Satay Chicken (gluten free, dairy free)

This recipe is for 4 servings.

Chicken skewers ingredients

640 g chicken breast – cubed
1 tbsp (8 g) curry powder (korma)
1 tsp (5 g) sugar
2 tsp (15 g) red Thai curry paste
1 tsp salt
¼ cup light coconut milk

1 tbsp peanut oil – for grilling

Peanut sauce ingredients

½ tbsp (10 g) red Thai curry paste
45 g smooth peanut butter
13 g sugar
½ tsp dark tamari
¼ tsp salt
½ tbsp cider vinegar
90 ml light coconut milk

Other Ingredients

Jasmine rice (ca 65 g / serving)

40 g chopped peanuts
Cilantro, lime wedges, mango, cucumber, radishes

Cooking instructions

  • Marinate chicken in a ziploc bag for 20 minutes or overnight.
  • Mix sauce ingredients and simmer for 5 minutes.
  • Make rice.
  • Make skewers and grill with peanut oil until browned on all sides. Sprinkle with chopped cilantro.
  • Serve with sliced cucumbers and radishes, cubed mango, lime wedges, peanuts and warm dipping peanut sauce.

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