Chicken Satay

More from this source
New Asian Cuisine
Nutrition per serving    (USDA % daily values)


Add a comment

Ingredients for 4 servings

3 Tbs. palm sugar

4 cloves garlic

3 stalks lemongrass, peeled and thinly sliced

2 Thai chiles, stems removed

1/4 cup fish sauce

1/4 cup coconut milk

1 Tbs. cincalok (available at well-stocked Asian markets)

2-inch piece ginger, peeled and sliced

2 Tbs. fresh lime juice

4 boneless skin-on chicken thighs

3 cups plus 2 Tbs. peanut oil

4 oz. peanuts, coarsely ground in mortar and pestle

1 Tbs. red chile flakes

3 cloves garlic

3 medium shallots, cut into chunks

2 stalks lemongrass, trimmed and sliced

1 Tbs. coriander seeds, toasted and ground

1 Tbs. fennel seeds, toasted and ground

1 Tbs. cumin seeds, toasted and ground

4 oz. candlenut

1 Tbs. belacan, toasted (available at well-stocked Asian markets)

3 Tbs. palm sugar, broken

2 Tbs. tamarind pulp

Kosher salt

1/4 cup dried whole cayenne chiles

1 cup vegetable oil

1/4 cup coconut cream

3 Tbs. fresh lime juice

3 Tbs. seasoned rendered chicken fat (such as schmaltz)

2 Tbs. cincalok

12 bamboo skewers, soaked in water for 20 minutes

Fresh or pickled cucumbers, for garnish (optional)

You might also like

Chicken Satay With Peanut Noodles Recipe
Steamy Kitchen
Bbq Chicken Satays
Big Girls Small Kitchen
Chicken Satay Recipe
Steamy Kitchen
Wolfgang Puck's Curried Chicken Satay
Every Day with Rachael Ray
Chicken Satay
Rachael Ray
Chicken Satay Skewers
Donal Skehan
Chicken Satay
BBC Good Food
Chicken Satay
Beef, Pork, Or Chicken Satay
Fine Cooking
Chicken Satay Burger
Self Magazine