Chicken satay with peanut sauce

Recipe from: 12 November 2012
chicken satay

Ingredients 18
Servings 2
Minutes 00:30

Ingredients

Serving Change
  • For the marinade:
  • 100
    g
    chicken thigh - thinly sliced
  • against the grain in about 6cm lengths
  • 1
    tsp
    curry powder
  • 1
    tsp
    soy sauce
  • 1
    pinch
    palm sugar
  • 1
    Tbs
    vegetable oil
  • 4
    Tbs
    coconut milk / cream
  • Tbs
    For the satay sauce:
  • 2
    tsp
    vegetable oil
  • 1/2
    Tbs
    red curry paste
  • 1
    Tbs
    massamann curry paste
  • 1
    tsp
    sugar or palm sugar
  • 1/2
    tsp
    fish sauce
  • 1
    tsp
    tamarind paste
  • 150
    g
    roasted peanuts - roughly crushed
  • 4
    Tbs
    coconut cream
  • 8
    Tbs
    coconut milk
 

Method

00:30
 
For the marinade:

In a bowl mix together the curry powder, soy sauce, palm sugar, vegetable oil and 2 tablespoons coconut milk/cream to make the marinade.

Thread the chicken onto skewers. Try to pierce the chicken through the middle so the skewers aren’t exposed.

Coat the skewered chicken with the marinade on a plate and leave to infuse for 1 hour to overnight if possible.

For the satay sauce:

In a pot, on a medium heat, add the oil, red curry paste and massamann curry paste and cook until fragrant.

Add the coconut cream and stir well until combined. Leave to cook until the oil separates from paste

Add the sugar, fish sauce and tamarind paste, stir well.

Next add the coconut milk and crushed roasted peanuts and stir again to mix.

Turn down the heat and reduce the sauce until you have a thick dipping sauce.

To cook the chicken:

For the best results use a braai / BBQ but this is not necessary.

On a grill or in a pan (with some oil) cook the skewers until lightly golden. Keep basting them with the excess marinade.
 
When they’re golden with the caramelised marinade they’re ready to be served. Serve with satay sauce.

Reprinted with permission of Damian Ettish.
 
 

Read more on: chicken recipes  |  braai  |  thai  |  grill
 

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