Curry Chicken Satay
Satay is a Thai/Indonesian dish consisting of grilled, skewered meat served with a sauce. Â It goes great with jasmine or brown rice, steamed cabbage or bok choy, and grilled mushrooms & onions. This version of satay is a curry chicken recipe, but there are so many ways you can do it. Â Play around with the seasons until you find the combination your family raves about the most!
Trim any fat from the chicken & slice into 1 inch strips. Place in a ziplock bag. Mix the curry, fish sauce, garlic, lemongrass, soy sauce, and vegetable oil. If you've never used lemongrass before, check out this shopping & cooking guide! Pour over the chicken & marinate for at least 2 hours.
Preheat grill to medium & soak your skewers for half an hour to prevent burning.
Thread chicken onto skewers & pace away from direct heat to keep the marinate from burning. Grill for about 4 minutes on each side, until cooked through. Serve with your favorite sauce.
One of my favorite things about this – its freezer friendly! Â Once you have the meat & marinade in your bag, just throw it in the freezer. Â The day you want it, just put it in the fridge in the morning. Â As it thaws, it will marinate & be ready for dinner!
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Chicken satay is one of my favorite things to get when we go out to Thai food! I can’t wait to try your recipe! From my post yesterday, I obviously love peanut butter sauces too