Recipes - print - Chicken Satay and Thai Peanut Sauce

Chicken Satay and Thai Peanut Sauce - Recipe

Great dish served as an appetizer or as a main course.
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Chicken Satay and Thai Peanut Sauce Recipe
  • Place coconut milk, lime juice, oil, cilantro, ginger, sugar and garlic in a large mixing bowl.
  • Stir to dissolve sugar.
  • Cut each chicken breast lengthwise into 3 strips and let marinate in a bowl in the refrigerator for 3-4 hours.
  • Soak bamboo skewers in water for at least 1/2 hour.
  • Thread chicken strips onto soaked skewers and grill over direct medium heat for 3-5 minutes on each side.
  • Watch closely. Serve warm.

  • Place coconut milk, peanut butter, sugar, soy sauce, onion, chile sauce, garlic, vinegar, lime zest, cilantro and basil in a medium saucepan.
  • Bring just to a simmer while stirring. Do not boil.
  • Continue cooking until sauce thickens, approximately 5 minutes.
  • Remove from heat, store in the refrigerator if not using right away.
  • Reheat before serving.
  • After removing from heat you may strain the sauce before serving if desired but not necessary.

Note: Canned coconut milk can be found in the baking section of most grocery stores.
Prep Time: 20 minutes
Cook Time: 20 minutes
Container: mixing bowl, saucepan, bamboo skewers
Servings: 4
-1/2 cup canned coconut milk
-1/4 cup fresh lime juice ( 2 limes) or canned
-1/4 cup peanut oil
-2 tablespoons fresh cilantro -chopped
-1 teaspoon fresh ginger - minced
-1 teaspoon sugar
-1 teaspoon garlic - minced
-4 boneless, skinless chicken breasts halves
-6 bamboo skewers
-1 1/2 cups canned coconut milk
-6 tablespoons creamy peanut butter
-3 tablespoons brown sugar
-1 tablespoon soy sauce
-3 tablespoons green onion - minced
-2 tablespoons Thai style chile sauce or Thai red curry paste
-1 teaspoon garlic - minced
-2 teaspoons rice vinegar - unseasoned
-1 teaspoon lime zest - minced
-1/2 cup fresh cilantro - minced
-3 tablespoons fresh basil - minced