Easy Chicken, Beef or Pork Satay | BeyondCeliac.org
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Easy Chicken, Beef or Pork Satay

 

Courtesy of Thai Kitchen

 

Makes 8 servings.

Thai Kitchen Chicken Satay with Peanut Dipping SauceIngredients:

  • 8 oz. (250 g) boneless skinless chicken breasts, boneless beef sirloin steak or boneless pork chops, cut into thin strips
  • Bamboo skewers
  • 3 cloves garlic
  • ½ cup (125 mL) Thai Kitchen® Coconut Milk
  • 2 Tbsp. (30 mL) Thai Kitchen® Red Curry Paste
  • 2 Tbsp. (30 mL) Thai Kitchen® Premium Fish Sauce
  • Thai Kitchen® Peanut Satay Sauce

Directions:

  1. Thread meat onto skewers in a zigzag fashion. Place in baking dish.
  2. Place garlic, coconut milk, curry paste and fish sauce in blender; cover. Puree until smooth.
  3. Pour marinade over skewers. Cover. Refrigerate 4 hours or overnight. Remove skewers from marinade. Discard any remaining marinade.
  4. Broil or grill skewers 2 to 3 minutes per side or until meat is lightly browned and cooked through. Serve skewers with Peanut Satay Sauce.

Thai Kitchen Tip: Soak bamboo skewers thoroughly in water for at least 30 minutes before threading with meat. This prevents them from burning when on the grill.

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