Chicken Satay

Chicken Satay with peanut and coconut sauce recipe

In southeast Asia, this dish is typically cooked over hot coals in less than 5 minutes. The aromas draw the crowds in from afar. 

Satays are eaten all throughout Asia, and the recipes differ depending on which region you are in. Whilst a satay from Indonesia would use different flavours, this particular recipe has a Thai influence, and therefore uses palm sugar, fish sauce and lime juice. 

Makes 12-15 satay

These are yummy at any time and can be cooked on the BBQ, a grill plate or on top of the stove. 

Marinade Ingredients

  • 2 tbs fish sauce
  • ¼ cup lime juice
  • 2 tbs palm sugar
  • 1 tbs soy sauce (light)
  • 1 tbs ginger (finely minced)
  • ½ tsp chilli (finely minced)
  • 3 cloves garlic (finely minced)
  • 1 tbs rice bran oil

Other ingredients

  • 500 gm chicken thigh
  • 2 tbs extra rice bran or peanut oil for grilling
  • 12-15 wooden skewers (soaked in cold water for 20-30 min)

Method

  • Whisk together all marinade ingredients. (use food processor, blender, or whisk by hand)
  • Cut the chicken into long pieces (approximately 2cm x 4cm)
  • Pour the marinade over the chicken and mix thoroughly
  • Thread approximately 3 pieces of chicken onto each skewer and allow to marinate for approx. 1hr.
  • Heat the grill to medium/high and when it is hot, coat with a little oil
  • Grill the satay for 3 min or until golden brown before turning the skewer to cook the other side
  • Remove to a plate when done and serve with the peanut & coconut satay sauce

Peanut and coconut satay sauce

Ingredients

  • 200ml coconut milk (full cream)
  • 20gm red Massaman curry paste
  • 1/3 cup smooth peanut butter
  • 1 tsp salt
  • ¼ cup sugar
  • 5 tbs apple cider vinegar

Method

  • Put all ingredients into a medium heavy-bottomed pot and bring to a very gentle boil over medium heat, and stir regularly
  • Simmer for 3-5 minutes over low heat; be careful not to let the mixture burn or stick to the bottom of the pot or reduce too much
  • Remove the pot from the heat and allow the sauce to cool down to room temperature
  • Before serving, baste some of the sauce on to the sate and put the remainder into a small bowl or jug to serve with the satay

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