Chicken Satay Skewers (Print Version)
# Ingredients:
→ Marinade
01 -
¾ cup creamy peanut butter
02 -
¾ cup coconut milk
03 -
4 spring onions, roughly chopped
04 -
3 cloves garlic, peeled
05 -
10 g fresh ginger, peeled
06 -
2 fresh Serrano chilies, roughly chopped
07 -
1 teaspoon curry powder
08 -
1 teaspoon cumin
09 -
1 teaspoon turmeric
10 -
1 teaspoon salt
11 -
2 tablespoons soy sauce
12 -
Juice of 1 lime
→ Main
13 -
8 boneless, skinless chicken thighs, diced
→ Sauce
14 -
⅓ cup (50 g) peanuts, chopped
15 -
½ cup (100 mL) coconut milk
# Instructions:
01 -
In a food processor, blend the peanut butter, coconut milk, spring onions, garlic, ginger, chilies, curry powder, cumin, turmeric, salt, soy sauce, and lime juice into a smooth paste. This should yield approximately 2 cups. Reserve half of the marinade for later use.
02 -
Pour the remaining half of the marinade over the diced chicken thighs. Mix thoroughly to coat all pieces and refrigerate for 2 hours or overnight for optimal flavor infusion.
03 -
Preheat the oven to 220°C. Line a baking tray with parchment paper.
04 -
Thread the marinated chicken pieces onto bamboo skewers. Arrange the skewers so their ends rest on the edges of the baking tray, allowing the chicken to be suspended.
05 -
Bake the chicken skewers for 15-20 minutes, until the edges turn slightly dark brown and the chicken is cooked through.
06 -
In a dry pan over low to medium heat, toast the chopped peanuts, stirring constantly until golden brown (2-3 minutes). Add the reserved marinade and coconut milk. Stir and cook until the mixture thickens and becomes aromatic, approximately 5-10 minutes.
07 -
Serve the chicken skewers with the peanut sauce on the side.
# Notes:
01 -
For authentic flavor, allow chicken to marinate overnight if possible.
02 -
If using wooden skewers, soak them in water for 30 minutes before use to prevent burning.