Chicken Satay with Coconut Curry Sauce
Yield: 6-8 servings
Cook Time: About 10 minutes
Tips: May be cooked on an indoor grill or outdoor grill. When using an indoor grill, only use the bottom grill plate. For a thicker dip, serve dip at room temperature or chilled. If you can't find Lea & Perrins Marinade for Chicken at your local grocer, any similar chicken marinade substitute can be used. Coconut cream (or coconut milk creamer) can be found near refrigerated cream and coffee creamers in grocery stores). Yellow curry paste can be found in some traditional grocery stores, or in international grocery stores.
Suggestion: Delicious served with a salad.
Ingredients
- 24 6-inch-long bamboo skewers (or up to 12-inch skewers)
- 1/4 cup salad oil
- 4 boneless, skinless chicken breast halves, cut into 3 to 6-inch strips, 5/8-3/4 inches thick
- Chicken Satay Marinade
- 3 tablespoons canola or other oil
- 6 garlic cloves, minced
- 2 tablespoons minced onions
- 2 teaspoons turmeric
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon black pepper
- 1 teaspoon sea salt
- 1 tablespoon Lea & Perrins Marinade for Chicken (or a other similar chicken marinade)
- 1/2 cup freshly squeezed lemon juice
- Coconut Curry Sauce
- 2 teaspoons canola oil
- 1 tablespoon Thai yellow curry paste (preferably made with coconut)
- 1 cup coconut cream (or coconut milk creamer)
- 1 tablespoon fish sauce
- 1 1/2 teaspoons peeled and grated ginger
- 1 cup coconut milk
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 2 tablespoons canned diced green chiles
- 1 1/2 tablespoons chopped fresh basil leaves
Directions
Place skewers in a long, shallow container and coat with oil. Allow to soak for at least 60-90 minutes (this helps to prevent skewers from drying out and burning during grilling).
Heat oil in a skillet over medium heat. Add garlic, onions, turmeric, cayenne pepper, black pepper and salt. Reduce heat to low-medium and sauté for 2-3 minutes, stirring constantly and being careful not to burn. Remove from heat and and stir in chicken marinade and lemon juice.
Thread chicken strips onto skewers, then place in an 8x12-inch glass casserole dish. Pour marinade evenly over chicken. Cover with plastic wrap and store in refrigerator for an hour.
Heat oil over medium-high heat in a heavy saucepan. Add curry paste and cook, stirring, for about 30 seconds. Stir in coconut cream. Add fish sauce, ginger, coconut milk, sugar and salt. Bring to a boil, then stir in chiles and basil and remove from heat. Allow to cool.
If using an indoor grill, wipe the grill's grate with a lightly oiled paper towel. (If using an outdoor grill, brush grill with oil using a barbecue brush.) Preheat the indoor grill to medium-high, then place chicken skewers diagonally on the grill for 3 minutes. Flip the chicken skewers over and cook for an additional 2-3 minutes. (Each side will have golden-brown grill marks.)
Arrange the chicken skewers on a platter or individual serving plates and serve with a bowl of the cooled Coconut Curry Sauce.
Chicken Satay Marinade
Heat oil in a skillet over medium heat. Add garlic, onions, turmeric, cayenne pepper, black pepper and salt. Reduce heat to low-medium and sauté for 2-3 minutes, stirring constantly and being careful not to burn. Remove from heat and and stir in chicken marinade and lemon juice.
Thread chicken strips onto skewers, then place in an 8x12-inch glass casserole dish. Pour marinade evenly over chicken. Cover with plastic wrap and store in refrigerator for an hour.
Coconut Curry Sauce
Heat oil over medium-high heat in a heavy saucepan. Add curry paste and cook, stirring, for about 30 seconds. Stir in coconut cream. Add fish sauce, ginger, coconut milk, sugar and salt. Bring to a boil, then stir in chiles and basil and remove from heat. Allow to cool.
Grilling the Chicken
If using an indoor grill, wipe the grill's grate with a lightly oiled paper towel. (If using an outdoor grill, brush grill with oil using a barbecue brush.) Preheat the indoor grill to medium-high, then place chicken skewers diagonally on the grill for 3 minutes. Flip the chicken skewers over and cook for an additional 2-3 minutes. (Each side will have golden-brown grill marks.)
Arrange the chicken skewers on a platter or individual serving plates and serve with a bowl of the cooled Coconut Curry Sauce.