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My review
Marty's Thai Chicken Satay
ThaiChefMarty
"This is my own take on the classic Thai chicken satay! It's yum!"
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Ingredients
1 h 30 m servings 310 calsOriginal recipe yields 8 servings
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Directions
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Prep
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Cook
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Ready In
- Place vegetable oil, soy sauce, tamarind paste, lemon grass, garlic, cumin, coriander, lime juice, muscovado sugar, and chili powder in a blender and process to a smooth paste. In a large bowl, or a large resealable plastic bag, toss chicken strips with marinade. Refrigerate for 1 hour.
- Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
- In a small saucepan, combine peanut butter, peanuts, coconut milk, curry paste, fish sauce, tomato paste, and brown sugar. Cook and stir over medium-low heat until smooth. Keep warm.
- Thread chicken onto skewers. Grill until no longer pink in the center, 3 to 5 minutes on each side. Serve with peanut sauce.
Footnotes
- Tip
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Nutrition Facts
Per Serving: 310 calories; 20.6 g fat; 7.5 g carbohydrates; 27.1 g protein; 65 mg cholesterol; 478 mg sodium. Full nutrition
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Reviews
Read all reviews 4964 Ratings
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Most helpful positive review
12/7/2010
I made this for a large group of people and everyone loved it! It was so yummy! I made a few changes to adapt to what i had, or could find at the local grocer, i could only find tamarind chutn...
Most helpful critical review
5/9/2011
The chicken and marinade was wonderful however the peanut sauce was icky. I would make the chicken again but use a different peanut sauce for dipping.
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12/7/2010
I made this for a large group of people and everyone loved it! It was so yummy! I made a few changes to adapt to what i had, or could find at the local grocer, i could only find tamarind chutn...
8/30/2009
this was exceptionally good and very well received. the marinade never thickened and i worried about that a bit, but it still tasted great. the satay sauce tasted like something i'd get in a r...
8/3/2011
I was unable to find tamarind paste, lemon grass, or muscovado sugar - so I substituted Worcestershire sauce, lemon zest, and brown sugar. Delicious despite the substitutions. Peanut sauce was...
1/19/2011
Excellent recipe - I even found it very kid-friendly! As usual I tweaked it some, but the tastes and textures are all outstanding as written. I sauteed the chicken instead of grilling and served...
11/3/2009
I have never cooked Thai before, and this turned out simply gorgeous. I found my marinade thickend up well by leaving it in the fridge overnight before using it....then no problems. Only crit...
4/22/2010
This was fantastic! The blend of flavors perfect! I server this on a bed of rice. My husband said it was the best sauce he ever tasted. I followed the recipe as written and would do so again...
11/22/2011
Wonderfully tangy chicken. Great dish as a centerpiece or side to any meal. Wonderfully rich also. The peanut sauce could have been more flavorful, perhaps take that into account if making th...
5/23/2011
This is absolutely worth every bit of effort! The only ingredient I couldn't find was muscovado sugar, so I substituted brown sugar. It was delicious, and all five of my picky kids gobbled it ...
5/29/2012
Used brown sugar for Muscovado. Made the marinade exactly. Doubled the sauce ingredients and quadrupled the peanut butter and omitted the peanuts. Used 20 oz of lite cocount milk. Marinated chi...