Name: Marty's Thai Chicken Satay recipe
Ingredients: 2 tablespoons vegetable oil;2 tablespoons soy sauce;2 teaspoons tamarind paste;1 stalk lemon grass, chopped;2 cloves garlic, crushed;1 teaspoon ground cumin;1 teaspoon ground coriander;1 tablespoon lime juice;1 teaspoon muscovado sugar;½ teaspoon chili powder;2 pounds skinless, boneless chicken breast, cut into strips;20 wooden skewers, soaked in water for 30 minutes;2 tablespoons crunchy peanut butter;2 tablespoons chopped peanuts;1 (14 ounce) can coconut milk;2 teaspoons red Thai curry paste;1 tablespoon fish sauce;1 teaspoon tomato paste;1 tablespoon brown sugar

All Recipes Appetizers and Snacks Meat and Poultry Chicken

Ingredients

2 tablespoons vegetable oil 2 tablespoons soy sauce 2 teaspoons tamarind paste 1 stalk lemon grass, chopped 2 cloves garlic, crushed 1 teaspoon ground cumin 1 teaspoon ground coriander 1 tablespoon lime juice 1 teaspoon muscovado sugar ½ teaspoon chili powder 2 pounds skinless, boneless chicken breast, cut into strips 20 wooden skewers, soaked in water for 30 minutes 2 tablespoons crunchy peanut butter 2 tablespoons chopped peanuts 1 (14 ounce) can coconut milk 2 teaspoons red Thai curry paste 1 tablespoon fish sauce 1 teaspoon tomato paste 1 tablespoon brown sugar

Nutrition Info

310.3 calories carbohydrate: 7.5 g cholesterol: 64.6 mg fat: 20.6 g fiber: 1.4 g protein: 27.1 g saturatedFat: 11.1 g servingSize: - sodium: 477.8 mg sugar: 2.5 g transFat: : - unsaturatedFat: : -

Directions

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.
Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
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.
Thread chicken onto skewers. Grill until no longer pink in the center, 3 to 5 minutes on each side. Serve with peanut sauce.

Recipe Yield

8 servings

Recipe Note

This is my own take on the classic Thai chicken satay! It's yum!

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