Thai Spicy Satay Chicken
documentingmydinner
Thai Spicy Satay Chicken recipe. Creamy and rich satay chicken with a kick of Thai chilli. Served with jasmine rice and a Thai herb salad.
Prep Time 10 minutes mins
Cook Time 40 minutes mins
Total Time 3 hours hrs
Course Main Course
Cuisine Thai
For the Thai Spicy Chicken Satay
- 2 Chicken Breasts
- 4 cloves Garlic Finely chopped
- 1 thumb sized Ginger Finely chopped
- 1 Red chilli Finely Chopped
- 2 tbsp Red Thai Curry Paste (use more or less depending on how hot you want it)
- 2 heaped tbsp Peanut Butter
- 2 tbsp Jimmy's Sate Sauce optional, but really good, see link above
- 4 Kaffir Lime Leaves
- 1 tbsp Fish Sauce
- 1 tbsp Palm sugar Or use honey
- 300( ml Chicken stock You might need more or less, depending on how saucy you want it
- Sliced red chilli, chopped peanuts and sliced lime leaves For garnish
- Jasmine Rice to serve
For the Thai Herb Salad
- 1 bunch Coriander leaves Roughly chopped
- 1 bunch Mint leaves Roughly chopped
- 1 Celery stick Finely sliced (or use cucumber)
- 2 Spring onions Finely sliced
- 1 handful Cashew nuts
- 1/4 Red onion Finely sliced
- 2 tbsp Fish sauce
- 1 Lime Juiced
- 1 tbsp Sugar
The chicken can be cooked in a pan, or in the slow cooker. For the slow cooker, add all the chicken ingredients to the slow cooker and cook on high for three hours.
If cooking in a pan, fry the garlic, chilli and ginger for a few minutes over a high heat and then add the chicken breasts to seal. Add the remaining ingredients (you might not need all the chicken stock) add a lid and turn the heat to low. Simmer for 25-30 minutes.
For the Thai Herb Salad, stir together the fish sauce, lime juice and sugar for the dressing. Toss together the remaining ingredients and dress just before serving.
Serve the chicken topped with a garnish of sliced red chilli, sliced lime leaves and crushed peanuts. Add a handful of Thai Herb Salad and some jasmine rice, on the side. Enjoy!
Keyword chicken, peanut, satay, spicy, Thai