Seed Oil Free Thai Chicken Satay
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Learn more āIngredients
4 servings
For the chicken
- 1.5 lbs boneless, skinless chicken thighs
- ā cup full-fat coconut milk
- 2 stalks lemongrass, tender inner part only, finely minced
- 3 cloves garlic, minced
- 1 tbsp fish sauce
- 1 tbsp soy sauce
- 1 tbsp light brown sugar
- 1 tsp ground turmeric
- 1 tsp ground coriander
- Ā½ tsp ground cumin
- Ā½ tsp white pepper
- 1 tbsp neutral oil (such as canola oil or vegetable oil)
Chef's tipAvocado oil is neutral and handles high heat, making it a good all-purpose swap.Chef's tipAvocado oil is neutral and handles high heat, making it a good all-purpose swap.
For the peanut sauce
- Ā¾ cup creamy peanut butter
- 1 can (13.5 oz) full-fat coconut milk
- 2 tbsp fish sauce
- 2 tbsp light brown sugar
- 2 tbsp fresh lime juice
- 1 tbsp red curry paste
- 1 tsp toasted sesame oil
For serving
- sliced cucumber, for serving
- lime wedges, for serving
- fresh cilantro leaves, for serving (optional)
- crushed roasted peanuts, for serving (optional)
Instructions
- 1
If using bamboo skewers, soak them in cold water for at least 30 minutes so they don't scorch on the grill.
- 2
Slice the chicken thighs lengthwise into strips about 1 inch wide and 4ā5 inches long. In a large bowl, whisk together the coconut milk, lemongrass, garlic, fish sauce, soy sauce, brown sugar, turmeric, coriander, cumin, white pepper, and neutral oil until combined. Add the chicken strips and toss to coat thoroughly. Cover and refrigerate for at least 1 hour.
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