Thai Peanut-Free Chicken Satay Skewers with Coconut Rice
Grilled chicken skewers marinated in a flavorful peanut-free Thai-inspired sauce, served with creamy coconut rice.
Ingredients
- about 680 g Chicken thighs
- 1/4 cup Coconut aminos
- 2 tablespoons Fish sauce
- 2 tablespoons Lime juice
- 1 tablespoon Ginger
- 3 cloves Garlic
- 1 teaspoon Turmeric
- 1/2 teaspoon Cumin
- 1/2 teaspoon Coriander
- 1 can Coconut milk
- 1 cup Rice
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Cut chicken thighs into bite-sized pieces and thread onto skewers.
- 2In a bowl, whisk together coconut aminos, fish sauce, lime juice, ginger, garlic, turmeric, cumin, and coriander.
- 3Marinate chicken skewers in the sauce for at least 30 minutes.
- 4Preheat grill to medium heat.
- 5Grill chicken skewers for 5-7 minutes per side, or until cooked through.
- 6To make coconut rice, combine rice and coconut milk in a saucepan. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until rice is cooked and liquid is absorbed.
- 7Serve chicken skewers with coconut rice.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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