Ingredients: grams Chicken breasts - boneless, cup Coconut milk - unsweetened, tablespoon Fish sauce, tablespoon Brown Sugar (Demerara Sugar), tablespoon Thai Red Curry Paste, teaspoon Salt, cup Coconut milk, cup Peanut Butter, tablespoon Fish sauce, tablespoon Brown Sugar (Demerara Sugar), tablespoon Thai Red Curry Paste, teaspoons Garlic - pounded, Chilli - pounded, tablespoon Lemon juice, Non Vegeterian diet
Instructions: To begin making the Thai Baked Chicken Satay Recipe With Thai Peanut Sauce , we will first make the chicken satay. Thoroughly wash and clean the chicken, cut it lengthwise into 2 inch thick strips. Set aside. To make the marinade in a bowl, combine coconut milk, fish sauce, brown sugar, Thai red curry paste and salt. Mix well and add the chicken pieces to marinate them for about 30 minutes. Preheat the oven to 180 degree Celsius.Wash the skewers well, wipe them dry and thread 1-2 pieces of chicken strips lengthwise onto each skewer. Arrange the skewers on a baking tray lined with silver foil .Bake them for about 20-30 minutes. Remove from the oven and broil on direct flame for about 5 minutes for the smoky-roasted flavour. 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. Transfer to a saucepanHeat up the saucepan on medium heat, stirring occasionally, for about 5 minutes. Remove from heat, stir in the lime juice and transfer to a bowl. Allow it to cool. Transfer the skewers on a serving plate. Drizzle the peanut sauce on top or serve it separately in a bowl. 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.