Satay Kai - Chicken Satay- Serves 5
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Simple and extremely easy to make, my Thai chicken satay and peanut sauce are two recipes I go back to time and time again, whether it’s for a barbecue or served as a complete meal with one of my favorite fried rice recipes, Nasi Goreng. Don’t be shocked by the use of sweet condensed milk in the marinade - it’s a recipe I learnt from a famous Thai chef in Bangkok and has been an absolute game changer. The extra sugars in condensed milk don’t just impart sweetness to the chicken but also help give it a beautiful char during the cooking process (just remember to scrape your non-stick pan in between batches). Thai curry powder is another secret ingredient here; it’s mild yet packed with flavor. If you are in Singapore, Thai curry powder is available at Golden Mile Thai supermarket on Beach Road, otherwise simply replace it with curry powder of your choice (reduce quantity if using hot curry powder).
Ingredients for Satay Kai - Chicken Satay900g thighs, cut into 1" wide strips
1.5 teaspoons ground cumin 2 teaspoons curry powder, preferably Thai curry powder (available at Golden Mile supermarket on Beach Road) 1/2 cup condensed milk 1/2 tablespoon white sugar, optional 1 teaspoon salt 2-3 tablespoons coconut oil, for frying Satay sauce
2 tablespoons Thai Massaman curry paste or red curry paste (available in supermarkets and at Golden Mile) 1 cup coconut cream 2 tablespoons brown sugar or palm sugar 1/4 teaspoon salt 2 cups coconut milk 1 tablespoon lemon/lime juice 1 teaspoon ground cumin 3/4 cup coarsely ground roasted peanuts |
Recipe |
Satay sauce:
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Note: Some brands of coconut cream have stabilizers and therefore won’t split and produce oil, which is still acceptable. If this happens, just cook the cream and curry paste until fragrant, then add coconut milk.
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