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Eileen Lee
Chicken satay with Thai peanut sauce
A nice thai recipe. The main course contains the following ingredients: poultry, chicken fillet, limes, red curry paste (pot a 225 g), fish sauce, dark brown caster sugar, garlic, ginger root, sereh, santen (30 g), ground laos and peanut butter (with pieces of nut).
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Ingredients
Directions
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Satay sticks soak in water. Cut chicken fillets into thin strips. Slightly clean a lime and peel off. Express both limes. In bowl 1 1/2 tablespoon curry paste mix with lime zest, half of lime juice, 1 tablespoon of fish sauce and 1 tablespoon of sugar. Peel garlic and peel ginger. Press the upper marinade together. Stir in the chicken and put it in a refrigerator. Approx. Let marinate for 1 hour. Spoil occasionally. Remove the outer leaves of lemongrass, mince the stem. Grow in saucepan in 1 dl of boiling water. Combine remaining curry paste and lemongrass and heat for 1 minute on high heat. Add Laos, 1 tablespoon of fish sauce, 2 tablespoons of lime juice and 1 tablespoon of sugar. Peanut butter stirring. If necessary dilute with water.
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Preheat the oven grill. Divide the chicken into 12 portions and string chicken strips on satésticks. Roast chicken skewers in approx. 7 minutes. Warm the peanut sauce gently. Tasty with rice and mixed raw vegetables.
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Nutrition
455Calories
Sodium38% DV900mg
Fat42% DV27g
Protein64% DV32g
Carbs7% DV20g
Fiber24% DV6g
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