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 Observe: Hen satay could be assembled a day forward and grilled when prepared.
- Time-Saving Tip: The peanut dip could be ready two days forward and saved within the fridge. To save lots of time, you can even purchase precut hen!
- Advisable Instruments: A meat thermometer is the easiest way to test in case your hen is cooked correctly. It is going to learn 165°F when absolutely 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. Make sure to discard leftover marinade.
- Peanut Sauce: Use easy or chunky peanut butter, and regulate the quantity of Sambal (or sriracha) to fit your choice. Floor ginger and a splash of contemporary lime juice add an additional vibrant 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 entire mushrooms to make an entire meal on a stick.
- Swap the hen thighs for cubes of pork or massive shrimp.
- Brown sugar could be swapped out for honey, maple syrup, or a sugar-free substitute.
Favourite Option to Serve
Leftovers
Maintain the hen in a lined 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 per week in a jar with a tight-fitting lid.
To freeze, take away hen from the skewers and place in zippered baggage. Freeze for as much as 4 months and thaw within the fridge earlier than reheating.
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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 at the least 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 at the least 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 facet, or till absolutely cooked and properly charred.
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Serve hen satay sizzling with peanut dipping sauce on the facet. 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 could be made forward and saved within the fridge for a number of days.
- Diet data is calculated with out elective 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
Diet data offered is an estimate and can range based mostly on cooking strategies and types of components used.
Course Hen, Dinner, Entree, Predominant Course
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