Make this and serve with white rice and some roti for a 10/10 delicious dinner. You can make the chicken into skewers and grill them or make it as is and it still comes out amazing.
Let's get started.
Satay Chicken
2 Tbsp. Vegetable Oil, for frying
1/2 Cup Coconut Milk
3 Tbsp. Creamy Peanut Butter
2 Tbsp. Brown Sugar
2.5 Tbsp. Thai Red Curry Paste
2 Tbsp. Sweet Soy Sauce
2 Tbsp. Fish Sauce
Pinch of Kosher Salt
8 Boneless skinless Chicken Thighs
4 Limes, for topping
Cilantro, for topping
In a large container with a lid add in the coconut milk, peanut butter, brown sugar, curry paste, sweet soy sauce, fish sauce, salt, and mix until well combined. Add in the chicken and stir until fully coated.
Allow the chicken to marinade for a minimum of 2 hour or overnight.
Pre-heat your oven to 350 degrees Fahrenheit.
In a cast iron pan add in the vegetable oil. Sear the chicken for 4 minutes and then flip and sear the other side for another four.
Place the cast iron pan into the oven to allow the chicken to finish cooking about 15-20 minutes. Or until the internal temperature of the chicken reads 165 degrees Fahrenheit.
Remove from the oven and allow to rest for 5 minutes before slicing.
Slice and serve alongside rice, roti, and peanut sauce.
Peanut Sauce
2.5 Cups Coconut Milk
1/2 Cup Crunch Peanut Butter
2 Tbsp. Fish Sauce
2 Tbsp. Sweet Soy Sauce
2 Tbsp. Brown Sugar
2 Tbsp. Thai Red Curry Paste
2-3 Cloves Garlic, minced
Pinch of Kosher Salt
Place all of the ingredients into a medium pot and stir over medium heat. Allow the peanut sauce to simmer for 8-10 minutes. Remove from heat and serve over satay chicken.
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