Chicken Satay Curry (Malaysian)
Forget piddly little skewers. THIS is how you get a Satay Chicken fix!!
This is the stuff food dreams are made of - chicken marinated in an authentic homemade Satay Seasoning, then simmered in an incredible Satay Peanut Sauce (Malaysian restaurant recipe). No hard to find ingredients, simple to make, guaranteed to blow your mind!
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Thai Satay Chicken Curry Recipe | The Best!
How to make Thai Satay Chicken Curry. This Recipe is beyond Wow! It has the most amazing aroma and flavour. This Thai Satay Chicken Curry is so easy to make and will definitely leave you wanting more. Learn how to make this recipe now.
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Makes - 2 Serves
Ingredients -
Marinade -
4 - Skinless Chicken Thighs (Bone-in or out)
4 Tbs - Coconut Milk
1 1/2 Tbs - Peanut Butter -
1 1/4 Tbs - Light Brown Sugar
1 1/2 Tbs Thai Red Curry Paste
1 Tbs - Kecap Manis (Sweet Soy Sauce)
1 Tbs - Fish Sauce
1 tsp - Sea Salt
Satay Sauce -
1 1/3 Cups - Coconut Milk
1/4 Cup - Peanut Butter -
1 Tbs - Fish Sauce
1 Tbs - Kecap Manis (Sweet Soy Sauce)
1 Tbs - Light Brown Sugar
1 Tbs - Thai Red Curry Paste
1 tsp - Freshly Minced Garlic
1/2 tsp - Sea Salt
Serve with Steamed Rice, Fresh Coriander (Cilantro), Red or Green Chilli and Lime to Garnish
This curry can be kept in the fridge for up to 4 days and can be placed in the freezer for up to 3 months.
How to make Peanut Butter -
How to cook White Long Grain Rice -
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Easy Chicken Satay With Peanut Sauce Recipe
Ingredients:
Peanut Sauce
1 cup peanuts
20-gram dry red chili
20-gram galangal
25-gram lemongrass
70-gram onion
2 tbsp cooking oil
4 tbsp cooking oil
2 tbsp brown sugar
2 cups water
2 tbsp tamarind paste
Chicken
750-gram chicken thighs
30 grams lemongrass
15-gram galangal
7-gram ginger
70-gram onion
1 tsp turmeric
1 tsp coriander
½ tsp roasted cumin
1 tsp salt
½ tsp fennel powder
1 tsp molasses
Instructions:
1. Blend peanuts and set it aside
2. Blend dry red chilies with galangal, lemongrass, onion, and cooking oil
3. Drizzle cooking oil in pot and add the dry red chili blend
4. Continuously stir and cook for 15 minutes on low heat, until oil seperates
5. Add a splash of water as needed
6. Salt to taste
7. Add brown sugar
8. Pour water
9. Mix in the ground peanuts and tamarind paste
10. Remove from heat and set the peanut sauce aside
11. Cut chicken thighs into small cubes
12. Blend lemongrass with galangal, ginger, and onion
13. Add the blend to the chicken pieces along with turmeric, coriander, and roasted cumin
14. Salt to taste
15. Add fennel powder and molasses
16. Marinate the chicken for 1 hour
17. Place the chicken on skewers and grill until cooked
18. Ready to enjoy!
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Satay Chicken Recipe (w/ Peanut Dipping Sauce)
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Satay chicken is one of my favorite Thai food. It is full of herbs and spices. Especially if you dip it in the peanut sauce, it adds another layer of richness. These chicken skewers are so tasty and fun to make. Perfect for a family dinner or your weekend grilling party.
