Chicken satay skewers

Name: Chicken satay skewers
Prep time: 4 h 15 min
Cook time: 15 min
Total time: 4 h 30 min
Ingredients: 400g can coconut milk; 45g (1/4 cup, lightly packed) brown sugar; 3 tbsp light soy sauce; 2 tbsp Keen's Traditional Curry Powder; 1 tsp turmeric; 12 (about 600g) chicken tenderloins, fat trimmed.; 200g jar crunchy peanut butter; 1 tbsp fresh lime juice

4.6

(21)

www.taste.com.au

Your recipes

Prep Time: 255 minutes

Cook Time: 15 minutes

Total: 270 minutes

Servings: 4

Cost: $7.07 /serving

Author : Alison Adams

lunch grill barbecue

Ingredients

Remove All · Remove Spices · Remove Staples

400 grams can coconut milk45 grams (1/4 cup, lightly packed) brown sugar3 tbsp light soy sauce2 tbsp Keen's Traditional Curry Powder1 tsp turmeric12 (about 600 grams) chicken tenderloins, fat trimmed.200 grams jar crunchy peanut butter1 tbsp fresh lime juice

Export 7 ingredients for grocery delivery

Instructions

Helping creators monetize

Show ad-free recipes at the top of any site

Step 1

Combine coconut milk, sugar, 2 tablespoons soy sauce, curry powder and turmeric in a large glass or ceramic dish. Add chicken. Turn to coat. Cover and place in the fridge for 4 hours or overnight to marinate.

Step 2

Drain the chicken, reserving the marinade. Thread onto bamboo skewers. Transfer the reserved marinade to a saucepan. Add peanut butter and 1 tablespoon light soy sauce. Bring to the boil over high heat. Reduce heat to medium. Cook, stirring often, for 5 minutes or until the sauce thickens. Stir in lime juice.

Step 3

Preheat a chargrill or barbecue grill on high. Cook the chicken skewers for 2-3 minutes each side or until cooked through. Divide among serving plates. Drizzle over the satay sauce and top with fresh coriander leaves to serve.

Top similar recipes

Curated for you