Finally we come to the end of our New Year's Eve feast. We'll finish in Thailand with some chicken satay. I marinated some thinly sliced chicken breast in yogurt seasoned with curry powder, turmeric, garlic and ginger for about 5 hours. The chicken was skewered and cooked in my grill pan. I served it with a Thai peanut sauce made from creamy peanut butter, soy, sesame oil, sriracha chili oil, rice vinegar, a pinch of sugar and some water. 
3 comments:
I love chicken satay. This looks super easy too! It's on my list to make this week! Yummy!
I like the blog, Greg. We love satay, but we have a peanut allergy in the family. So, we use sunbutter, sunflower kernels pummeled into a butter. I actually prefer it to peanut butter, at least the mass market peanut butters that I grew up on. It's a cleaner flavor as if there was a little more TLC in the making. It works just as well in the sauce recipe you used here.
These look great, Greg! I hope all is well with you and your family!
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