Chicken Satay in Spicy Peanut Butter and Coconut Sauce

Name: Chicken Satay in Spicy Peanut Butter and Coconut Sauce
Cuisine: American
Ingredients: 200 gr Chicken thigh fillet (cut into cubes); 100 gr Chicken breast fillet (cut into cubes); 3 tbsp Chruncy Peanut butter; 200 ml Coconut milk; 2-3 piece bird eye red chilli; 3 cloves Garlic; 2 cm Ginger; 3-4 stalks green onion; 1 teaspoon turmeric powder; 1/2 teaspoon cumin; 1 teaspoon curry powder; 2 tbsp soy sauce (Kikkoman); 2 tbsp kecap manis; salt pepper ans chicken powder; Roasted Peanut (Chrushed for the sauce); Keffir Lime Leaf (for the sauce); Corriander leaf (finely chopped to garnish); Calamansi juice or can subtitude with lime juice)

isti.zaharia @cook_7338808

Dingley Village, Victoria Australia

below recipes i have written seems difficult,but believe me! its very simple, easy and quick to make! :) dinner for my husband and kid ready in a blink
happy trying! :)

Chicken Satay in Spicy Peanut Butter and Coconut Sauce

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isti.zaharia @cook_7338808

Dingley Village, Victoria Australia

below recipes i have written seems difficult,but believe me! its very simple, easy and quick to make! :) dinner for my husband and kid ready in a blink
happy trying! :)

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200 grChicken thigh fillet (cut into cubes)
100 grChicken breast fillet (cut into cubes)
3 tbspChruncy Peanut butter
200 mlCoconut milk
2-3 piecebird eye red chilli
3 clovesGarlic
2 cmGinger
3-4 stalksgreen onion
1 teaspoonturmeric powder
1/2 teaspooncumin
1 teaspooncurry powder
2 tbspsoy sauce (Kikkoman)
2 tbspkecap manis
salt pepper ans chicken powder
Roasted Peanut (Chrushed for the sauce)
Keffir Lime Leaf (for the sauce)
Corriander leaf (finely chopped to garnish)
Calamansi juice or can subtitude with lime juice)

Cooking Instructions

1

To make marinated sauce : blend together peanut butter, garlic,ginger,chillie,green onion,turmeric powder,cumin, curry powder,soy sauce, kecap manis, salt pepper chicken powder and coconut milk
2

Marinate chicken cubes with half of the sauce for about 1-2 hours or more for better result
3

Make skewer from the bamboo stick,
4

Preheat the oven, and grilled the Satay in 200 degree celcius for about 25-30 mins, flip half way through to cook evenly
5

In the mean time to make the satay dippin sauce, roasted chrushed peanut in the pan till light brown colour, then add the remaining sauce, add keffir lime leaf and little bit more coconut milk, adjust salt pepper and kecap manis according to your taste. and last add calamansi juice
6

Serve with hot jasmine rice and cucumber salad asian dressing and dipping sauce

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isti.zaharia @cook_7338808

on October 03, 2017 20:55

Dingley Village, Victoria Australia

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