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Or go all out with Thai Fried Rice or Pineapple Fried Rice!įor a fresh side salad, try this Asian Slaw, or use this Asian Sesame Dressing for a fresh salad or steamed vegetables. Serve it with steamed jasmine rice – or with fluffy Asian Coconut Rice (it’s amazing!). Thai Chicken Satay is a popular starter on Thai restaurants menus along with Thai Fish Cakes. But I usually cook it on the stove for convenience.įor a really authentic Thai experience, cook the Chicken Satay over charcoal like it’s done in Thailand! It’s best to marinade for at least 3 hours but even 20 minutes is long enough.Ĭhicken satay is a summertime favourite to cook on the BBQ. Red curry paste – see above for my recommended brand Maesri Here’s what you need for the Thai Chicken Satay Marinade:Ĭhicken pieces – chicken thighs yield the juiciest chicken skewers but breast or tenderloin are fine So I like to marinade the chicken to make it extra tasty. I’m a firm believer that Chicken Satay skewers should be tasty enough to eat on their own and the peanut sauce just takes it over the top. Pure peanut butter is made with JUST peanuts – no sugar, oil or other additives – so the peanut flavour is stronger.Īlso, natural peanut butter is thinner than commercial peanut butter spreads (see below) which means you need less water to thin the sauce = better peanut flavour in Thai Peanut Sauce!Īhead of publishing this recipe, I tried the Thai Peanut Sauce with natural pure peanut butter vs commercial peanut butter (Kraft, now Bega) side by side to confirm this! While commercial peanut butter spread is ok, if you want a really great authentic Thai Peanut Sauce that truly stacks up to your favourite Thai restaurant, use pure peanut butter. You’ll find it in the health food section of most supermarket nowadays. “For the BEST Thai Peanut Sauce, use natural peanut butter” Pure peanut butter (see below for more info) It’s literally just a 5 minute plonk-and-simmer job: Thai Peanut Sauce is almost unbelievably simple to make. It also happens to be the cheapest, at around $1.30 per can at major supermarkets like Coles, Woolies and Harris Farms. I also use this same brand for Green Curry and Red Curry for quick midweek curries. I use Maesri Thai Red Curry Paste which I think is the best by a long shot.
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While I’m an advocate of homemade curry paste for Thai Red Curry and Green Curry, for recipes like this that use a smaller quantity, I use store bought. We’re just using it as a flavour enhancer. You just need about 2.5 tbsp which doesn’t sound like much, but we don’t want this to taste of red curry. Thai Red Curry paste is a “secret ingredient” in both the marinade and the sauce. It might surprise you how few ingredients go in Chicken Satay and the peanut sauce! Here’s what you need: What goes in Chicken Satay and Thai Peanut Sauce
PEANUT BUTTER CALORIES CRACKED
Or you might be thinking – OMG, I finally cracked it, this tastes EXACTLY like the authentic Chicken Satay I had in Thailand!!! Oh wait, maybe that’s just in my head. Then you have a taste of the peanut dipping sauce…… and you’ll just shake your head, wondering how the heck can something so simple taste so good?!! When it hits the stove, the smell is SO GOOD you will just know they are going to taste amazing. Or go all out with a Thai restaurant banquet complete with Thai Fried Rice , Pad See Ew or Thai Chilli Basil Stir Fry!Īt the risk of sounding totally obnoxious – this is a recipe for Chicken Satay skewers with Thai Peanut Sauce that truly stacks up to your favourite Thai restaurant. Serve this with steamed jasmine or Coconut Rice. Thai Chicken Satay skewers with Thai Peanut Sauce – the gold standard of authentic Thai food! Marinated chicken with a peanut sauce that’s so good, everyone will be begging for the recipe – and will be astonished how EASY it is!