Chunks of hen are marinated in a creamy coconut curry sauce, grilled on skewers, and served with a easy, spicy peanut sauce.
- Taste: This savory, spiced coconut curry hen is served with a gingery peanut sauce with only a contact of lime.
- Prep Word: Hen satay might be assembled a day forward and grilled when prepared.
- Time-Saving Tip: The peanut dip might be ready two days forward and saved within the fridge. To avoid wasting time, it’s also possible to purchase precut hen!
- Beneficial Instruments: A meat thermometer is one of the best ways to verify in case your hen is cooked correctly. It should learn 165°F when totally cooked.
Ingredient Suggestions for Hen Satay
- Hen: Use strips of boneless, skinless hen breasts.
- Marinade: Soy sauce tenderizes the hen, and the right mix of coconut milk, brown sugar, garlic, and curry powder infuses the meat with taste. Search for full-fat coconut milk and never coconut cream. You’ll want to discard leftover marinade.
- Peanut Sauce: Use clean or chunky peanut butter, and alter the quantity of Sambal (or sriracha) to fit your choice. Floor ginger and a splash of recent lime juice add an additional vivid taste to the peanut sauce.
Variations
- Earlier than threading the hen onto the skewers, alternate chunks of purple bell pepper, yellow onion, zucchini cash, or complete mushrooms to make a whole meal on a stick.
- Swap the hen thighs for cubes of pork or massive shrimp.
- Brown sugar might be swapped out for honey, maple syrup, or a sugar-free substitute.
Favourite Strategy to Serve
Leftovers
Preserve the hen in a coated container within the fridge for as much as 4 days. Reheat briefly within the microwave or the air fryer. Peanut sauce will final for as much as every week in a jar with a tight-fitting lid.
To freeze, take away hen from the skewers and place in zippered luggage. Freeze for as much as 4 months and thaw within the fridge earlier than reheating.
Asian-Impressed Recipes to Savor
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Hen Satay
This hen satay with peanut dipping sauce is the right Asian entree.
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In a big bowl, whisk collectively coconut milk, soy sauce, brown sugar, curry powder, and garlic. Add hen strips to the marinade and toss to coat. Cowl and refrigerate for no less than 1 hour or as much as 8 hours.
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In a medium bowl, mix peanut butter, soy sauce, lime juice, brown sugar, Sambal, and floor ginger. Whisk in coconut milk, including extra as wanted till the sauce reaches desired consistency. Refrigerate for serving.
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If utilizing picket skewers, soak them in water for no less than half-hour.
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Take away the hen from the marinade and thread onto the soaked skewers. Discard the remaining marinade.
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Preheat grill to medium-high warmth. Grill the skewers for 3-4 minutes per aspect, or till totally cooked and properly charred.
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Serve hen satay sizzling with peanut dipping sauce on the aspect. Garnish with chopped peanuts and cilantro if desired.
- Don’t skip soaking the skewers; it retains them from burning on the grill.
- The peanut sauce might be made forward and saved within the fridge for a couple of days.
- Vitamin data is calculated with out non-compulsory garnish.
Energy: 524 | Carbohydrates: 22g | Protein: 46g | Fats: 29g | Saturated Fats: 12g | Polyunsaturated Fats: 5g | Monounsaturated Fats: 10g | Trans Fats: 0.02g | Ldl cholesterol: 109mg | Sodium: 1473mg | Potassium: 974mg | Fiber: 2g | Sugar: 14g | Vitamin A: 60IU | Vitamin C: 5mg | Calcium: 50mg | Iron: 3mg
Vitamin data supplied is an estimate and can differ primarily based on cooking strategies and types of substances used.
Course Hen, Dinner, Entree, Predominant Course
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