Thai Chicken Satay
Ingredients
- ½ cup canned coconut milk
- 1 ½ teaspoons ground coriander
- 1 teaspoon yellow curry powder
- 1 teaspoon fish sauce
- ½ teaspoon chili oil
- 1 pound skinless, boneless chicken breast halves - cut into strips
- 1 tablespoon chopped fresh cilantro
- 1 tablespoon chopped unsalted peanuts
- 12 wooden skewers, soaked in water for 15 minutes
- 1 cup prepared Thai peanut sauce
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Instructions
- Stir coconut milk, ground coriander, curry powder, fish sauce, and chili oil together in a medium bowl. Add chicken breast strips, and stir to coat. Cover, and refrigerate for at least 30 minutes, and up to 2 hours.
- Preheat an outdoor grill for high heat. Thread chicken strips onto skewers; discard marinade.
- Grill chicken until no longer pink, about 2 to 3 minutes per side, depending on how thick your strips are. Transfer to a serving plate, and garnish with cilantro and chopped peanuts. Serve with peanut sauce for dipping.
Source
Original recipe: View Original