Chicken Satay with Peanut Sauce

Name: Chicken Satay with Peanut Sauce
Prep time: 2 h 10 min
Cook time: 15 min
Total time: 2 h 25 min
Yield: 4 servings
Cuisine: Asian
Ingredients: 800g chicken thighs, cut in strips; 2 stalks lemongrass, white part minced; 2 tsp ground turmeric; 2 tsp ground coriander; 1 tsp ground cumin; 2 tbsp sugar; 2 tbsp vegetable oil; 200g roasted peanuts, ground; 400ml coconut milk; 3 tbsp red curry paste; 3 tbsp palm sugar; 2 tbsp fish sauce; 2 tbsp tamarind paste

Malaysian grilled chicken skewers marinated in turmeric and lemongrass served with a rich peanut sauce.

Total time

145 min

Prep

130 min

Cook

15 min

Difficulty

medium

Cuisine

Asian

gluten-free

Ingredients

800gchicken thighs, cut in strips

2 stalkslemongrass, white part minced

2 tspground turmeric

2 tspground coriander

1 tspground cumin

2 tbspsugar

2 tbspvegetable oil

200groasted peanuts, ground

400mlcoconut milk

3 tbspred curry paste

3 tbsppalm sugar

2 tbspfish sauce

2 tbsptamarind paste

Instructions

Mix lemongrass, turmeric, coriander, cumin, sugar and oil into a paste.

Coat chicken strips in paste, thread onto skewers and marinate 2 hours.

Grill or barbecue skewers over high heat 3-4 minutes each side.

Fry curry paste in coconut milk 3 minutes until fragrant.

Add peanuts, palm sugar, fish sauce and tamarind.

Simmer peanut sauce 10 minutes until thick.

Serve skewers with peanut sauce, cucumber slices and compressed rice.

Nutrition (estimated)

Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.

Calories

1020

Protein

77.7g

Fat

63.5g

Carbs

41.6g

Fiber

7.2g

Sodium

979mg

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