Ingredients

The following ingredients have 4 Servings
  • 4 Chicken breasts
  • 2 garlic cloves
  • 0.25 tsp ground Cumin
  • 0.25 tsp ground cilantro
  • 2 Tbsps soy sauce
  • 4 Tbsps Coconut milk
  • 1 Tbsp fresh cilantro (chopped)
  • 2 Tbsps Peanut oil
  • 1.5 cups shelled, unsalted Peanuts
  • 0.875 cup Coconut milk
  • 2 Tbsps Peanut butter
  • 0.5 tsp Curry powder
  • soy sauce
  • Fish sauce

Instruction

  • Rinse the chicken breasts and pat dry. Slice into thin strips (approximately 2 cm/3/4 " wide).
  • Peel and finely chop the garlic.
  • Mix together the cumin, ground coriander, soy sauce, coconut milk, chopped coriander and oil to make a marinade. Marinate the chicken for at least 2 hours.
  • For the sauce toast the peanuts in a dry pan, let cool and finely crush in a mortar.
  • Bring the coconut milk, peanut butter and curry powder to a boil in a saucepan. Stir in the crushed peanuts. Simmer, stirring occasionally, for 5 minutes until creamy.
  • Season to taste with the soy sauce and fish sauce. Allow to cool.
  • Remove the chicken from the marinade and shake off any excess.
  • Thread the chicken onto 8 skewers in a wave shape. Season with salt an pepper.
  • Broil or grill for approximately 8 minutes, turning and basting occasionally with the marinade.
  • Serve the satay sticks with the peanut sauce.