Coconut Curry Chicken Satay
Coconut Curry Chicken Satay

Hey everyone, I hope you’re having an amazing day today. Today, we’re going to make a distinctive dish, coconut curry chicken satay. It is one of my favorites. For mine, I will make it a bit tasty. This will be really delicious.

Chicken Satay Curry - this is how you get your satay fix! It's Malaysian Satay skewers, in curry Real Satay Chicken is skewered chicken marinated with satay seasonings, seared over charcoal Thai Chicken Satay (pictured below, left) is sweeter, more coconut-y and has a mild red curry. This Thai-inspired coconut curry chicken satay recipe is paired with a delicious peanut sauce.

Coconut Curry Chicken Satay is one of the most favored of recent trending foods on earth. It is enjoyed by millions every day. It’s easy, it is fast, it tastes yummy. They are nice and they look wonderful. Coconut Curry Chicken Satay is something that I’ve loved my entire life.

To begin with this particular recipe, we have to first prepare a few ingredients. You can have coconut curry chicken satay using 12 ingredients and 8 steps. Here is how you can achieve that.

The ingredients needed to make Coconut Curry Chicken Satay:
  1. Take 40 skewers soaked ideally overnight, but at least 6 hours or so
  2. Get 4 pounds boneless, skinless chicken breast or thigh meat cut into roughly 1/3-inch thick, 1.5-inch wide strips
  3. Get 1-1.5 teaspoons kosher salt
  4. Get 1/3 cup coconut milk
  5. Take 1/4 cup minced shallots
  6. Take 3 Tablespoons packed brown sugar
  7. Prepare 2 Tablespoons fish sauce
  8. Make ready 2 Tablespoons oil
  9. Get zest of 1 lime
  10. Prepare 1.5-2 Tablespoons fresh lime juice
  11. Take 1 Tablespoon minced garlic (about 2 large cloves)
  12. Make ready 1/2 Tablespoon curry powder

This dairy-free chicken satay curry recipe, is guaranteed to be a crowd pleaser! High in iron and fibre, it is also diabetes-friendly and has an easy gluten-free option. Add curry paste mixture and stir to combine. Add coconut milk and bring to a simmer.

Instructions to make Coconut Curry Chicken Satay:
  1. In a large mixing bowl, combine the chicken strips with the salt first and give them a good thorough mixing with your hands to ensure that the chicken is evenly seasoned with the salt. Let that sit for about 5 minutes while add the other ingredients into the bowl.
  2. Combine the rest of the marinade ingredients with the salted chicken and again, using your hands, massage the ingredients gently and thoroughly into the chicken, making sure that all the components are evenly distributed throughout the chicken.
  3. Cover the chicken and let marinate in the refrigerator for at least 2 hours and up to 8. (What will happen if you marinate it longer? Well, it won't be terrible, but the longer proteins sit in a salty mixture, the more cured a texture they begin to take on. You can actually let this marinade go for 2 or 3 days before you cook the chicken, but I think up to 8 hours for chicken breast keeps optimal texture. Up to overnight for dark meat.)
  4. Skewer the chicken in roughly 6-inch segments. This may take combining 2 or more pieces together. No biggie. Also, if you're planning to cook the chicken over coals right after you skewer, right before Step 4 would be a good time to light your coals.
  5. Grill the skewers over slightly lower than medium heat. 3 to 4.5 minutes per side for breast meat, 5.5 to 7 minutes per side for dark meat.
  6. GRILLING TIPS: If you're grilling on a gas grill, you just need to preheat your grill to a just under medium heat for 10 to 15 minutes prior to cooking. If you're grilling with coals, since you're dealing with smaller, thinner skewer cuts, you'll want to make sure to give your coals plenty of time for the flames to burn out and then a little time for the white heat to dissipate just a bit before you start cooking.
  7. GRILLING TIPS (cont): You'll be able to tell when some of the coals have returned to something more like the original charcoal color. And then there's always the hand test (assuming an even spread of the coals) in which you hold your hand an inch or two above the grill grates and judge the temp by how long you can hold it there before you have to pull it away. For the slightly less than medium heat you want for these satay skewers, 4 to 5 seconds should do it.
  8. Enjoy! :)

These chicken satay skewers could taste like shoe leather. And if they did, that would be okay. Because this peanut-lime sauce will make anything and everything taste so much In a medium bowl, combine coconut milk, soy sauce, curry powder, turmeric, garlic, ginger, brown sugar and fish sauce. Chicken satay skewers is an easy grilled chicken recipe that is perfect to make for a light meal or for party appetizers. Coconut Curry Chicken thighs: Chicken thighs will work great instead of breast meat (use boneless skinless and adjust for cooking time).

So that is going to wrap this up for this exceptional food coconut curry chicken satay recipe. Thank you very much for reading. I’m confident that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!