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If you only want to try one satay today, then try this one. The meat is marinated and then served with a homemade peanut sauce, which is perfect for finger food at parties and for making with children.
You can grill it on a BBQ, cook it in the oven, or even fry it in a saucepan with a herby butter. You could also substitute the chicken for strips of lean beef, as long as you don’t use stewing beef. Serve with fragrant jasmine rice or on skewers with a bit of side salad. You could also serve with stir-fried Thai vegetables, just add a little of the peanut sauce in when cooking.
Ingredients:
Around 8-16 skinless chicken thighs. Thigh meat is the tastiest and most flavoursome chicken meat.
SATAY MARINADE INGREDIENTS:
50g very finely chopped lemongrass
One small chopped onion
2 fat cloves of garlic
1 thumb sized piece of very finely chopped ginger
¼ thumb sized piece of very finely chopped turmeric, or ½ tsp. of dried turmeric
1 tbsp. lime juice
1 tbsp. ground coriander
2 tsp. cumin
3 tbsp. soy sauce
4 tbsp. fish sauce
5 tbsp. brown sugar
(JUST REMEMBER 1, 2, 3, 4, 5, WHEN WORKING OUT INGREDIENTS)
PEANUT SAUCE:
250g roasted peanuts
50ml water
2 fat cloves of garlic
Dash of soy sauce
Dash of sesame oil
2 tbsp. brown sugar
2 tbsp. fish sauce
½ tbsp. lime juice
½ tsp. chilli sauce
50ml coconut milk
Method of Preparation:
- Soak skewers in water and cut up chicken into bite sized chunks.
- Process all the ingredients in a food processor.
- Marinade for up to 24 hours
- When cooking, slide onto the skewer.
- Start cooking, turning every 5 minutes. Your meat, depending on thickness will be cooked in 10-20minutes.
- The easiest way to prepare this dish is to measure everything out beforehand.
- For the peanut sauce, blend everything together in a food processor.
- You can serve it warm or at room temperature.
A nice way to serve this dish is also by putting some of the peanut sauce through some warm egg noodles, then slide the chicken from the skewers and serve on top of the noodles.
You can keep both the marinade and the sauce in the fridge for around 2 weeks.
You could also use the marinade as a sauce base for a Thai-style chicken stew.
