Meal Plan Day 7: Thai Chicken Satay

There are two Thai restaurants in Pittsburgh that Yuseff and I love. Nicky’s Thai Kitchen on the North Side and Little Bangkok in the Strip District. Both restaurants have great food and no matter which one we go to, we order Chicken Satay as an appetizer.

Yuseff found this recipe and we decided to go for it. Since it has such a long ingredient list, and so many of the ingredients aren’t really household staples, we made four batches of the chicken in the satay marinade to keep in the freezeras part of our Make-Ahead Freezer Meals.

One of the things that always makes me wary about recipes like this is that I don’t want the “unusual” ingredients to cost me too much more than if I were to just call one of the restaurants and place an order to-go, especially if I’m not likely to use the ingredients in other recipes. This is why I recommend shopping at speciality grocery stores. Items like dark soy sauce, fish sauce, tamarind paste, and lemongrass would be extremely difficult to find at my supermarket and they would also be pretty expensive. So, we went to Lotus— an Asian grocery store in the Strip District. I was able to get all of my missing ingredients for around $10.

Thai Chicken Satay

Step 1: To make the marinade, in a food processor, combine…

  • 1/2 cup lemongrass
  • 4 sliced shallots
  • 1 tbsp minced garlic
  • 1/2 tsp cayenne pepper
  • 1/2 tsp powdered ginger
  • 1 tsp turmeric powder
  • 4 tbsp coriander seeds
  • 4 tsp cumin
  • 6 tbsp dark soy sauce (do not use regular soy sauce, it’s not the same thing at all)
  • 1/2 cup fish sauce
  • 3/4 cup brown sugar
  • 1/4 cup vegetable oil

 Step 2: Slice chicken thighs (we used about 12 large pieces) into thin strips. Cover in the marinade. Let marinate for up to 24 hours in the refrigerator, or freeze.

Step 3: Soak some bamboo skewers in water for a couple of hours, then thread the chicken onto them. You could also use metal skewers if you have them. Grill until the chicken is cooked through and the skin is  nice and charred.

Step 4: Make the peanut sauce. In a blender combine:

  • ½ cup dry roasted peanuts, unsalted
  • 2 ½ tbsp water
  • 1 tsp minced garlic
  • ¼ tsp dark soy sauce
  • 1 tsp peanut oil
  • 1 tbsp brown sugar
  • 1 tbsp fish sauce
  • 1/4 tsp lime juice
  • Pinch of cayenne pepper (to taste)
  • 2 ½ tbsp coconut milk

serve the sauce alongside the chicken skewers and use for dipping

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One thought on “Meal Plan Day 7: Thai Chicken Satay

  1. Pingback: Coconut Milk Pound Cake « By the (cook)Book

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