House of Asia > Recipes > Chicken satay in coconut marinade

Delicious Place Coconut Marinated Chicken Satay

Chicken satay in coconut marinade

25 min + 2 hours of marinating

4 servings

mild

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Discover the true essence of Asian cuisine with our recipe for Chicken Satay in Coconut Marinade. The combination of light soy sauce, KARA coconut milk, aromatic curry, and garlic and lemongrass pastes creates a unique blend of flavors. Try this dish and let it take you by surprise. Delicious Place took you on a culinary journey full of exotic experiences!

Chicken Fruits Vegetables Chinese 15-30 minutes

Ingredients

1 teaspoon House of Asia Garlic, Ginger and Chili Pastes
1 teaspoon Lemongrass paste House of Asia
2 tablespoons Light soy sauce House of Asia
100 ml Light coconut milk 11% Kara
about 1 kg of chicken breast fillet
1 teaspoon of curry spice
1 teaspoon cane sugar
1 teaspoon coriander seeds
1 lime

to serve:

Ros Thai Thai Satay Sauce

A method of preparing

Crush the cilantro in a mortar and pestle and place in a wide bowl. Add the curry powder, garlic paste, lemongrass paste, and cane sugar. Pour in the coconut milk, soy sauce, and finely grate the lime zest. Mix together the marinade.
Slice the chicken into long, thin strips, place in the marinade, mix well and leave for 2 hours (preferably in the refrigerator).
Thread the marinated meat strips onto 4 long skewers and place on a baking sheet lined with baking paper. Bake using the grill function for 15 minutes or grill on a classic grill.
Serve with spicy peanut satay sauce and, for example, grilled pineapple and cucumber salad. Before serving, you can drizzle with lime juice and sprinkle with fresh cilantro.