Best Chicken Satay Satay Gai Recipes

Chicken Satay With Spicy Peanut Sauce (Gai Satay) image

Provided by hannahactually

Time 45m

Yield 6-8 serving(s)

Number Of Ingredients 13

1/2 cup unsweetened coconut milk
1 teaspoon fish sauce
1 teaspoon brown sugar
1 teaspoon curry powder
1 lb boneless skinless chicken breast
1/4 cup unsweetened coconut milk
1 tablespoon red curry paste
2 teaspoons roasted chili paste (optional)
1/2 cup chicken broth
1 tablespoon fish sauce
1 tablespoon palm sugar or 1 tablespoon brown sugar
1/4 cup chunky peanut butter
1 tablespoon lime juice

Steps:

Combine coconut milk, fish sauce, brown sugar, and curry powder in large mixing bowl and stir well. Cut chicken thighs into generous, bite-sized chunks, and cut breast meat lengthwise into 1/2-inch strips. Add meat to the marinade and mix well. Cover and refrigerate anywhere from 30 minutes to overnight.
To make peanut sauce, bring coconut milk to a gentle boil in a medium saucepan over medium-high heat. Add curry paste and roasted chili paste (optional) and cook 4-5 min., mashing and stirring occasionally to dissolve them. Add chicken broth, fish sauce, palm sugar, peanut butter, and lime juice and cook 1 more minute, stirring well to make a smooth sauce. Remove from heat, transfer to small serving bowl, and set aside to cool. The sauce can be served warm or at room temperature. Alternatively, cover and refrigerate the sauce and reheat it gently just before serving it.
Thread meat onto tips of bamboo skewers, and cook on a lightly oiled, hot grill or under a broiler, turning often, until browned and cooked through, 4-6 minute Serve at once with peanut sauce.

Nutrition Facts : Calories 219.5, Fat 12.5, SaturatedFat 6.5, Cholesterol 43.9, Sodium 477.9, Carbohydrate 6.6, Fiber 1, Sugar 4, Protein 21.3

CHICKEN SATAY,

Number Of Ingredients 10

1 teaspoon coriander seed
1 teaspoon cumin seed
1 tablespoon chopped garlic
1 tablespoon fresh grated ginger
1 pound chicken breasts, skinned, boned, and cut into bite sized pieces.
2 tablespoons fish sauce
1 tablespoon curry powder
pinch turmeric powder (as only a colorant, so very little!)
8 tablespoons coconut milk
3 tablespoons palm sugar

Steps:

The chicken is beaten flat, using the flat of the blade of a heavy cleaver or using a meat tenderizing mallet. You can also use a rolling pin. The coriander and cumin are toasted and then crushed in a mortar and pestle. The ingredients are then combined to form a marinade, and the chicken is marinated overnight. The pieces of chicken are then threaded on the 8" satay sticks, lossely folding them in half and piercing through the folded meat to form a loose gather. The completed sticks are then grilled, broiled or barbequed on fairly high heat (they taste best done over charcoal, as they absorb the smoke). Turn them regularly and brush them liberally with the remaining marinade. Cooking should take between 5 and 10 minutes depending on the heat of your cooker.