What2Eat
Thai Baked Chicken Satay Recipe With Thai Peanut Sauce
ThaiStarterNon-Veg

Thai Baked Chicken Satay Recipe With Thai Peanut Sauce

A non-veg Thai recipe with chicken breasts - boneless, coconut milk - unsweetened, fish sauce. Ready in 50 min, serves 10.

Curated byChatchai Siri🇹🇭

Calories
770kcal
Estimated Cost
₹350-500
Carbs94g
Protein35g
Fats28g
Servings Scaler
10

Instructions

17 steps
  1. 1

    To begin making the Thai Baked Chicken Satay Recipe With Thai Peanut Sauce , we will first make the chicken satay

    chicken breasts - boneless(800 grams)fish sauce(1 tablespoon)thai red curry paste(1 tablespoon)peanut butter(1/4 cup)fish sauce(1 tablespoon)thai red curry paste(1 tablespoon)
  2. 2

    Thoroughly wash and clean the chicken, cut it lengthwise into 2 inch thick strips

    chicken breasts - boneless(800 grams)
  3. 3

    Set aside

  4. 4

    To make the marinade in a bowl, combine coconut milk, fish sauce, brown sugar, Thai red curry paste and salt

    coconut milk - unsweetened(1/4 cup)fish sauce(1 tablespoon)brown sugar (demerara sugar)(1 tablespoon)thai red curry paste(1 tablespoon)-/2 salt(1 teaspoon)coconut milk(1/2 cup)fish sauce(1 tablespoon)brown sugar (demerara sugar)(1 tablespoon)thai red curry paste(1 tablespoon)
  5. 5

    Mix well and add the chicken pieces to marinate them for about 30 minutes

    chicken breasts - boneless(800 grams)
  6. 6

    Preheat the oven to 180 degree Celsius

  7. 7

    Wash the skewers well, wipe them dry and thread 1-2 pieces of chicken strips lengthwise onto each skewer

    chicken breasts - boneless(800 grams)
  8. 8

    Arrange the skewers on a baking tray lined with silver foil

  9. 9

    Bake them for about 20-30 minutes

  10. 10

    Remove from the oven and broil on direct flame for about 5 minutes for the smoky-roasted flavour

  11. 11

    For the Thai Peanut Sauce In a bowl, combine the ingredients for the sauce that include - coconut milk, peanut butter, fish sauce, brown sugar, thai red curry paste, chili-garlic paste

    coconut milk - unsweetened(1/4 cup)fish sauce(1 tablespoon)brown sugar (demerara sugar)(1 tablespoon)thai red curry paste(1 tablespoon)coconut milk(1/2 cup)peanut butter(1/4 cup)fish sauce(1 tablespoon)brown sugar (demerara sugar)(1 tablespoon)thai red curry paste(1 tablespoon)teaspoons garlic - pounded(1)
  12. 12

    Transfer to a saucepanHeat up the saucepan on medium heat, stirring occasionally, for about 5 minutes

    fish sauce(1 tablespoon)fish sauce(1 tablespoon)
  13. 13

    Remove from heat, stir in the lime juice and transfer to a bowl

    lemon juice(1 tablespoon)
  14. 14

    Allow it to cool

  15. 15

    Transfer the skewers on a serving plate

  16. 16

    Drizzle the peanut sauce on top or serve it separately in a bowl

    fish sauce(1 tablespoon)peanut butter(1/4 cup)fish sauce(1 tablespoon)
  17. 17

    Serve Thai Baked Chicken Satay Recipe With Thai Peanut Sauce along Thai Green Curry with Chicken and Thai Jasmine Sticky Rice Recipe for your weekend meal

    chicken breasts - boneless(800 grams)fish sauce(1 tablespoon)thai red curry paste(1 tablespoon)peanut butter(1/4 cup)fish sauce(1 tablespoon)thai red curry paste(1 tablespoon)green chilli - pounded

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