Coconut Curry Chicken Satay. Coconut Curry Chicken Satay Shinae Southern California, USA Satay (or sate) is basically your generally Southeast Asian grilled skewer or kabob, prepared in a variety of ways throughout the region, and often served with a dipping sauce on the side. Preparation To make the marinade, combine the yogurt, curry paste, lime juice, and salt in a shallow container. When ready to cook, remove excess marinade from chicken and thread each piece onto a wooden skewer.

Malaysian Satay is said to be the king of all Satays, with the most complex, deep flavours. In a medium-sized bowl whisk together coconut milk, lime juice, curry powder, fish sauce, honey, olive oil, and garlic. If you're not cooking within an hour, transfer chicken and marinade to a resealable plastic bag and refrigerate until ready to use. You can have Coconut Curry Chicken Satay using 12 ingredients and 8 steps. Here is how you cook it.

Ingredients of Coconut Curry Chicken Satay

You need 40 of skewers soaked ideally overnight, but at least 6 hours or so.
You need 4 pounds of boneless, skinless chicken breast or thigh meat cut into roughly 1/3-inch thick, 1.5-inch wide strips.
Prepare 1-1.5 teaspoons of kosher salt.
Prepare 1/3 cup of coconut milk.
It's 1/4 cup of minced shallots.
It's 3 Tablespoons of packed brown sugar.
It's 2 Tablespoons of fish sauce.
You need 2 Tablespoons of oil.
It's of zest of 1 lime.
It's 1.5-2 Tablespoons of fresh lime juice.
Prepare 1 Tablespoon of minced garlic (about 2 large cloves).
Prepare 1/2 Tablespoon of curry powder.

Meanwhile, combine the peanut butter, coconut milk, garlic clove, rice vinegar, lime juice, honey, curry paste, and salt in a small saucepan. Heat on the stove over low heat until warmed. Serve the satay skewers with chopped cilantro, lime wedges, and peanut sauce. Remove from heat and stir in lime juice and soy sauce; season to taste with salt.

Coconut Curry Chicken Satay step by step

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..
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..
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.).
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..
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..
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..
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..
Enjoy! :).

Adding some crunchy, wok-tossed vegetables on the side rather than mixing them through the satay allows the flavours of the peanut sauce to shine. Delicious, quick and easy - this coconut chicken satay is one of my favourite weeknight meals. Add the chicken pieces to the bowl and mix until chicken is evenly coated. Make the sauce by whisking together the coconut milk, peanut butter, brown sugar, soy sauce and red curry paste in a medium saucepan. In a medium bowl, toss turmeric and chicken together to coat.