Chicken satay in coconut marinade
Discover the true essence of Asian cuisine with our recipe for coconut-marinated chicken satay. Tender meat, immersed in a harmonious blend of light soy sauce, creamy KARA coconut milk, aromatic curry, and bold garlic and lemongrass pastes, will deliver a unique flavor experience. Prepare this dish and let it take its toll. Delicious Place took you on a journey full of exotic flavors!
Number of servings
1
Sharpness level
MILD
Preparation time
10 min
Difficulty level
EASY
INGREDIENTS
- 1 teaspoon House of Asia Garlic, Ginger and Chili Pastes
- 1 teaspoon Lemongrass paste House of Asia
- 2 tablespoons Light soy sauce House of Asia
- 100 ml Light coconut milk 11% Kara
- about 1 kg of chicken breast fillet
- 1 teaspoon of curry spice
- 1 teaspoon cane sugar
- 1 teaspoon coriander seeds
- 1 lime
to serve:
A METHOD OF PREPARING
- Crush the cilantro in a mortar and pestle and place in a wide bowl. Add the curry powder, garlic paste, lemongrass paste, and cane sugar. Pour in the coconut milk, soy sauce, and finely grate the lime zest. Mix together the marinade.
- Slice the chicken into long, thin strips, place in the marinade, mix well and leave for 2 hours (preferably in the refrigerator).
- Thread the marinated meat strips onto 4 long skewers and place on a baking sheet lined with baking paper. Bake using the grill function for 15 minutes or grill on a classic grill.
- Serve with spicy peanut satay sauce and, for example, grilled pineapple and cucumber salad. Before serving, you can drizzle with lime juice and sprinkle with fresh cilantro.
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