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Saturday, 7 April 2007

Satay Chicken

Chicken Satay With Peanut Sauce
Serves about 4
1. ½ cup crunchy peanut butter
2. ¼ cup chicken stock
3. 2 tablespoons honey
4. 2 tablespoons soy sauce
5. ½ tablespoon Thai Red Curry Paste
6. 1 tablespoon lemon juice
7. 2 teaspoons curry powder
8. 2-3 chicken thighs or 2 chicken breasts
9. 1 can Coconut milk (400mls)

Mix 1 to 7 in a bowl.

Add chicken and refrigerate overnight.

Take out chook next morning (save the marinade) and cook for 10 minutes turning once to ensure thorough cooking.

Place the leftover marinade in a saucepan and add the coconut milk. Simmer until it thickens a bit. Takes a few minutes.

Cook up some rice and place it on a plate.

Top with the cooked chicken and drizzle the sauce over the top.



This is the ants pants of satays 8-)

It stores well in the freezer and I think we have managed to have some left in there for nearly 3 weeks!

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