Chicken Satay Recipe Ingredients
2 tablespoons vegetable oil
2 tablespoons soy sauce
2 teaspoons tamarind glue
1 tail lemon grass, slashed
2 cloves garlic, squashed
1 teaspoon ground cumin
1 teaspoon ground coriander
1 tablespoon lime juice
1 teaspoon muscovado sugar
1/2 teaspoon bean stew powder
2 pounds skinless, boneless chicken bosom, cut into strips
20 wooden sticks, absorbed water for 30 minutes
2 tablespoons crunchy peanut butter
2 tablespoons slashed peanuts
1 (14 ounce) would coconut be able to drain
2 teaspoons red Thai curry glue
1 tablespoon fish sauce
1 teaspoon tomato glue
1 tablespoon earthy colored sugar
Chicken Satay Recipe Instructions:
Above all else place vegetable oil, soy sauce, tamarind glue, lemon grass, garlic, cumin, coriander, lime juice, muscovado sugar, and stew powder in a blender and interaction to a smooth glue. Next in a huge bowl, or a huge resealable plastic sack, throw chicken fingers with marinade. Refrigerate for 60 minutes.
And afterward preheat an outside barbecue for medium-high hotness, and delicately oil the mesh.
In a little pan, join peanut butter, peanuts, coconut milk, curry glue, fish sauce, tomato glue, and earthy colored sugar. Cook and mix over medium-low hotness until smooth. Keep warm.
String chicken onto sticks. Barbecue until at this point not pink in the middle, 3 to 5 minutes on each side. Present with nut sauce...enjoy the Satay !
Andy's Thai Chicken Satay VIDEO
indonesian-satay-recipe
