Thai Spicy Chicken Satay Recipe. Soft and rich chicken skewers with a kick of Thai chilies. Served with Jasmine Rice and Thai Herb Salad.
Recipe
The recipe provides options for cooking this Thai Spicy Chicken Satay either in the slow cooker or in a wok. Therefore, this means it can be a quick dinner on the table in forty-five minutes, or it can be popped into the slow cooker and forgotten about for a few hours. Either way, the dish is spicy chicken satay with a really good kick of chilies. Slow cookers with a sauté function, such as this one are perfect for this dish because the chilies, garlic and ginger can be pre-fried. Likewise, the chicken can be browned before all the other ingredients are added. If using a slow cooker, the meal will be ready in three hours. In a pan, the ingredients can be pre-fried and then stewed with the lid on for about thirty minutes.
For the best taste, use homemade Thai red curry paste. Another great ingredient in this dish is Jimmy's Satay Sauce. it's optional, but tastes good.
The Thai Herb Salad is great in this dish as it is very fresh with the tender chicken satay. Fresh mint and fresh coriander are used as the base. Salted cashews, shallots, scallions and crunchy celery are added before the salad is tossed with a dressing made of fish sauce, lime juice and sugar.
Tips:
Use coconut milk instead of chicken stock, or a combination of the two, for a creamier sauce.
Use this recipe for perfect rice every time.
Thai supermarkets often carry fresh curry paste in the fridge section.
Use any vegetable in place of chicken. Butternut squash will work well.
Another recipe to try:
Pad Kra Pao – Thai Fried Pork with Basil
Thai Chicken with Cashews
Vegetable Thai Green Curry
Pad Thai (ผัดไทย)
Thai Massaman Steak Sharing Board
Sriracha Honey Salmon Noodles
INGREDIENT
For Thai Spicy Chicken Satay
2 Chicken Breasts
4 cloves Garlic Finely chopped
Ginger size 1 thumb Finely chop
1 Red Chilli Finely chopped
2 tbsp Red Thai Curry Paste (use more or less depending on how hot you want it)
2 tablespoons of Peanut Butter
2 tbsp Jimmy Sate Sauce optional, but really good, see link above
4 Kaffir lime leaves
1 tbsp fish sauce
1 tbsp palm sugar Or use honey
300( ml Chicken stock. You may need more or less, depending on how rich you want it
Sliced red chilies, chopped peanuts and sliced lime leaves for garnish
Jasmine rice to serve
For the Thai Herb Salad
1 bunch Coriander leaves Coarsely chopped
1 bunch Mint Leaves Coarsely chopped
1 stalk celery finely chopped (or use cucumber)
2 scallions finely sliced
1 handful of cashew nuts
1/4 Shallot finely sliced
2 tbsp fish sauce
1 Lime
1 tbsp Sugar
INSTRUCTIONS
Chicken can be cooked in a skillet, or in a slow cooker. For a slow cooker, add all the chicken ingredients to the slow cooker and cook on high for three hours.
If cooking in a wok, fry the garlic, chili and ginger for a few minutes over high heat, then add the chicken breasts until they are covered. Add the rest of the ingredients (you may not need all of the chicken stock) cover and reduce heat to low. Simmer for 25-30 minutes.
For the Thai Herb Salad, stir in the fish sauce, lime juice and sugar for the dressing. Stir in remaining ingredients and dressing before serving.
Serve the chicken with a sprinkling of sliced red chilies, sliced lime leaves, and crushed peanuts. Add a handful of Thai Herb Salad and jasmine rice, on the side. Enjoy!
uhty uhty uhty uhty uhty uhty uhty uhty uhty uhty uhty uhty uhty uhty uhty uhty uhty uhty uhty uhty uhty uhty uhty uhty uhty uhty uhty uhty uhty uhty uhty uhty
0 Response to "Thai Spicy Chicken Satay"
Posting Komentar