Easy Thai Chicken Satay with Coconut Rice
Description
This easy Thai chicken satay has become my family’s most requested meal. The 6-ingredient chicken marinade, which requires no chopping, comes together in a snap. The chicken can be sliced and marinated 48 hours or more in advance, so don’t be afraid to make it ahead of time. I always serve it with coconut rice, which my children devour.
Ingreadient :
- 1 can unsweetened coconut milk (you’ll use some for the rice — if you’re not making the rice, use about 3/4 cup)
- 2 tablespoons brown sugar
- 2 tablespoons fish sauce
- 1 tablespoon soy sauce
- 1 teaspoon turmeric
- 1 teaspoon curry powder, such as Madras
- 2 to 4 boneless, skinless chicken breasts, very thinly sliced, see video below
- grapeseed oil or other neutral oil for cooking the chicken
- 1 cup white basmati rice, rinsed and drained, see notes above
- 3/4 cup well-stirred unsweetened coconut milk
- 1/4 cup water
- 1/4 teaspoon kosher salt
For the satay marinade:
For the coconut rice:
Direction :
- Marinate the chicken. Open the can of coconut milk and stir it well. Measure 3/4 cup and set it aside for the rice. Dump the remaining coconut milk (it’s about 3/4 cup) into a large bowl. Stir in the brown sugar, fish sauce, soy sauce, turmeric, and curry powder. Add the chicken and toss to coat. Set aside to marinate for at least an hour and up to 24 hours (or longer).
- Get the rice ready: Combine the rinsed and drained rice, 3/4 cup coconut milk, 1/4 cup water, and salt in a medium saucepan. Stir. You can mix this several hours before cooking just to get it out of the way. When ready to cook: bring to a simmer over high heat. Turn heat to low. Cover. Cook 15 minutes. Remove pan from heat. Don’t uncover for at least 10 more minutes.
- Cook the chicken. Thread the chicken breasts onto small (6-inch) skewers. Heat one or two large skillets over medium-high heat. Add a tablespoon of oil (or so) into each skillet. Add the skewers, alternating them head to toe to fit as many as possible into the pan at one time. Cook for about a minute a side — if you cut them more thickly than I have here, you may need to cook them a little bit longer. Transfer skewers to a plate and repeat with the remaining chicken.
- Serve with rice on the side.
