Chicken Satay w/ Thai Couscous and Peanut Sauce Ep. 175

Prep Time:

20 Minutes

Cook Time:

10 Minutes

Serves:

4 - 6

Level:

Beginner

About the Recipe

Ingredients

Marinade & Chicken

1 tablespoon Thai-style red curry paste

4 teaspoons curry powder

6 cloves of garlic, minced

1 lime, zested (save lime for Peanut Sauce)

1/2 teaspoons kosher salt

1 teaspoon white sugar

1 teaspoon brown sugar

1 tablespoon soy sauce

1 teaspoon fish sauce

1/3 cup full fat coconut milk

1 1/2 pounds skinless, boneless chicken thighs

bamboo skewers

Peanut Sauce

1/2 cup smooth peanut butter

1/2 cup full fat coconut milk

2 cloves garlic, crushed

1 tablespoon brown sugar

2 teaspoons fish sauce

2 teaspoons soy sauce

1 lime, juiced

1 teaspoon sesame oil

1 teaspoon Sambal or similar chili paste/sauce, or to taste ( I prefer mine spicy)

2 tablespoons water, or more as needed

Thai inspired Couscous

2 cups couscous

2 ½ cups chicken or vegetable stock

4 cloves of garlic, minced

3 Thai chilis, minced

4 scallions, chopped finely

½ cup cilantro, finely chopped

1 teaspoon toasted sesame oil

Preparation

For marinade, combine curry paste, curry powder, garlic, lime zest, salt, white sugar, brown sugar, soy sauce, fish sauce, and coconut milk in a bowl. Stir until smooth and set aside.

Cut chicken thighs into approximately 1-inch pieces, and transfer into the marinade. Mix thoroughly, then wrap and refrigerate for at least 2 hours or up to overnight before grilling.

For peanut sauce, add peanut butter, coconut milk, garlic, brown sugar, fish sauce, soy sauce, lime juice, sesame oil, and Sambal to a bowl and whisk thoroughly together. Add water if desired to thin the sauce. Taste for seasoning, and adjust if necessary. Wrap and refrigerate until needed.

Soak bamboo skewers in water for at least 30 minutes before using.

Once chicken is marinated, skewer chicken pieces on bamboo so that the meat is touching, but not pressed tightly together.

Prepare a charcoal grill. Charcoal should be ashy white and very hot. Brush the grates lightly with oil.

Grill chicken over charcoal until chicken firms up and springs back to the touch, 4 to 5 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

For the couscous, add the garlic to the chicken stock and bring to a boil. Simmer for 5 minutes on low.

Turn off the heat and add the couscous. Stir to combine, cover and let stand 5 minutes. Transfer to a bowl and then into the fridge until chilled.

Once chilled, stir in the chilis, cilantro scallions and sesame oil. refrigerate until needed.