Chicken satay.

This chicken is delicious, a masterpiece of Thai kitchen.

If I may say so, thanks to a recipe I received from an American girl with Thai origins I met years ago on the web, my satay chicken is very close to the one you can taste in Thailand.

The ingredient’s list seems very long but don’t worry: the longest part of the recipe is the marinade time.

I only pity the decision to take pictures of this yellowish recipe on a blue dish: shame on me I’ve been so silly!!

Glares and faked colours everywhere! 🙁

This is a dish I make now and then so I’ll take new pictures as soon as possible!

Chicken satay.

2017-01-29 13:56:11

Serves 6

One of the most famous thay dishes.

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Ingredients

21 oz. chicken in regoular pieces (breast, thights)

For the marinade

1 big shallot, minced
1 garlic clove, minced
1 piece ginger, about 1 thumb big
1 teasp coriander powder
1 teasp cumin
2 tabsp raw sugar
3 tabsp soy sauce
3 tabsp sesame oil (or canola oil)
1 tabsp fish sauce ( optional)

For the sauce

1.7 oz NON SALTED peanuts
1-2 garlic cloves
1 tabsp sesame or canola oil
2 tabsp soy sauce
1 tabsp lime juice
1 teasp turmeric powder
chilli to taste
coconut milk as needed

Instructions

Put the chicken meat in a bowl with all the marinade ingredients, mix well by hands to season every piece of meat.
Close and put in the fridge from 2 hours to overnight.
When it's time to roast the meat put the chicken pieces on skewers, then use a grill or a oven and roast for about 10-15 minutes.
While skewers are cooking put peanuts in a mixer with all the sauce ingredients: add coconut milk as much as needed to have a smooth cream.
Liquid or dense is up to you, just add more or less coconut milk.
Serve the chicken hot with room temperature sauce.

Notes