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Notes from the Chef!

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How to Make Chicken Satay

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Chicken Satay is one of the more standard, most delectable dishes in Thai cuisine – one that almost everybody knows and loves. You’ll be happy to hear how easy it is to make at home! Sure, the easiest way would be opening a jar of store bought satay sauce – and that’s absolutely fine if you’re in a pinch. If you’re looking to make your own, here’s our recipe.

Use chicken thighs, and trim the fat as much as possible. Marinate overnight in condensed milk, soy sauce, fresh grated ginger and fresh grated garlic. Fire up the grill, season the chicken with salt and thread it onto a skewer. Grill until golden. (If they aren’t fully cooked, throw them in the oven for a while to avoid them burning. Finish on the grill.)

To make the sauce, check out your local 99 Ranch Store for Mae Ploy red curry paste. In a skillet, use canola oil to saute grated fresh ginger and garlic. Add the curry paste and fry for a minute – make sure it doesn’t burn! Add coconut milk (we use Chaokoh brand – make sure it has the cream!) and bring the mixture to a boil. Add peanut butter to the sauce and season with salt to taste. Serve the chicken and sauce together. Remember – the more curry paste you add, the spicier it gets! Eat and enjoy.

If you love cooking, but you’re overwhelmed by the idea of cooking for large groups, contact us for high quality Private Party Catering in the San Francisco Bay Area. We also cater parties in Santa Clara, provide Corporate Catering in Silicon Valley and beyond. For more information, call us today on (650) 961-3300.


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