Name: Chicken Satay recipe by Sakshi Khanna at BetterButter
Cook time: 60 min
Total time: 60 min
Yield: 4
Ingredients: 500g Chicken breasts (skinless); 3/4 cup Coconut Milk; 1 tbsp Fish sauce; 1 tbsp Thai red curry paste; 1 1/2- 2 tsp Salt; 3/4 cup Wine Vinegar; 2 tbsp Soy sauce; 2 tbsp Chiili sauce; 2 tbsp Sugar

Ingredients Serving: 4

500g Chicken breasts (skinless)
3/4 cup Coconut Milk
1 tbsp Fish sauce
1 tbsp Thai red curry paste
1 1/2- 2 tsp Salt
3/4 cup Wine Vinegar
2 tbsp Soy sauce
2 tbsp Chiili sauce
2 tbsp Sugar

Instructions

Add the coconut milk, fish sauce, curry paste, and salt in a bowl and whisk to combine well into a marinade. Keep aside.
Chop the chicken lengthwise into thick pieces (1/2-inch). Add to the marinade, coat well. Cover and refrigerate for 30 minutes
Combine wine vinegar, soy sauce, chilli sauce and sugar until sugar is completely dissolved to make sauce.
Heat a grill to medium-high (about 180°C).
Thread a single piece of chicken lengthwise onto each skewer and transfer to a baking sheet.
Rub oil on the grates. Place the skewers on the grill cover and cook for about 3-5 mins.
Turn the chicken, close the grill, and cook for another 3-5 mins.
Transfer the skewers to a clean serving platter and brush sauce over chicken, serve with the cooled remaining sauce for dipping.

Similar Recipes