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**LIST OF INGREDIENTS**
**FOR THE CHICKEN SATAY AND THE MARINADE**
- 1 lb of chicken breast [鸡胸肉]
- 1.5 tsp of toasted coriander seeds [香菜籽] [Amazon Link:
- 1/2 tsp of toasted cumin seeds [孜然] [Amazon Link:
- 1.5 tbsp of finely minced lemongrass [香茅]
- 2 cloves of minced garlic [大蒜]
- 1 tbsp of diced cilantro stem [香菜梗]
- 1 tbsp of fresh turmeric [黄姜]
- 1 tbsp of palm sugar or brown sugar [棕榈糖或红糖] [Amazon Link:
- 1/4 tsp of white pepper [白胡椒] [Amazon Link:
- 2 tbsp of fish sauce [鱼露] [Golden Boy Brand Fish Sauce:
- 1 tsp of vinegar [白醋]
- 3-5 tbsp of coconut milk [椰浆] [Thai Kitchen Organic Unsweetened Coconut Milk:
**FOR THE DIPPING SAUCE**
- 1 tbsp of Thai chili paste [Amazon link:
- 1 clove of mashed garlic [蒜蓉]
- 1/4 cup of peanut butter [花生酱]
- 2 tsp of palm sugar or brown sugar [棕榈糖或红糖]
- 1/4 cup of coconut milk [椰浆]
- 1 tsp of fish sauce [鱼露]
- 2 tsp of lime juice [青柠汁]
**HOW TO MAKE SATAY CHICKEN**
- Grind 1.5 tsp of toasted coriander seeds, 1/2 tsp of toasted cumin seeds, 1.5 tbsp of lemongrass, 2 cloves of minced garlic, 1 tbsp of cilantro stem, 1 tbsp of turmeric in a pestle or blender.
- Put this in a sauce bowl. Add 1 tbsp of palm sugar. If you can not find it, brown sugar is a good replacement. 1/4 tsp of white pepper, 2 tbsp of fish sauce, 1 tsp of vinegar, 3-5 tbsp of coconut milk. It provides that creaminess and dilutes the saltiness. You can add some coconut milk first and taste it to decide how much more you want to add. Our marinade is down.
- Cut 2 large pieces of chicken into 0.7 cm thick piece. Then put it into the sauce. Make sure every piece of chicken is surrounded with that delicious sauce. Let it sit for 1 hour. It doesn’t need to be overnight because the chicken is so thin.
- Now it is the skewering time. Do it one by one. Once you are done with all of them, we can get the fun part - BBQ time.
- You want to bbq it on high heat to so that you can get it golden brown without over bbq it because chicken breast cook really fast.
- Before the chicken hits on the grill, I like to spread some oil on the surface of the chicken. This will prevent it from sticking on the bbq rack and keep the chicken moist.
- Put it on the grill. It will just take few minutes on each side. When you see both sides have that gorgeous looking color, you know it is done.
**HOW TO MAKE THE DIPPING SAUCE**
- In a small sauce bowl, add in 1 clove of mashed garlic, 1 tbsp of Thai chili paste. (This is what I use Amazon link: It usually says Thai chili paste in soybean oil. If you don’t have it, you can use 1-2 tsp of sriracha with 1 tsp of soybean oil instead.)
- Saute this on low heat for 1 minute or until it you can smell all the aroma.
- Then turn off the heat and we will add the rest of our ingredients. 1/4 cup of peanut butter, 2 tsp of palm sugar or brown sugar, 1/4 cup of coconut milk, 1 tsp of fish sauce, you might need more or less to adjust the saltiness.
- Turn on the heat. Stir everything together until well combined. (Make sure it is one low heat because we don’t want it to over boiled.) Turn off the heat and add 2 tsp of lime juice. Give it a mix until well combined.
- Our sauce is down. Do a final taste and see if you need to add any sugar, salt or acid.
Enjoy your meal! If you have any questions about the recipes, just post a comment, will help you out as soon as possible!
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EASY Malaysian Chicken Satay (Skewer) Recipe (using a flat pan)
Everyone likes a fat & juicy chicken satay marinated with spices and served with peanut sauce, right? So, here’s an easy recipe for you to make some at home using a flat pan. Of course, grilling the satay over live charcoal would give the chicken better texture and a richer flavour. But, not everyone has that space or great ventilation, you know. So, we improvise. The satays are still rich and deep in flavour. Try it.
Word of advice: Use that plastic gloves when threading the chicken, unless having yellow-stained nails is your thing.
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Chicken Satay, Done The ASIAN MAMA Way | Marion’s Kitchen
If chicken satay sticks regularly turn up in your foodie dreams, you’ll want to listen to Noi – she knows best. Enjoy Mama Noi’s recipe for the Asian street food staple and get set for peanutty, chickeny wondrousness. This delicious recipe is featured in Mama Noi’s new cookbook, Secrets from an Asian Mama’s Kitchen:
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ABOUT MARION
Marion Grasby is a food producer, television presenter and cookbook author who's had a life-long love affair with Asian food.
Marion is a little bit Thai (courtesy of her mum) and a little bit Australian (courtesy of her dad).
Marion lives in Bangkok, Thailand and travels throughout Asia to find the most unique and delicious Asian food recipes, dishes and ingredients.