Empty My Fridge
Easy Thai Satay Chicken
Ingredients
- Coconut milk4 tbsp + 1 ⅓ cups
- Peanut butter5 ½ tbsp
- Brown sugar2 ¼ tbsp
- Thai red curry paste2 ¼ tbsp
- Kecap Manis1 tbsp
- Fish sauce2 tbsp
- Salt2 pinches
- Chicken thigh4
- Peanut oil2 tsp
- Soy sauce1 tbsp
- Tamarind½ tbsp
- Garlic1 tsp
- Lime1–2 tbsp + 3
- Cilantro1 handful
- Chili pepper1
Instructions
- Preheat the oven to 200°C (400°F).
- Mix the coconut milk, peanut butter, brown sugar, curry paste, both sauces and salt in a large shallow bowl until creamy. Add the chicken and turn to coat. Marinate for 10 to 30 minutes in the fridge if you have time.
- Heat the oil in an oven-proof pan over medium-high heat. Sear the chicken about 8 to 10 minutes per side, until browned and fragrant.
- Move the pan to the oven and cook for another 30 minutes, until the chicken is cooked through (juices run clear, no pink inside).
- Meanwhile, put all the peanut sauce ingredients except the lime juice in a saucepan. Bring to a boil, then lower the heat and simmer for 5 to 6 minutes until thick. Remove from heat and stir in the lime juice, starting with 1 tablespoon and adjusting to taste.
- Serve the chicken with the sauce, either poured over in the pan or on the side. Garnish with cilantro, lime wedges and sliced red chillies.
Summarized from Cafe Delites's video. Watch it for the details.
More recipes with
GarlicBrown sugarLimeChicken thighCoconut milkTamarindPeanut butter
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