Stir in the peanuts, and season with soy sauce. Cut the chicken into strips 1 inch wide, 3 to 4 inches long, and at least 1⁄4 inch thick, and thread onto skewers. Coat the chicken with spice ...

This recipe is for all the Satay lovers! It is made with ingredients which you will find in your pantry and it’s so simple to make at home. The rich and creamy coconut is a taste profile everyone is ...

Marinate the chicken for at least two hours. 2. Then pierce 4-5 pieces of chicken per skewer. Heat oil in a pan and saute the onion paste for some time. Mix in the peanut butter, add salt and sugar ...

You can find satay in Thailand, Malaysia ... choose tender cuts to substitute for the chicken. For the Thai red curry paste, buy the Nam Jai brand, if it's available. Palm sugar usually comes ...

I tried making a version by adapting my usual satay recipe, combining both the marinade ... use vegetable stock instead of chicken stock, and substitute bean curd puffs (or pan-fried firm bean ...

Peanut butter and coconut milk make a quick DIY satay sauce. Pack out this filling noodle dish with plenty of fresh veg and strips of chicken or turkey. Each serving provides 747 kcal, 46g protein ...

Rinse the leaves and pat dry. Cut the chicken breasts into thin slices and place on the board or platter with the satay sauce. Arrange the lettuce leaves, cucumber, carrot, pepper, radishes and ...

Rather than using chicken pieces, mince the meat and combine with some zingy flavours like sweet chilli and ginger to make it even more delicious. I usually double this if I’m having guests ...