Coconut Curry Chicken Satay. Chicken Satay Curry – this is how you get your satay fix! It's Malaysian Satay skewers, in curry Real Satay Chicken is skewered chicken marinated with satay seasonings, seared over charcoal Thai Chicken Satay (pictured below, left) is sweeter, more coconut-y and has a mild red curry. This Thai-inspired coconut curry chicken satay recipe is paired with a delicious peanut sauce.
After a few visits, I set out to recreate the satay at home, consulting a few recipes, which ran the gamut from including Thai red curry paste and coconut milk in the marinade to excluding. And an indignant rant about hall monitors & bullies. Coconut Curry Chicken Satay with Peanut Sauce. You can have Coconut Curry Chicken Satay using 12 ingredients and 8 steps. Here is how you cook that.
Ingredients of Coconut Curry Chicken Satay
- Prepare 40 of skewers soaked ideally overnight, but at least 6 hours or so.
- You need 4 pounds of boneless, skinless chicken breast or thigh meat cut into roughly 1/3-inch thick, 1.5-inch wide strips.
- You need 1-1.5 teaspoons of kosher salt.
- It’s 1/3 cup of coconut milk.
- Prepare 1/4 cup of minced shallots.
- Prepare 3 Tablespoons of packed brown sugar.
- Prepare 2 Tablespoons of fish sauce.
- Prepare 2 Tablespoons of oil.
- Prepare of zest of 1 lime.
- You need 1.5-2 Tablespoons of fresh lime juice.
- You need 1 Tablespoon of minced garlic (about 2 large cloves).
- It’s 1/2 Tablespoon of curry powder.
Coconut curry chicken and vegetables: this curry has some red pepper in it, but feel free to increase the veggies! You can add some carrot sticks (add along with red pepper) and spinach (stir in at the very end — residual heat will cook it down). Coconut curry chicken thighs: thigh meat will work great. Chicken Satay from Delish.com drizzled with a little spicy peanut sauce is a match made in heaven.
Coconut Curry Chicken Satay instructions
- In a large mixing bowl, combine the chicken strips with the salt first and give them a good thorough mixing with your hands to ensure that the chicken is evenly seasoned with the salt. Let that sit for about 5 minutes while add the other ingredients into the bowl..
- Combine the rest of the marinade ingredients with the salted chicken and again, using your hands, massage the ingredients gently and thoroughly into the chicken, making sure that all the components are evenly distributed throughout the chicken..
- Cover the chicken and let marinate in the refrigerator for at least 2 hours and up to 8. (What will happen if you marinate it longer? Well, it won't be terrible, but the longer proteins sit in a salty mixture, the more cured a texture they begin to take on. You can actually let this marinade go for 2 or 3 days before you cook the chicken, but I think up to 8 hours for chicken breast keeps optimal texture. Up to overnight for dark meat.).
- Skewer the chicken in roughly 6-inch segments. This may take combining 2 or more pieces together. No biggie. Also, if you're planning to cook the chicken over coals right after you skewer, right before Step 4 would be a good time to light your coals..
- Grill the skewers over slightly lower than medium heat. 3 to 4.5 minutes per side for breast meat, 5.5 to 7 minutes per side for dark meat..
- GRILLING TIPS: If you're grilling on a gas grill, you just need to preheat your grill to a just under medium heat for 10 to 15 minutes prior to cooking. If you're grilling with coals, since you're dealing with smaller, thinner skewer cuts, you'll want to make sure to give your coals plenty of time for the flames to burn out and then a little time for the white heat to dissipate just a bit before you start cooking..
- GRILLING TIPS (cont): You'll be able to tell when some of the coals have returned to something more like the original charcoal color. And then there's always the hand test (assuming an even spread of the coals) in which you hold your hand an inch or two above the grill grates and judge the temp by how long you can hold it there before you have to pull it away. For the slightly less than medium heat you want for these satay skewers, 4 to 5 seconds should do it..
- Enjoy! :).
In a small saucepan over medium heat, combine lemongrass and coconut milk. These chicken satay skewers could taste like shoe leather. And if they did, that would be okay. Because this peanut-lime sauce will make anything and everything taste so much In a medium bowl, combine coconut milk, soy sauce, curry powder, turmeric, garlic, ginger, brown sugar and fish sauce. This easy chicken satay recipe features a potent marinade of red curry paste and coconut, chicken seared to perfection, and served up with peanut sauce.