Stuff by Tammy
Making delicious foods and loving life!

Thai Peanut Satay

Posted in /Cooking/Entrees/Poultry on Friday, July 14, 2017

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I had picked up turkey tenderloins the other day because they were so much cheaper than the same amount of chicken. Whenever I have tenderloins I think of satay, which is the fancy way of saying skewered. This recipe was inspired by a recipe for chicken wings and that would also be amazing but this works really well for satay.

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Ingredients

3 lbs poultry (any part of chicken or turkey work well)

Marinade

1 tsp. black pepper
1 tsp. cayenne (less if you prefer less spicy)
1 tsp. turmeric
2 tsp. ground coriander
2 tsp. ground cumin
2 cloves of crushed garlic
2 tsp. fish sauce
2 tbsp soy sauce
2 tbsp lime juice (or lemon)
2 tbsp honey
2 tbsp oil any light tasting (peanut would be the most appropriate)

Peanut Sauce

1/4 cup roasted unsalted peanuts
1/2 cup peanut butter creamy or crunchy and natural or regular
1/2 cup shaken coconut milk (use the other half to replace some of the water if you're making rice)
3 tbsp lime juice
3 tbsp honey
1 tbsp red curry paste
1 tbsp soy sauce
1 tbsp cilantro
2 tsp. fish sauce
1 tsp sriracha (optional)
1/4 cup roasted unsalted peanuts finely chopped

Directions

Marinade

1. In a large bowl, place all marinade ingredients and whisk to combine. Set aside.

Chicken or turkey

2. Cut your chicken or turkey into thin even strips, no more than 1 inch width wise. If they're all approximately the same size they will cook more evenly.

3. Place the cut chicken or turkey in the marinade for 30 minutes to 2 hours, tossing occasionally.

4. Skewer the meat by making a wave as you skewer. If you're using wooden skewers, soak them for 30 minutes in a bath of water prior to putting food on them, this will prevent the wood from burning. I like to use metal skewers because they are reusable.

5. Over medium heat on a preheated barbecue cook your skewers until 74C. This will likely only be about 3-5 minutes per side.

Peanut Dipping Sauce

6. In your blender, add all of the ingredients for the peanut sauce, except for the last 1/4 cup of peanuts.
Blend for one minute or until smooth and creamy. At this point you could add the last 1/4 cup of peanuts and only blend for a few seconds so that the sauce has some small pieces of peanuts in it. Alternatively, you could hand chop the peanuts and stir them in the finished sauce.
Taste the sauce and adjust to your liking. If you want a thinner sauce you could add a bit of water and blend again.

7. This sauce freezes well, so if you have leftovers feel free to freeze for your next satay craving.

Inspired by: Sweet and Savoury Pursuits

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