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Preheat the grill to high heat. Meanwhile, thread the chicken pieces onto skewers. Grease the grill. Place the skewers on the grill and cook for about 10 minutes, turning once, or until the chicken is cooked through.
Serve the chicken skewers with the Coconut-Peanut Sauce. One such sauce incorporates coconut milk and classic Thai seasonings: curry paste or powder, nam pla, lime and cilantro. The coconut milk and peanuts make the mixture. In a small saucepan, combine the coconut milk, peanut butter, lime juice, soy sauce, and curry paste. Cook over medium heat just until the sauce comes to a gentle simmer, whisking until smooth.
Remove from the heat, cover, and set aside. Just before serving, whisk the sauce to bring it back together if it has separated. Place the skewers on the gill and cook for 10 minutes, turning once, until the chicken is cooked through. Serve with the coconut-peanut sauce For the coconut-peanut sauce Whisk together the coconut milk, peanut butter, brown sugar, soy sauce, and red curry paste.
These Peanut Satay Chicken Skewers have to be one of my favourite meals. Chicken marinated with peanut butter combined with a salty, slightly spiced, coconut mixture can not get much better. Then add a drizzle of the satay dipping sauce and you probably haven’t tasted anything more tastier.
You will seriously be going back for seconds or maybe even thirds. Instructions For Peanut Sauce Add coconut milk, peanut butter, water, palm sugar in a hot saucepan until sugar dissolved. Then add rice flour mixed with a little water and continue stir to avoid lumps. Add brown sugar, evaporated milk, salt, massaman paste, chili paste and chicken stock.
Thread chicken onto skewers. Brush with canola oil; season with salt and pepper, to taste. Add skewers to grill, and cook, turning occasionally, until the chicken. Skewer the chicken on 12 to 14 skewers and grill over medium-high heat until cooked through, 3 to 4 minutes per side.
Serve with the basic peanut sauce for dipping. Basic Peanut Sauc. Thai Chicken Satay Skewers: Mix together the chicken and Marinade with 1/4 cup of coconut milk, then set aside for at least 20 minutes, or overnight. Thread onto skewers I do 4 to 5 pieces each.
Heat 1.5 tbsp oil in a large non stick pan over medium high heat. In a large mixing bowl, combine peanut butter, coconut milk, fish sauce, lime juice, lime zest, garlic, minced ginger, cumin, curry, and crushed red pepper; whisk to combine. Remove half of the marinade and reserve.
Add the chicken tenders to the large bowl (or in a ziploc bag together with the marinade) and toss to coat.
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