This is an easy Thai Satay Chicken in a thick and creamy peanut sauce with a special ingredient that takes it from “Wow” to “Spectacular”. Ok, this isn’t the authentic version but just the way I usually cook it at home. You can marinate the chicken ahead of time and when it’s almost dinner time just whiz up some coconut rice and chicken satay, get into your PJ’s, with the latest episodes of “The Walking Dead” and you are all set for the night! What makes this marinade extra special is the addition of red curry paste. This is something I saw on one of the MKR episodes, and you guys know me, I had to recreate it at home!
Thai Chicken Satay with Coconut Rice
For the satay chicken:
- 500 gms Chicken Cut into thin slices
- 6 cloves Garlic minced
- 180 gms Peanuts roasted
- 2 tbsp Red curry paste
- 75 gms Brown sugar
- 1 tsp Sesame oil
- 400 ml Coconut milk
- 1/2 tsp Cayenne pepper
- 1 tsp Chilli powder
For the coconut rice:
- 300 gms Jasmine Rice washed
- 375 ml Water
- 200 ml Coconut milk
For the Satay Chicken:
Grind the peanuts in a food processor to form a creamy texture.
In a pan, heat the sesame oil on medium flame and add in the minced garlic, peanut butter, red curry paste, brown sugar, cayenne pepper and chilli powder. Mix this well and cook for 2 mins.
To this add the coconut milk and simmer until it thickens to form a luscious sauce.
Taste this sauce and adjust the salt accordingly.
Add three-fourths of this sauce into the cleaned and sliced chicken and let this marinate for at least 2 hours or overnight.
Soak the wooden skewers in water for at least 30 mins before grilling.
Skewer the chicken and cook on a grill, barbeque or in the oven until browned and cooked through.
Serve warm with the reserved satay sauce.
For the Coconut Rice:
Add the washed rice into a pot along with the water, salt and coconut milk.
Bring this to boil and cook until the rice is cooked through and the liquid evaporates.