Satay Chicken Skewers

It's no secret that one of my favourite cuisines is Thai. I love the wonderful flavours and spices used in authentic Thai dishes, but unfortunately it's not something I cook a lot of at home due to the fact that sometimes the sheer amount of ingredients and time that goes into making a yummy meal is a bit daunting. That, and I live in close proximity to about 5 good Thai restaurants. But truth be told, there's nothing more satisfying then cooking your own at home, the wonderful fragrance that wafts throughout the kitchen as you sauté the spices is mouth-watering!

This is actually the third satay recipe on my blog (I know, I have a satay addiction!). This recipe is done in traditional Thai style, with marinated chicken skewers and peanut dipping sauce. If you're looking for a quick stir fry recipe, I have one of those here. I also have another satay recipe that contains a fair few extra ingredients and coconut milk (and can go either way as skewers or a stir fry). I like this recipe because it's basic but more traditional then my other recipes.

You will need... (good for 2 main meals, or 4 appetiser sizes)

For the marinade:
1 lemongrass stalk (whites only, roughly diced) or 1 heaped Tbsp of lemongrass paste
2 garlic cloves
2 red chillies (deseeded)
2 tsp turmeric powder
3-4 coriander stalks
2 shallots, white part only, diced
1/2 tsp salt
1 tsp palm sugar

1. Combine all the ingredients together into a mortar and pestle or food processor. Process until a smooth paste forms.
2. Dice two chicken breasts and marinate in paste overnight.

For the satay sauce:
1 cup dry-roasted, unsalted peanuts
1 cup water
2 Tbsp peanut butter
3 Tbsp kecap manis
2 garlic cloves
2 red chillies, deseeded
1 tsp palm sugar
1 Tbsp tamarind paste
1 tsp fresh ginger
2 Tbsp peanut oil

1. Process the roasted peanuts in a food processor until coarsely chopped.
2. Make a paste out of the garlic, chillies, tamarind paste and ginger. Place in a saucepan with peanut oil and cook on low until fragrant. Add the peanuts, water, peanut butter, kecap manis and sugar.
3. Bring to a simmer and cook on low for 5 minutes or until thick and creamy. Add more water if necessary (mix will continue to thicken as it stands).

To finish...
1. Soak bamboo skewers in cold water for a few hours, remove from the water. Thread chicken onto soaked skewers, then place on a plate. Barbecue or grill on high until browned and chicken is cooked through.
2. Serve with hot satay sauce either drizzled on top or on the side.

I served my chicken with a Chinese cabbage noodle salad and some fresh sliced cucumber and coriander.


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