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Satehs with Spicy Peanut Sauce

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Recipe

 

Yield

3 servings

Prep

140 min

Cook

20 min

Ready

160 min
Trans-fat Free

Ingredients

Amount Measure Ingredient Features
2 pounds chicken legs
thighs or breasts, boned
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Marinade
6 tablespoons vegetable oil
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2 Stalks lemongrass
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3 large garlic cloves
juicy
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½ teaspoon red pepper flakes
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2 tablespoons curry powder
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2 teaspoons brown sugar
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Peanut sauce
½ cup vegetable oil
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1 ½ cups chicken broth
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1 ½ cups coconut milk
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6 each shallots
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3 large garlic cloves
juicy
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2 Stalks lemongrass
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1 teaspoon curry powder
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½ teaspoon red pepper flakes
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5 each bay leaves
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1 x lemon
juice from 1
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1 x fish sauce
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2 tablespoons peanuts
ground
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Ingredients

Amount Measure Ingredient Features
907.2 g chicken legs
thighs or breasts, boned
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Marinade
9E+1 ml vegetable oil
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2 Stalks lemongrass
* Camera
3 large garlic cloves
juicy
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2.5 ml red pepper flakes
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3E+1 ml curry powder
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1E+1 ml brown sugar
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Peanut sauce
118 ml vegetable oil
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355 ml chicken broth
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355 ml coconut milk
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6 each shallots
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3 large garlic cloves
juicy
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2 Stalks lemongrass
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5 ml curry powder
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2.5 ml red pepper flakes
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5 each bay leaves
* Camera
1 x lemon
juice from 1
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1 x fish sauce
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3E+1 ml peanuts
ground
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Directions

Prepare marinade in blender or food processor.

Set aside.

Bone chicken and cut into cubes around ½ inch on a side.

Slide cubes onto soaked wooden or flat metal skewers.

(Make the satehs the right length for your bbq or broiler.)

Load the satehs into a shallow bowl or baking dish .

Slather with marinade.

Let sit in fridge for 2 to 24 hours.

To make peanut sauce, peel and chop lemon grass, shallots and garlic.

The lemon grass should be chopped very finely.

Heat oil in a skillet.

When hot, sauté the shallots, garlic, lemon grass, curry powder and pepper flakes or cayenne for 2 or 3 minutes, until light brown.

(Use hood fan - intense fumes!) Stir in the chicken stock, lemon juice, around 3 tablespoons fish sauce, and bay leaves.

Simmer gently for a few minutes.

Now stir in coconut milk and about 2 tablespoonsp ground peanuts or chunky peanut butter.

Cook gently, stirring constantly, until hot but not quite bubbling (coconut milk has a tendency to curdle if cooked too hot).

TASTE IT.

The peanut flavor should be in there, but subtle.

Adjust flavors to your satisfaction with hot pepper, fish sauce and/or peanut until it's right on.

Cook down gently to desired thickness (or thin with chicken broth or water), and take off heat.

Reheat gently when about to serve the satehs.

Get your rice going, and start barbecuing or broiling the satehs.

Stockpile them in a warm oven until all are done.

Serve satehs with rice, both drenched in peanut sauce.

Pass more peanut sauce around the table, along with a heat source for those who want more fire, such as vinegar/fish sauce/lime juice/fresh hot pepper/honey.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 459g (16.2 oz)
Amount per Serving
Calories 109379% from fat
 % Daily Value *
Total Fat 96g 148%
Saturated Fat 31g 153%
Trans Fat 0g
Cholesterol 191mg 64%
Sodium 324mg 14%
Total Carbohydrate 4g 4%
Dietary Fiber 2g 6%
Sugars g
Protein 94g
Vitamin A 12% Vitamin C 14%
Calcium 7% Iron 38%
* based on a 2,000 calorie diet How is this calculated?
 

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