Satay is great family meal - kids love to grab the skewered chicken, and also choose their poisons, I mean vegetables. Dipping is a fun and messy affair for all. I find that a little kid empowerment makes for a more peaceful table. On the other hand, keep on eye out for skewers repurposed as weapons.
I chose to use pepper, carrots, green beans, cucumbers, and tomatoes, with some hard boiled eggs thrown in for fun. But honestly anything works here - corn, zucchini, snap peas, tofu - whatever you have on hand will work in a pinch. If you are dining without the kids, then up the heat by adding some red chilis or sriracha sauce to the marinade. Fire up some onions with the satay, add some cabbage slaw or bok choy, add some spicy pickles, maybe even grilled eggplant - whatever you like. The mix and match simplicity of this dish really gives you lots of options and no bad choices.
Enjoy every bite.
Ingredients
Marinade
1/2 cup coconut milk
1 tablespoon fish sauce
2 teaspoons curry powder
1 teaspoon sugar
1 tablespoon chopped fresh cilantro
1/4 teaspoon salt
1/4 teaspoon pepper
2 pounds boneless, skinless chicken breast, cut into thin strips
wooden skewers
Platter
1/2 lb green beans, cut
1 english cucumber sliced into thin circles
2 large red peppers sliced into long strips
2 carrots sliced into thin circles
2 medium tomatoes, cut into sixths
4 hard boiled eggs, halved
1 portion peanut sauce, room temperature
Method
- Combine marinade ingredients and add chicken. Refrigerate for 2 - 4 hours.
- Remove wooden skewers from packaging and immerse in water for 30 minutes or more.
- Blanche the green beans, carrots, and peppers for 30 seconds. Remove and arrange on platter.
- Remove chicken from marinade. Thread carefully onto wooden skewers.
- Grill chicken for approximately 2 - 3 minutes per side - chicken should be cooked through.
- Plate chicken with vegetables, eggs, and sauce, and serve at once. (serves 6)
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