Informations supplémentaires
30 min.
|
796 kcal
|
easy
|
|
Printable version
1. Setup
Cut the **lime** into quarters. Slice the **cucumbers**. Chop the **chili pepper** and the **cilantro**. On a separate board, cut the **chicken** into pieces.
2. Marinate the chicken
In a bowl, combine the **chicken pieces** with **half the fish sauce**, **half of the brown sugar**, the **curry powder** and 1 tbsp of oil. Mix well and marinate until it's time to cook it. ##Kids could mix the marinade.##
3. Cook the rice
Rinse the **rice**. In a pot, add the **rice** and {{"2p": "1.5", "3p": "2"}} cups of water. Bring to a boil. Lower the heat and cover. Cook __10-12 minutes__.
4. Assemble the skewers and cook
Assemble the **chicken pieces** on the **wooden skewers**. In a pan over medium-high heat, add a drizzle of oil and cook the skewers __4-5 minutes__ on each side.
5. Make the sauce
In a pot over medium heat, add the **coconut milk**, the **peanut butter**, the rest of the **fish sauce** and the rest of the **brown sugar**. Cook for __2-3 minutes__ until the sauce has slighly thickened. Remove from the heat and add the **juice of half a lime** and the **chili peppers**, ##to taste (be careful! spicy)##.
6. Plate your dish
Serve the **chicken satay** with the **rice**, the **cucumbers** and the **peanut sauce**. Garnish with the **cilantro** and the rest of the **lime wedges**. Bon appétit!
4unitChicken Thighs
1unitCilantro
8unitWooden Skewers
1unitLime
200mlCoconut Milk
15mlCurry Powder
15mlFish Sauce
30mlBrown Sugar
140gBasmati Rice
1unitEnglish Cucumber(s)
45mlPeanut Butter
1unitFresh Chili Pepper
What you need
Bowl, pot, pan.
796 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
82g
27%
fat
37g
57%
cholesterol
118mg
39%
fiber
4g
16%
protein
38g
saturated
20g
100%
sodium
855mg
36%
sugar
19g
trans
0g