Hola Happy Thursday Folks,
I thought I would re-share two recipes of Peanut Satay; one is a curry the other is perfect for your summer BBQ’s check them out….
Chicken Satay Curry
Ingredients
Ingredients:
Satay Marinade:
1/2 Jar Smooth Peanut Butter
7 Tbsp Light Soy Sauce
7 Tbsp Lemon Juice or Lime Juice
1 Tbsp Brown Sugar
2 Tbsp Curry Powder
2 Cloves Garlic Grated
Splash of Tabasco
1 Tbsp Fish Sauce
Chicken Breasts cut into strips
Curry:
1 Can Coconut Milk
Peas/Green Beans or both
1 Onion Chopped into Large Chunks
Handful Of Chopped Peanuts
Method:
Put all of the satay marinade ingredients into a bowl and whisk and taste. Stir the chicken into the bowl and let it marinade for about a hour.
In a wok or deep frying pan heat some oil and cook the onions until soft. Add in the green beans and fry for a minute.
Pour in the chicken and all of its marinade into the pan and cook until the chicken is white in colour.
Now add in the coconut milk, you may not need the whole can, start with half and taste. You do not want to loose all of your spice flavour. If it is too spicy add a bit more.
Add in your peas and cook until the chicken, beans and peas are cooked.
Sprinkle some chopped peanuts on the top and serve.
Yum Yum!!!!xx
Serve with Egg Fried Rice…..
https://lululemonandlace.com/food-blog-2/take-away-style-egg-fried-rice/
Why don’t you have a go at a Chinese ‘take away’ night and make the satay, and rice along with the Chinese Beef Curry….
https://lululemonandlace.com/food-blog-2/chinese-beef-curry/
chicken satay skewers
Ingredients:
Satay Marinade:
2/3 Jar Smooth Peanut Butter (my jar was 350g)
7 Tbsp Soy Sauce
7 Tbsp Lemon Juice or Lime Juice
1 Tbsp Brown Sugar
2 Tbsp Curry Powder
2 Cloves Garlic Grated
Splash of Tabasco
1 Tbsp Fish Sauce
Chicken Breasts cut into long strips 4 breasts makes around 10-12 skewers (Butterfly the breast the place cling film over and bash with a rolling-pin to make the chicken thin, then slice into strips)
Dip:
75ml Coconut Milk
Bamboo Skewers
Method:
Put all of the satay marinade ingredients into a bowl and whisk and taste. Remove some of the marinade for the dip, about 1/3 of the mixture.
Stir the chicken into the bowl and let it marinade for about an hour. Soak the skewers in water.
Once marinated skewer the chicken, folding the strips back and forth on the skewer. Use about two strips per skewer depending on the length of the chicken strip. Place each skewer onto a tray ready to BBQ.
fold chicken up and down on skewer
Continue until you have used all of the chicken. Pour the remaining marinade over the skewers evenly. Cover with foil and put in the fridge until ready to cook.
Meanwhile make the dip, get the reserved marinade and pour around 75ml of coconut in, mix well. This is your dip keep it cool.
Once you are ready to cook, place on a hot BBQ, try not to over cook, the chicken is not good if it is dry. Once the meat is white and you have little bits of charcoal colour it is done.
Make sure the BBQ is hot
Serve with the dip.
Juicy tasty skewers ENJOY!xx
Check out my Chicken Satay Curry Recipe here:
https://lululemonandlace.com/food-blog-2/chicken-satay-curry/
Enjoy
Love Lulu xxx
(print options of both recipes below)
PRINTER FRIENDLY VERSION BELOW
Chicken Satay Skewers
by LuluLemonandLace
Ingredients:
Satay Marinade:
2/3 Jar Smooth Peanut Butter (my jar was 350g)
7 Tbsp Soy Sauce
7 Tbsp Lemon Juice or Lime Juice
1 Tbsp Brown Sugar
2 Tbsp Curry Powder
2 Cloves Garlic Grated
Splash of Tabasco
1 Tbsp Fish Sauce
Chicken Breasts cut into long strips (Butterfly the breast the place cling film over and bash with a rolling-pin to make the chicken thin, then slice into strips)
Dip:
75ml Coconut Milk
Bamboo Skewers
Method:
Put all of the satay marinade ingredients into a bowl and whisk and taste. Remove some of the marinade for the dip, about 1/3 of the mixture.
Stir the chicken into the bowl and let it marinade for about an hour. Soak the skewers in water.
Once marinated skewer the chicken, folding the strips back and forth on the skewer. Use about two strips per skewer depending on the length of the chicken strip. Place each skewer onto a tray ready to BBQ.
Continue until you have used all of the chicken. Pour the remaining marinade over the skewers evenly. Cover with foil and put in the fridge until ready to cook.
Meanwhile make the dip, get the reserved marinade and pour around 75ml of coconut in, mix well. Taste this you may wish to add more spice/milk. This is your dip keep it cool.
Once you are ready to cook, place on a hot BBQ, try not to over cook, the chicken is not good if it is dry. Once the meat is white and you have little bits of charcoal colour it is done.
Lulu xxx
PRINTER FRIENDLY OPTION
Chicken Satay Curry
by Lululemonandlace
Ingredients:
Satay Marinade:
1/2 Jar Smooth Peanut Butter
7 Tbsp Light Soy Sauce
7 Tbsp Lemon Juice or Lime Juice
1 Tbsp Brown Sugar
2 Tbsp Curry Powder
2 Cloves Garlic Grated
Splash of Tabasco
1 Tbsp Fish Sauce
Chicken Breasts cut into strips
Curry:
1 Can Coconut Milk
Peas/Green Beans or both
1 Onion Chopped into Large Chunks
Handful Of Chopped Peanuts
Method:
Put all of the satay marinade ingredients into a bowl and whisk and taste. Stir the chicken into the bowl and let it marinade for about a hour.
In a wok or deep frying pan heat some oil and cook the onions until soft. Add in the green beans and fry for a minute.
Pour in the chicken and all of its marinade into the pan and cook until the chicken is white in colour.
Now add in the coconut milk, you may not need the whole can, start with half and taste. You do not want to loose all of your spice flavour. If it is too spicy add a bit more.
Add in your peas and cook until the chicken, beans and peas are cooked.
Sprinkle some chopped peanuts on the top and serve.
Serve with Egg Fried Rice…..
Lulu xxx
