Satay Gai [C]
Thai Chicken Satay with Peanut Sauce
Serves 4 as a starter
480g chicken fillets cut lengthways in 4/5 strips
16-20 bamboo skewers
For the marinade
200ml coconut milk
30g galangal, minced
30g lemongrass, finely chopped
1tsp turmeric powder
1dsp Madras curry powder
½ tsp salt
For the peanut sauce
2dsp sunflower oil
1 level dsp massaman curry paste
½dsp red curry paste
200ml coconut milk
2 star anise
1dsp tamarind juice
2dsp or 40g palm sugar
1dsp fish sauce
50g unsalted, roasted peanuts, crushed
To make the marinade:
- Mix (or place in a blender) the galangal, lemongrass, turmeric powder, curry powder, salt and sugar. Add the coconut milk, pour over the chicken and allow to marinate for at least one hour in the fridge.
- Meanwhile, soak the skewers in water to prevent them from burning on the grill.
- Put the chicken onto the skewers by gently threading the pointed end of the skewer lengthways through each piece of chicken and keep in the fridge until ready to cook.
To make the peanut sauce:
- Place a saucepan over a medium heat and add the oil, followed by the red curry paste and massaman curry paste and then turn down to a low heat to cook through and to prevent the paste from burning.
- Stir continuously for about1-2 minutes until there is a good aroma.
- Add the coconut milk, cinnamon stick, star anise, tamarind juice, palm sugar and fish sauce and continue to stir gently for further 3-5 minutes or until the palm sugar has dissolved.
- Remove the cinnamon and star anise.
- Taste and add the crushed peanuts.
- The sauce will thicken as it cools so stir in a little boiling water if needed
To cook the chicken:
Place the marinated chicken on a hot char-grill or under a hot grill, turning frequently for about 3-4 minutes or until cooked.
Serve the chicken skewers on a plate with a little peanut sauce on the side.
- Pork, beef or prawns all make a delicious substitute for the chicken in this dish.
- Turmeric can turn the chicken pinkish. Make sure the chicken is cooked but be careful not to overcook