Chicken Satay Bowl
Equipment
- 1 skillet (with lid)
Ingredients
For the Rice and Chicken
- 1 tbsp oil
- 1 shallots (chopped)
- 1 garlic (minced)
- 2 tbsp Massaman curry paste (MaeSri or Aroy-D brand)
- 1 tbsp sugar (Preferably, coconut sugar)
- 2 tbsp fish sauce (or 1 tbsp chicken bouillon)
- 1 tbsp white vinegar
- 1 lb boneless chicken thigh or chicken tender
- 1 tbsp curry powder
- 1/2 tsp salt
- 1 tbsp peanut butter
- 1 bell pepper (use half for the rice and half for Ajat)
- 2 cups rice (preferably Basmati if not use regular long grain white rice.)
- 1 can coconut milk (400 mL can then dilute with water into 3 cups)
- 1 tbsp cilantro (optional)
- 1 tbsp crushed roasted peanuts (optional)
For Ajat (Cucumber relish)
- ½ cup cucumber (diced)
- ½ red bell pepper
- 1 tbsp shallot (minced)
- 3 tbsp white vinegar
- 3 tbsp sugar
- 1 tsp sea salt
Instructions
- Sauté aromatics: Heat 1 tablespoon of oil in a large skillet over low heat. Add the chopped shallots, garlic, Massaman curry paste. Stir-fry for 1–2 minutes until fragrant.
- Add fish sauce, sugar, and vinegar. Stir then add the chicken (bite size or whole but boneless pieces).
- Cook the chicken: Add curry powder and salt. If using boneless and skin on chicken thigh, face the skin side down first. Cook the chicken 3 minutes on each side. Set the chicken aside.
- Toast the rice: Add the basmati rice to the pan. Stir and cook for 1 minute so the rice absorbs the flavors and oils.
- Simmer everything: Pour in the diluted coconut milk (1 can coconut milk plus enough water to equal 3 cups). Add peanut butter. You may use a spoon or spatula to break down the peanut butter. Stir to combine
- Add back the chicken showing the skin side up. Add half of the chopped bell pepper on the top of the rice. Close the lid.
- Continue to cook the rice and chicken with the lid on for 25 minutes using low heat.
- Meanwhile, make Ajat or cucumber relish. Heat sugar, salt, and white vinegar. Stir on medium heat until the sugar dissolves (30 seconds). Let the mixture cool down.
- Pour the brine over the chopped cucumber, shallot, and pepper. Set aside.
- Once the rice is cooked for 25 minutes. Turn off the heat but leave the lid on for 5 more minutes before fluffing the rice with a fork.
- Finish and serve : drizzle Ajat all over the pan. Sprinkle the dish with crushed roasted peanuts and cilantro and enjoy!
Video
@stickyricethaikitchen Don’t say I don’t warn you. Don’t leave out the cucumber relish for this dish :). Thai Chicken Satay Bowl Ingredients For the Rice and Chicken 1 tbsp oil 1 shallots (chopped) 1 garlic (minced) 2 tbsp Massaman curry paste (MaeSri or Aroy-D brand) 1 tbsp sugar (Preferably, coconut sugar) 2 tbsp fish sauce (or 1 tbsp chicken bouillon) 1 tbsp white vinegar 1 lb boneless chicken thigh or chicken tender 1 tbsp curry powder 1/2 tsp salt 1 tbsp peanut butter 1 bell pepper (use half for the rice and half for Ajat) 2 cups rice (preferably Basmati if not use regular long grain white rice.) 1 can coconut milk (400 mL can then dilute with water into 3 cups) 1 tbsp cilantro (optional) 1 tbsp crushed roasted peanuts (optional) For Ajat (Cucumber relish) ½ cup cucumber (diced) ½ red bell pepper 1 tbsp shallot (minced) 3 tbsp white vinegar 3 tbsp sugar 1 tsp sea salt #chickensatay#onepanmeal#easyrecipe#chickenrecipe#thaicooking
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