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    Chicken Satay

    Source of Recipe

    Recipe by Jean-Georges Vongerichten

    List of Ingredients

    Peanut Sauce
    1/2 teaspoon peanut oil
    1 teaspoon red curry paste
    1 teaspoon sugar
    1/2 cup coconut milk
    1/2 cup coarsely chopped roasted peanuts
    1 teaspoon soy sauce

    Spice Paste:
    4 tablespoons finely chopped shallots
    3 tablespoons ground roasted peanuts
    1 tablespoon coriander seeds, toasted and ground
    1 teaspoon cumin seeds, toasted and ground
    1/2 cup coconut milk
    1 teaspoon turmeric
    1 tablespoon condensed milk
    1 tablespoon palm sugar (or light brown sugar)
    2 tablespoons Thai fish sauce
    1 tablespoon whiskey
    1 pinch salt
    skewers
    1 1/2 lbs boneless chicken breasts
    salt & freshly ground black pepper

    Recipe

    Peanut Sauce Heat the oil in a saucepan, and sweat the curry and sugar until the sugar melts and starts to caramelize.
    Add the coconut milk, and bring to a boil.
    Stir in the peanuts, and season with soy sauce.
    Spice Paste In a blender, purée the shallots, peanuts, coriander, and cumin into a paste, then add the remaining ingredients and blend until smooth.
    Skewers Cut the chicken into strips 1 inch wide, 3 to 4 inches long, and at least 1/4 inch thick, and thread onto skewers.
    Coat the chicken with spice paste, and season with salt and pepper.
    Heat the grill to medium-high, and cook until lightly charred on one side, then turn to cook other side.
    Do not overcook, or the chicken will become rubbery.
    Serve with peanut sauce

 

 

 


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