Top 5 reasons I love Everyday Thai Cooking:
1. I don’t cook enough Thai cuisine and this book reminded me how easy it can be.
2. My kids marked over half the book’s recipes that they want me to make.
3. The cookbook inspired me to add a few new flavorful ingredients to my pantry like fish sauce and hoison sauce.
4. The mango and prawn salad is one of the tastiest things I’ve made for brunch in weeks.
5. Katie Chin is an all around dynamic gal and she wrote an amazing book. So proud of you, my friend!
When Catherine told me her son loves spice I knew he would love this recipe for Chicken Satay with Spicy Peanut Sauce. It’s super easy to make and older kids can help skewer the chicken. My toddler twins like to call them Thai tacos since you wrap the chicken up into lettuce leaves. I like to make this as a snack after soccer practice because it’s loaded with lean protein and fun to eat. The spicy peanut sauce recipe calls for 1/2 teaspoon crushed red pepper flakes so reduce the amount or omit altogether for young kids.
Chicken Satay with Spicy Peanut Sauce
- 1 cup plain greek yogurt
- 1 teaspoon minced fresh ginger
- 1 clove garlic, minced
- 1 tablespoon curry powder
- 1/2 teaspoon kosher salt
- 1 pound boneless, skinless chicken breasts, cut into 1-inch strips
- 14 wooden skewers, soaked for 30 minutes
- 3 tablespoons creamy peanut butter
- 4 tablespoons coconut milk
- 1 teaspoon red curry paste
- 1 tablespoon lime juice
- 2 teaspoons soy sauce
- 2 teaspoons brown sugar
- crushed roasted peanuts for garnish
- Preheat oven to 400F.
- In a medium bowl, combine the yogurt, ginger, garlic, curry powder and salt. Stir to combine well.
- Place the chicken strips in the yogurt marinade and turn until well coated. Cover and refrigerate for at least 30 minutes (up to overnight)
- Thread the chicken strips onto the soaked skewers, and place them on a foil-covered baking sheet. Bake the chicken strips for 14 minutes, flipping once half way through.
- Serve immediately with Peanut Sauce.
- Peanut Sauce
- In a small saucepan, combine the peanut butter, coconut milk, curry paste, lime juice, soy sauce, and brown sugar. Stir to combine, and heat over medium-low heat until the mixture begins to simmer, stirring constantly. Transfer to a small serving bowl and top with the crushed peanuts.
- Note: You can add more coconut milk if you prefer a thinner sauce.