tbsp brown sugar; 397 grams coconut milk; 1 teaspoons chili powder; 2 Tbsps crunchy peanut butter; 1 teaspoon muscovado sugar; 1 Tbsp fish sauce; 2 cloves garlic, crushed; 1 teaspoon ground coriander; 1 teaspoon ground cumin; 1 stalk lemon grass, chopped; 1 Tbsp lime juice; 2 Tbsps chopped peanuts; 907 grams skinless, boneless chicken breast, cut into strips; 2 Tbsps soy sauce; 2 teaspoons tamarind paste; 2 teaspoons red Thai curry paste; 1 teaspoon tomato paste; 2 Tbsps vegetable oil

Marty's Thai Chicken Satay might be just the main course you are searching for. Watching your figure? This gluten free and dairy free recipe has 333 calories, 28g of protein, and 22g of fat per serving. This recipe serves 8. It is a budget friendly recipe for fans of Asian food. 1 person found this recipe to be scrumptious and satisfying. A mixture of fish sauce, thai curry paste, garlic, and a handful of other ingredients are all it takes to make this recipe so scrumptious. To use up the canned coconut milk you could follow this main course with the Healthy Key Lime Tarts as a dessert. From preparation to the plate, this recipe takes about 1 hour and 30 minutes.

Instructions

Place vegetable oil, soy sauce, tamarind paste, lemon grass, garlic, cumin, coriander, lime juice, muscovado sugar, and chili powder in a blender and process to a smooth paste. In a large bowl, or a large resealable plastic bag, toss chicken strips with marinade. Refrigerate for 1 hour.

Ingredients you will need

Muscovado Sugar

Chicken Tenders

Tamarind Paste

Vegetable Oil

Chili Powder

Lemon Grass

Lime Juice

Coriander

Soy Sauce

Marinade

Garlic

Cumin

Equipment you will use

Ziploc Bags

Blender

Bowl

Preheat an outdoor grill for medium-high heat, and lightly oil the grate.

Ingredients you will need

Cooking Oil

Equipment you will use

Grill

In a small saucepan, combine peanut butter, peanuts, coconut milk, curry paste, fish sauce, tomato paste, and brown sugar. Cook and stir over medium-low heat until smooth. Keep warm.

Ingredients you will need

Peanut Butter

Coconut Milk

Tomato Paste

Brown Sugar

Curry Paste

Fish Sauce

Peanuts

Equipment you will use

Sauce Pan

Thread chicken onto skewers. Grill until no longer pink in the center, 3 to 5 minutes on each side.

Ingredients you will need

Whole Chicken

Equipment you will use

Skewers

Grill

Serve with peanut sauce.

Ingredients you will need

Peanut Sauce

Equipment

Ingredients

Servings:

1Tbsp

brown sugar 397grams

coconut milk 1teaspoons

chili powder 2Tbsps

crunchy peanut butter 1teaspoon

muscovado sugar 1Tbsp

fish sauce 2cloves

garlic, crushed 1teaspoon

ground coriander 1teaspoon

ground cumin 1stalk

lemon grass, chopped 1Tbsp

lime juice 2Tbsps

chopped peanuts 907grams

skinless, boneless chicken breast, cut into strips 2Tbsps

soy sauce 2teaspoons

tamarind paste 2teaspoons

red Thai curry paste 1teaspoon

tomato paste 2Tbsps

vegetable oil

Recommended wine: Chenin Blanc, Gewurztraminer, Riesling

Asian works really well with Chenin Blanc, Gewurztraminer, and Riesling. The best wine for Asian food depends on the cuisine and dish - of course - but these acidic whites pair with a number of traditional meals, spicy or not. The David & Nadia Chenin Blanc with a 4.2 out of 5 star rating seems like a good match. It costs about 36 dollars per bottle.