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Hi! It’s Pepper here with a recipe from my new book, The Pepper Thai Cookbook, which is out now. Hope you love it!
There are a million chicken satay recipes on the Internet. Why should you make this one? The sauce! Spicy curry paste and a peanut sauce made with sweet chile jam add so much depth to the grilled chicken. Plus, I make the peanut sauce with pounded roasted peanuts, which give it a chunkier texture and richer flavor than using plain old peanut butter. Coconut milk shows up in two places: mixed into the rich and creamy sauce and in the chicken marinade to keep the meat moist and tender (nobody likes dry satay). It’s important to let the chicken marinate for at least 2 hours before cooking, so do that first. You can also prepare the marinade the day before and let the meat sit overnight in the fridge.
Reprinted from The Pepper Thai Cookbook. Copyright © 2021 by Vilailuck Teigen with Garrett Snyder. Photographs copyright © 2021 by Jenny Huang. Published by Clarkson Potter, an imprint of Random House.
¼ cup packed light brown sugar
1 tablespoon ground coriander
1 tablespoon ground turmeric
2 teaspoons ground cumin
1 tablespoon kosher salt, plus more for grilling
½ teaspoon ground white pepper
1 cup full-fat coconut milk
2 pounds boneless, skinless chicken breasts or thighs
+ Vegetable oil, for grilling
Makes about 2 cups
¾ cup dry-roasted unsalted peanuts
1 (13.5-ounce) can full-fat coconut milk
1 tablespoon Thai red curry paste
1 tablespoon sweet chile jam, store-bought or homemade
2 tablespoons light brown sugar
2 teaspoons fish sauce, plus more to taste
1 tablespoon fresh lime juice
+ Chile oil, for drizzling (optional)
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