Chicken Satay

10 ingredients
3 steps

Ingredients

  • 1 (13 1/2 ounce) can coconut milk
  • 2 garlic cloves, pressed
  • 1 stalk lemongrass (bruised and sliced)
  • 1/4 cup red onion, diced
  • 1 tablespoon fish sauce
  • 1 teaspoon red curry paste
  • 1 teaspoon turmeric
  • 1 tablespoon cilantro, chopped
  • 2 chicken breasts (cut into 16 strips)
  • 16 bamboo skewers (soaked for a few hours)

Directions

  1. 1
    Mix milk, fish sauce, curry paste, turmeric, cilantro, lemongrass, garlic and red onions in a bowl. Place chicken strips and toss until well coated. Transfer to the fridge overnight.
  2. 2
    In the morning, soak bamboo skewers in a shallow bowl for 6 to 8 hours.
  3. 3
    Thread a chicken strip per skewers going back and forth. Place skewers on a baking sheet lined with foil and transfer them to a 350°F preheated oven. Cook for 15 minutes then turn on broil and cook for another 5 minutes. Serve immediately with peanut sauce.

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