Sizzling Daybreak Satay with Peanut Sauce
Tender strips of chicken marinated overnight in a fragrant blend of lemongrass, turmeric, and coconut milk, then threaded onto skewers and grilled until charred and caramelized. Paired with a rich, slightly sweet peanut dipping sauce and a tangy cucumber relish, these satay sticks are a protein-packed Thai breakfast that will keep you going all morning.
Ingredients
- 500g boneless skinless chicken thighs, sliced into thin strips
- 1/2 cup coconut milk
- 1 stalk lemongrass, finely minced (tender part only)
- 1 tablespoon turmeric powder
+ 15 more ingredients
Instructions
Combine coconut milk, lemongrass, turmeric, curry powder, fish sauce, palm sugar, and garlic in a bowl. Add the chicken strips and toss to coat. Marinate for at least 2 hours or overnight in the refrigerator.
Thread the marinated chicken strips onto the soaked wooden skewers, weaving the meat back and forth along each stick.
Prepare the peanut sauce by heating coconut cream in a small saucepan over medium heat. Stir in the red curry paste and cook for 2 minutes until fragrant. Add chopped peanuts, tamarind paste, sugar, soy sauce, and 1/4 cup water. Simmer for 5 minutes, stirring often, until thickened. Adjust sweetness or tang to taste.
Make the cucumber relish by tossing diced cucumber, sliced shallot, and chili with rice vinegar and a pinch of sugar. Set aside.
Grill the skewers on a hot grill pan, outdoor grill, or under the broiler for 3-4 minutes per side, basting with any remaining marinade, until the edges are charred and the chicken is cooked through.
Serve the hot skewers with the peanut sauce for dipping and the cucumber relish on the side.
Nutrition Estimate
Per serving • Estimated by Blinner AI