There’s satay, and then there’s real satay. If you’ve never had the real stuff, then you’ll fall in love with the succulent taste of this special Thai satay recipe.
Strips of chicken or beef are marinated in a special Thai paste — then skewered and grilled or broiled in the oven. It is then served with homemade paleo satay sauce for the ultimate taste sensation.
Thai Chicken Satay
There’s satay, and then there’s real satay. If you’ve never had the real stuff, then you’ll fall in love with the succulent taste of this special Thai satay recipe.
Strips of chicken or beef are marinated in a special Thai paste — then skewered and grilled or broiled in the oven. It is then served with homemade paleo satay sauce for the ultimate taste sensation.
Ingredients
- ½ cup coconut milk
- 2 tbsp fish sauce
- 2 tbsp Red Curry Paste
- 2 tsp minced lemongrass
- 500 g Chicken (cut into small pieces)
- Bamboo Skewers (soaked in water)
Paleo Satay Sauce Ingredients
- 1.5 cups coconut milk
- ⅓ cup almond butter
- 2 tbsp Paleo honey
- 1 tbsp fish sauce
- 2 tsp lime juice
- Salt and pepper to taste
Method
-
Mix all the ingredients in a bowl then place the chicken. Cover and refrigerate for minimum an hour, longer is better.
- Meanwhile, make the Paleo satay sauce by heating all the ingredients on a medium heat, bring to a boil and then simmer for around 5 minutes until sauce really thickens. Adjust seasoning to taste.
- After marination, thread chicken onto skewers. Cook on a medium to high grill for around 3 minutes each side. If doing in an oven, this will take 20 minutes.
- Serve with your Paleo satay sauce for dipping. Enjoy!
