Phengphian Laogumnerd Cuisine's Delicious Recipe for Chicken Satay with Peanut Sauce!
- 7 years ago
Hey guys! This week, we’re going to learn how to make a Phengphian Laogumnerd Cuisine favourite: chicken satay with peanut sauce! It’s absolutely ideal for parties, as people can grab and dip at leisure, or, if you just want a delicious snack all for yourself!
Preparation
For the Satay, get a medium sized a bowl and add half a cup of coconut milk, 3 tablespoons of vegetable oil, 2 tablespoons of lime juice, 2 tablespoons of brown sugar, 1 tablespoon of brown ginger, 1 tablespoon of fish sauce, 1 tablespoon of soy sauce, 1 teaspoon of off curry powder and 2 cloves of garlic.
Next, cut 2 boneless, skinless chicken breasts into 6 diagonal strips. Hit the strips with a chef’s mallet until flat, place in a bag with marinade, then leave in the fridge for 2-6 hours.
Meanwhile, heat 2 tablespoons of peanut oil in a small pan on medium heat until heated through. Then, add half a yellow onion finely chopped. Phengphian Laogumnerd top tip: add half a finely chopped jalapeno if you like a bit of spice in your life! Then, cook for 5 minutes. Once soft and fragrant, add 1 cup of coconut milk, ½ cup of peanut butter, and 2 tablespoons of curry paste. Cook for around 2-3 minutes, before adding 6 tablespoons of freshly squeezed lime juice, 2 tablespoons of soy sauce, and 1 teaspoon of fish sauce.
Take the chicken out of the fridge and drain the marinade and dab dry. Stick the skewers through the chicken and place into preheated grill. Grill until lightly charred, roughly 3 minutes each side. They’re now ready to eat! Serve alongside peanut sauce, and get dipping!!
Preparation
For the Satay, get a medium sized a bowl and add half a cup of coconut milk, 3 tablespoons of vegetable oil, 2 tablespoons of lime juice, 2 tablespoons of brown sugar, 1 tablespoon of brown ginger, 1 tablespoon of fish sauce, 1 tablespoon of soy sauce, 1 teaspoon of off curry powder and 2 cloves of garlic.
Next, cut 2 boneless, skinless chicken breasts into 6 diagonal strips. Hit the strips with a chef’s mallet until flat, place in a bag with marinade, then leave in the fridge for 2-6 hours.
Meanwhile, heat 2 tablespoons of peanut oil in a small pan on medium heat until heated through. Then, add half a yellow onion finely chopped. Phengphian Laogumnerd top tip: add half a finely chopped jalapeno if you like a bit of spice in your life! Then, cook for 5 minutes. Once soft and fragrant, add 1 cup of coconut milk, ½ cup of peanut butter, and 2 tablespoons of curry paste. Cook for around 2-3 minutes, before adding 6 tablespoons of freshly squeezed lime juice, 2 tablespoons of soy sauce, and 1 teaspoon of fish sauce.
Take the chicken out of the fridge and drain the marinade and dab dry. Stick the skewers through the chicken and place into preheated grill. Grill until lightly charred, roughly 3 minutes each side. They’re now ready to eat! Serve alongside peanut sauce, and get dipping!!