Print
bookmark_border
Copy URL
Flipboard
star
Rate
Pinterest

Thai-style Chicken Skewers

0
Average: 0 (0 votes)
(0 votes)
Thai-style Chicken Skewers
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 2 h. 20 min.
Ready in
Calories:
529
calories
Calories
0
Print

Ingredients

for
6
servings
4
2 cloves
garlic (crushed)
1
small, red chile pepper (finely chopped)
1
shallot (finely chopped)
¼ teaspoon
ground Cumin
¼ teaspoon
2 tablespoons
light soy sauce
4 tablespoons
2 tablespoons
For the peanut sauce
1 ½ cups
shelled, unsalted Peanuts
cup
2 tablespoons
1 teaspoon
1
lemon (juice and grated zest)
1 pinch
3 tablespoons
cream (48% fat)
print shopping list

Preparation steps

1.
Mix the chicken with the remaining ingredients and marinate the meat for at least 2 hours.
2.
Heat the grill. Remove the chicken from the marinade, drain and thread onto 8-12 wooden skewers. Grill for about 10 minutes, brushing with the marinade from time to time.
3.
For the sauce: toast the peanuts in a dry frying pan, then leave to cool and crush finely in a mortar.
4.
Put the coconut milk, peanut butter and curry powder into a pan and bring to a boil.
5.
Stir in the crushed peanuts, lemon juice and zest and add sugar to taste. Stir in the cream to produce a creamy sauce.
6.
Serve the chicken skewers drizzled with peanut sauce.

Health information

Exact nutritional values of this recipe  
Nutritions
1 serving contains
(Percentage of daily recommendation)
Calorie529 kcal(25 %)
Protein30.25 g(31 %)
Fat41.1 g(35 %)
Carbohydrates15.55 g(10 %)
Sugar added0.7 g(3 %)
Roughage4.06 g(14 %)
Vitamin A44.23 mg(5,529 %)
Vitamin D0.18 μg(1 %)
Vitamin E2.72 mg(23 %)
Vitamin B₁0.13 mg(13 %)
Vitamin B₂0.17 mg(15 %)
Niacin19.62 mg(164 %)
Vitamin B₆0.59 mg(42 %)
Folate52.4 μg(17 %)
Pantothenic acid1.12 mg(19 %)
Biotin5.12 μg(11 %)
Vitamin B₁₂0.21 μg(7 %)
Vitamin C24.97 mg(26 %)
Potassium572.89 mg(14 %)
Calcium54.02 mg(5 %)
Magnesium111.08 mg(37 %)
Iron2.29 mg(15 %)
Iodine1.12 μg(1 %)
Zinc2.09 mg(26 %)
Saturated fatty acids15.82 g
Cholesterol57.21 mg
Author of this recipe:
Post the first comment