Thai CHICKEN SATAY with Peanut Sauce | Street Food | Kravings

Thai flavors are infused into this delicious Satay that is served BBQ'd on a stick. Served with a creamy Peanut sauce.
Correction: Coriander root, not stems!
Massaman Curry Paste - bit.ly/MassamanCurryPaste
Thai CHICKEN SATAY with Peanut Sauce
Here are the ingredients and steps to make this recipe!
Ingredients
• 1 tsp Coriander seeds
• 1 tsp cumin seeds
• 6 cloves
• 1 tsp white peppercorns
• 6 dried chillies
• ½ tsp of Turmeric
• Juice of 1 Lime
• 3 tbsps of fish sauce
• 1 tsp of palm sugar
• 5 cloves garlic (2 tbsps
• 2 tbsps Shallots
• ¼ cup Galangal
• 2 tbsps Lemongrass5 cloves garlic this will yield roughly 2 tbsps and the same amount of Shallots
• ¼ cup Galangal - chopped to process easily
• 2 tbsps Lemongrass
• 2 tbsps Coriander stems
• 5 tbsps chilli oil
• 2 tbsps Coriander roots
• 5 tbsps chilli oil
• 2 lbs (approx. 1 kg) Chicken breasts
• Bamboo skewers
• Salt
• 1 tsp black sesame seeds
• 1 tbsp Peanut butter
• 200 ml Coconut milk
• 1 tsp Massaman Curry paste
• 1 tsp Tamarind paste
Process
• Heat all the whole spices and red chillies
• Stir to distribute the heat and to make sure your spices are not burning, remove from the heat and keep aside.
• Add the cooled spices to a food processor and process to a powder
• Add the Turmeric, this is what will give the Satay that beautiful yellow color
• Add the Lime juice
• Add the fish sauce, palm sugar, garlic, shalloys, galangal, lemongrass, coriander roots and chilli oil and process till smooth
• Remove the Chicken tenders cut the breasts into strips and cut each strip horizontally
• Flatten each strip with a meat hammer
• Scrape all that gorgeous marinade on top of the prepared strips, add 200 ml of coconut milk and mix everything together
• Mix everything well and leave it to marinate for 1 hr to overnight in your fridge.
• Skewer on soaked bamboo skewers
• To make the peanut sauce, just dry toast 1 tsp of black sesame seeds
• Add 1 tbsp of Peanut butter, followed by 200 ml of Coconut milk, mix it and allow the peanut butter to melt and blend into the coconut milk
• Bring it to the boil and add 1 tsp of Massaman Curry paste
• Add 1 tsp of tamarind paste Mix it in, taste for salt and add salt as required
• BBQ the Chicken, basting with additional Chilli oil and serve with peanut sauce
• Watch the video for process and a great way to present the skewers
Bookmark the recipe on my blog - kravingsfoodadventures.com/tha...
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I’m a passionate home cook who loves a food adventure. From traditional tried and true recipes to brand new ones, I’ll make it easy for you to follow and replicate in your own kitchen.
I've appeared on Come Dine With Me Canada, Recipe to Riches and Jamie Oliver's Pressure Cooker. Let’s connect, follow me on my social channels
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Thank you so much! The Mrs loves Satay.

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wohoooo!