Ah, the unassuming envelope of onion soup mix. It's more than just for onion soup (or dip). It adds tremendous flavor (and convenience) in all these recipes.
Yellow Curry Marinated Chicken Satay and Spicy Peanut Sauce
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- #13701
Grilled chicken strips, marinated in a homemade yellow curry paste and zesty peanut butter mixture, served with a flavorful spicy peanut sauce. This dish offers a perfect harmony of sweet, spicy, and savory notes.
serves/makes:
ready in:
2-5 hrs
2-5 hrs
1 review
ingredients
Yellow Curry Paste
1 teaspoon whole cumin seeds
1 teaspoon whole coriander seeds
1 teaspoon cayenne pepper
1/2 teaspoon ground cinnamon
1 tablespoon turmeric
1 teaspoon salt
1/2 teaspoon ground cloves
1 tablespoon lemon or lime zest
2 tablespoons chopped shallots
1 tablespoon chopped garlic
Marinade
1 lime, juice from
2 tablespoons creamy peanut butter
1/4 cup coconut milk
1/4 cup honey
1/4 cup plum wine
Chicken Satay
1 pound boneless chicken breast, cut into thin strips
Spicy Peanut Sauce
2 shallots, minced
2 cloves garlic, minced
1 stalk fresh lemon grass, finely chopped
1 tablespoon red curry paste
1/4 cup crunchy peanut butter
1 tablespoon palm sugar or brown sugar
1 tablespoon fish sauce, (nam pla)
1 cup coconut milk
water if needed
directions
Place the cumin and coriander seeds in a dry pan over medium heat. Cook, stirring, constantly, for 1-2 minutes or until they are lightly toasted and fragrant. Transfer them to a spice grinder along with the cayenne, cinnamon, turmeric, salt, and cloves. Process to a powder. Place in a food processor along with the lemon zest, shallots, and garlic and puree until the mixture forms a paste. Place the paste in a bowl.
Add the lime juice, peanut butter, coconut milk, honey, and wine to the bowl. Mix well. Add the chicken strips and turn to coat in the marinade. Cover the bowl and refrigerate for 2 hours.
Meanwhile, prepare the peanut sauce by combining the oil, shallots, garlic, and lemon grass in a saucepan over medium heat. Cook, stirring frequently, until they are soft, about 4 minutes. Add the red curry paste and cook, stirring constantly, for 1 minute. Add the peanut butter, palm sugar, fish sauce, and coconut milk. Cook, stirring occasionally, for 15 minutes, adding water if needed if it becomes too thick.
Preheat a grill to high heat.
Soak bamboo skewers for 10 minutes. Thread the marinated chicken strips on the skewers. Place on the grill and cook for 2-3 minutes per side.
Serve the chicken hot with the peanut sauce for dipping.
added by
Wight
nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
August 26, 2006
This is a great recipe and one I will certainly make again (I think the yellow curry paste and satay sauces would also be good as independent sauces and could be used in a number of dishes). A big thank you for that one - it even kept my husband quiet for the time it took him to polish off his portion!