Saturday, 15 June 2013

Thai Chicken Peanut Satay

The creamy smooth, slightly sweet and a little spicy sauce is so addictive! My family really enjoyed it. I made it with chicken but you could easily substitute prawns.


2 teaspoons finely grated ginger
4 cloves of garlic, minced
1 ½ Tablespoons of red curry paste
2 Chicken breasts cut into small pieces
1 Tablespoon fish sauce
1 Can coconut milk
3 Tablespoons peanut butter
1 Tablespoon brown sugar
2 red peppers chopped
1 large yellow onion chopped
¼ cup peanuts or cashews
Canola or peanut oil for frying (2-4 Tablespoons)
Sriracha hot chili sauce ( you decide)
Green onions to garnish


Chop the chicken and put it in a dish for marinating.

Add grated ginger and garlic.

Add red curry paste and toss chicken to coat.

Marinate for a few hours or overnight, the longer the better.

Add 1-2 tablespoons of oil to a wok and add chicken when the pan is hot working in batches to not overcrowd the chicken. Saute until chicken is golden brown. Remove to a plate.

In a small bowl whisk together coconut milk, peanut butter, brown sugar and fish sauce until smooth.

Heat 2 tablespoons of oil over medium-high heat and add the onions and the red pepper. Cook for approximately 3-5 minutes.

Add coconut mixture to the pan, reduce heat to medium low.

Add chicken.

Add hot sauce and peanuts or cashews.

Serve with jasmine rice and garnish with green onions.
Print Recipe:Thai Chicken Peanut Satay

Chop chicken into small cubes.

Add minced garlic, grated ginger and red curry paste. Marinate for at least a couple hours or even better overnight.

Chop onions and red pepper.

In batches fry the chicken in a couple tablespoons of oil until golden brown.

Remove cooked chicken to a plate.

In a bowl whisk coconut milk, peanut butter and fish sauce and brown sugar.

Whisk until the sauce is smooth.

Add hot sauce.

Add more hot sauce!!!

Heat 2 tablespoons of the oil in the wok for 3-5 minutes.

Add cooked chicken. I doubled or tripled the recipe for my hunger family that is why there is so much chicken.

Stir to combine. I forgot to take a picture of adding the sauce to the chicken and vegetables.... so add the sauce and nuts now.

Compress cooked rice into a small cup.
Invert onto the serving plate.
Pour the chicken sauce over the rice and sprinkle with green onions. Serve with hot sauce on the side for the people in your life who like it hot!

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