Chicken Satay with Peanut Sauce

SKEWER AND MARINADE CHICKEN STRIPS:

• In bowl, combine marinading sauce–1 tbsp light soy sauce, 4 tbsp Carnation milk, 1/2 tsp turmeric powder, 2 tsp palm sugar, 1 tbsp yellow curry powder. Place chicken strips in this marinade.
• Soak bamboo skewers in water (if cooking on a grill)
• On a plate, place skewered chicken and pour remaining sauce on top. Cover and place in refrigerator to marinade at least 30 minutes (overnight is better).

PREPARE PEANUT SAUCE:

• In skillet, add 1 tbsp of cooking oil then add massaman curry paste, yellow curry powder. Cook briefly and add coconut milk and slowly cook.
• Add water, palm sugar, tamarind paste, and fish sauce.
• Add ground peanuts and cook down until thickens.

COOK SKEWERED CHICKEN:

• Remove from refrigerator and place in skillet (or on grill). Cook on medium heat so as not to burn yellow curry powder and turmeric powder. Turn regularly.
• Dab a little coconut milk on the skewers while cooking.
• Remove from heat once fully cooked.

PLATING:

• Place peanut sauce in small bowl.
• Decorate accordingly.
• Neatly place prepared skewered chicken

ADDITIONAL LEARNING:
To learn more about our Thai Cooking Clubs (Traditional & Vegan), click HERE.
To learn more about our Professional Training Courses leading to a Diploma, click HERE.