Thai Chicken Sate with Peanut Sauce
- 2 pounds skinless and boneless chicken breast, sliced 1 inch wide x 4-5 inches length
- Marinade
- 2 tablespoons fish sauce
- 1.5 tablespoons minced garlic
- 2.5 teaspoons sweet soy sauce
- 2.5 teaspoons sugar
- 1/4 teaspoon white pepper
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon ground coriander
- 1/4 teaspoon ground cayenne pepper
- 2 teaspoons masaman curry paste
- 1/3 cup coconut milk
- Peanut Sauce
- 1 teaspoon masaman curry paste
- 2 tablespoons fish sauce
- 3 tablespoons tamarind juice
- 3 tablespoons creamy peanut butter
- 1.5 tablespoons sugar
- 1 teaspoon paprika powder
- 1/2 teaspoons garlic powder
- 2 cups coconut milk
- 1/2 cup crushed peanuts
- 20 wooden skewers, soaked in water for 30 minutes
- 1/2 cucumber, sliced
- Produce
- Coriander, ground (1/2 teaspoon)
- Cucumber (1/2)
- Garlic (1 1/2 tablespoons)
- Garlic powder (1/2 teaspoons)
- Peanuts (1/2 cup)
- Tamarind, juice (3 tablespoons)
- Meat
- Chicken breast, skinless and boneless (2 pounds)
- Canned Goods
- Coconut milk (2 1/3 cup)
- Condiments
- Fish sauce (4 tablespoons)
- Marinade (1)
- Peanut butter, creamy (3 tablespoons)
- Peanut sauce (1)
- Soy sauce, sweet (2 1/2 teaspoons)
- Cooking & Baking
- Cayenne pepper, ground (1/4 teaspoon)
- Paprika, powder (1 teaspoon)
- Sugar (7 teaspoons)
- Turmeric, powder (1/2 teaspoon)
- White pepper (1/4 teaspoon)
- Pasta & Grains
- Masaman curry paste (3 teaspoons)
- Other
- 20 wooden skewers, soaked in water for 30 minutes
Preparation
Read recipe preparation on rasamalaysia.com
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Published July 15, 2012 (7 months ago).
390 people saved this recipe.
