In early June, when the Thai basil began flourishing, I made a double batch of She Simmers’ Easy Thai peanut sauce, a sauce I have made a number of times over the years, one I love for its versatility: for chicken satay, lettuce wraps, and fresh spring rolls.
Total Time
30min
4.7
3 Ratings
Author: Alexandra's Kitchen
Servings:
10
Ingredients
•
to taste
Freshly Ground Black Pepper
Chicken
•
4
Boneless, Skinless Chicken Thighs
or 2 Chicken Breast
•
to taste
Kosher Salt
•
1
Tbsp
Soy Sauce
•
1
Tbsp
Fish Sauce
•
1
Tbsp
Apple Cider Vinegar
or White Vinegar
Satay Sauce
•
1
can
(13.5 oz)
Unsweetened Coconut Milk
•
2 1/2
Tbsp
Thai Red Curry Paste
•
3/4
cup
Unsweetened Natural Creamy Peanut Butter
•
1
tsp
Salt
•
3/4
cup
Granulated Sugar
•
2
Tbsp
Apple Cider Vinegar
or White Vinegar
•
1/2
cup
Water
Cooking Instructions
1.
Season the Boneless, Skinless Chicken Thighs (4) with Kosher Salt (to taste) and Freshly Ground Black Pepper (to taste).
2.
Whisk together Soy Sauce (1 Tbsp), Fish Sauce (1 Tbsp), and Apple Cider Vinegar (1 Tbsp) in a large bowl. Place the chicken in the bowl and toss to coat.
3.
Marinate for 20 minutes, then thread chicken onto skewers.
4.
Preheat a grill to medium-high.
5.
To make the peanut sauce, put Unsweetened Coconut Milk (1 can) and Thai Red Curry Paste (2 1/2 Tbsp) into a medium heavy-bottomed pot.
6.
Add Unsweetened Natural Creamy Peanut Butter (3/4 cup), Salt (1 tsp) and Granulated Sugar (3/4 cup) to the pot.
7.
Add Apple Cider Vinegar (2 Tbsp) and Water (1/2 cup) to the pot.
8.
Let the mixture simmer for 3 to 5 minutes over low heat; be careful not to let the mixture scorch at the bottom of the pot.
9.
Take the pot off the heat, let the sauce cool down to room temperature (or slightly warmer).
10.
Grill the chicken until cooked through, 3-4 minutes total. Serve with the sauce.
Nutrition Per Serving
CALORIES
236
FAT
12.8 g
PROTEIN
8.1 g
CARBS
20.7 g
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