Tuesday, September 9, 2014

Chicken Satay with Spicy Peanut Sauce

2 lbs chicken tenders or boneless, skinless chicken

Marinade Ingredients:
6 oz peanut oil
1½ stalks lemongrass, minced
1½ Tbls garlic, minced
¾ tsp crushed red pepper
1½ Tbls curry powder
1½ Tbls honey
3 oz fish sauce

Spicy Peanut Sauce Ingredients:
3 Tbls peanut oil
1½ Tbls garlic, minced
4½ oz onion, minced
¾  tsp chili peppers, crushed
1½ kaffir lime leaves
¾  tsp curry powder
1½ stalks lemongrass, sliced
3 oz coconut milk
1½ tsp tamarind paste
1½ Tbls fish sauce
1½ Tbls dark brown sugar
3 Tbls lemon juice
3 oz peanut butter
chicken stock

Remove tendons from chicken tenders, or cut chicken breasts into strips.

Combine ingredients for marinade; marinate meat for at least 2 and up to 12 hours. Pre-soak skewers in water.

Make peanut sauce: Heat oil. Add garlic, onion, chili pepper, lime leaf, curry powder and lemon grass; stir fry. Add coconut milk, milk, tamarind, fish sauce, sugar, lemon juice and peanut butter; simmer 15-20 minutes. Adjust consistency with chicken stock.

Thread chicken onto skewers; grill skewers just before serving. Serve with spicy peanut sauce.

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