Step-by-Step Guide to Make Ultimate Coconut Curry Chicken Satay

Coconut Curry Chicken Satay. Chicken Satay Curry - this is how you get your satay fix! It's Malaysian Satay skewers, in curry Real Satay Chicken is skewered chicken marinated with satay seasonings, seared over charcoal Thai Chicken Satay (pictured below, left) is sweeter, more coconut-y and has a mild red curry. Celadon's Thai chicken satay in particular is what my children devour about as quickly as it arrives on the table.

Creamy coconut milk is whisked together with earthy curry powder, lime juice, fresh chopped garlic, pungent fish. And an indignant rant about hall monitors & bullies. Coconut curry chicken has TONS of variations; from South India to Thailand, no two curries are exactly the same.

Hello everybody, it is Louise, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, coconut curry chicken satay. It is one of my favorites food recipes. For mine, I'm gonna make it a bit unique. This is gonna smell and look delicious.

Coconut Curry Chicken Satay is one of the most well liked of recent trending meals in the world. It is appreciated by millions every day. It's easy, it's fast, it tastes delicious. They're fine and they look fantastic. Coconut Curry Chicken Satay is something that I have loved my entire life.

Chicken Satay Curry - this is how you get your satay fix! It's Malaysian Satay skewers, in curry Real Satay Chicken is skewered chicken marinated with satay seasonings, seared over charcoal Thai Chicken Satay (pictured below, left) is sweeter, more coconut-y and has a mild red curry. Celadon's Thai chicken satay in particular is what my children devour about as quickly as it arrives on the table.

To get started with this particular recipe, we have to prepare a few components. You can have coconut curry chicken satay using 12 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to make Coconut Curry Chicken Satay:

1. {Prepare 40 of skewers soaked ideally overnight, but at least 6 hours or so.
2. {Take 4 pounds of boneless, skinless chicken breast or thigh meat cut into roughly 1/3-inch thick, 1.5-inch wide strips.
3. {Make ready 1-1.5 teaspoons of kosher salt.
4. {Take 1/3 cup of coconut milk.
5. {Get 1/4 cup of minced shallots.
6. {Get 3 Tablespoons of packed brown sugar.
7. {Prepare 2 Tablespoons of fish sauce.
8. {Make ready 2 Tablespoons of oil.
9. {Take of zest of 1 lime.
10. {Take 1.5-2 Tablespoons of fresh lime juice.
11. {Take 1 Tablespoon of minced garlic (about 2 large cloves).
12. {Make ready 1/2 Tablespoon of curry powder.

Our Americanized version might be a bit untraditional, but trust us, it's delicious. Be sure to reach for full-fat coconut milk for an ultra-velvety sauce. This dairy-free chicken satay curry recipe, is guaranteed to be a crowd pleaser! High in iron and fibre, it is also diabetes-friendly and has an easy gluten-free option.

Steps to make Coconut Curry Chicken Satay:

1. In a large mixing bowl, combine the chicken strips with the salt first and give them a good thorough mixing with your hands to ensure that the chicken is evenly seasoned with the salt. Let that sit for about 5 minutes while add the other ingredients into the bowl..
2. Combine the rest of the marinade ingredients with the salted chicken and again, using your hands, massage the ingredients gently and thoroughly into the chicken, making sure that all the components are evenly distributed throughout the chicken..
3. Cover the chicken and let marinate in the refrigerator for at least 2 hours and up to 8. (What will happen if you marinate it longer? Well, it won't be terrible, but the longer proteins sit in a salty mixture, the more cured a texture they begin to take on. You can actually let this marinade go for 2 or 3 days before you cook the chicken, but I think up to 8 hours for chicken breast keeps optimal texture. Up to overnight for dark meat.).
4. Skewer the chicken in roughly 6-inch segments. This may take combining 2 or more pieces together. No biggie. Also, if you're planning to cook the chicken over coals right after you skewer, right before Step 4 would be a good time to light your coals..
5. Grill the skewers over slightly lower than medium heat. 3 to 4.5 minutes per side for breast meat, 5.5 to 7 minutes per side for dark meat..
6. GRILLING TIPS: If you're grilling on a gas grill, you just need to preheat your grill to a just under medium heat for 10 to 15 minutes prior to cooking. If you're grilling with coals, since you're dealing with smaller, thinner skewer cuts, you'll want to make sure to give your coals plenty of time for the flames to burn out and then a little time for the white heat to dissipate just a bit before you start cooking..
7. GRILLING TIPS (cont): You'll be able to tell when some of the coals have returned to something more like the original charcoal color. And then there's always the hand test (assuming an even spread of the coals) in which you hold your hand an inch or two above the grill grates and judge the temp by how long you can hold it there before you have to pull it away. For the slightly less than medium heat you want for these satay skewers, 4 to 5 seconds should do it..
8. Enjoy! :).

Add curry paste mixture and stir to combine. Add coconut milk and bring to a simmer. Thread the chicken onto bamboo skewers. Our Chicken Satay Curry has a beautifully, rich glossy sauce and is packed full with our favourite, tasty vegetables. If you have extra veg that you want to use up then you can definitely add it into this dish - just remember to adjust the nutritional values accordingly!

So that's going to wrap this up with this exceptional food coconut curry chicken satay recipe. Thank you very much for reading. I'm sure that you will make this at home. There's gonna be interesting food in home recipes coming up. Don't forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!

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