Easy Thai Chicken Satay with Coconut Rice

Name: Easy Thai Chicken Satay with Coconut Rice
Prep time: 1 h
Cook time: 20 min
Total time: 1 h 20 min
Cuisine: Thai
Ingredients: 1 can unsweetened coconut milk (you’ll use some for the rice — if you’re not making the rice, use about 3/4 cup); 2 tablespoons brown sugar; 2 tablespoons fish sauce; 1 tablespoon soy sauce; 1 teaspoon turmeric; 1 teaspoon curry powder, such as Madras; 2 to 4 boneless, skinless chicken breasts, very thinly sliced, see video below; grapeseed oil or other neutral oil for cooking the chicken; 1 cup white basmati rice, rinsed and drained, see notes above; 3/4 cup well-stirred unsweetened coconut milk; 1/4 cup water; 1/4 teaspoon kosher salt

Instructions

Prep:1hCook:20min

A Few Notes: This marinade yields enough for 4 chicken breasts. I always use 2, but don't be afraid to slice up 4. 6-inch skewers make the cooking process painless — large skewers won't fit into the pan, and they'll burn if propped against the edge of the pan for too long. If you only have large skewers, break them. To rinse rice: place it in a large bowl, fill it with cold water, swoosh the rice around a little bit; then tip the bowl to dump out the cloudy water. Repeat this process 3 to 4 more times. You don't have to rinse it until the water runs clear, but rinsing 4 to 5 times will make a difference. Drain the rice by placing it in a fine-meshed colander, and letting it hang over a bowl for a few minutes to allow the excess water to drain out.

Updated at: Thu, 21 Nov 2024 17:31:01 GMT