Thai recipes :
Chicken Satay Recipe
Serves 4
Makes : 40 sticks
Preparation time : 30 mins
Cooking Time : 40 mins
Chicken Satay Ingredients
- 5 garlic cloves, roughly chopped
- 4 coriander roots and stalks, roughly chopped
- 3 shallots, roughly chopped 2.5 piece of fresh root ginger, peeled and thinly sliced
- 1 tablespoon ground coriander
- 1 tablespoon ground cumin
- 1 tablespoon ground turmeric
- 1 tablespoon curry powder 400ml can coconut milk
- 1 1/2 tablespoons fish sauce
- 50 gram coconut, palm or brown suger or 4 tablespoons clear honey
- 4 tablespoons sunflower oil
- 1 1/2 teaspoons sea salt
Chicken Satay Directions
1. Cut the chicken into slices and put them in a bowl.
2. Use a pestle and mortar or a small blender to pound or blend the garlic, coriander roots, shallots and ginger to a paste. Mix with the chicken, along with rest of the marinade ingredients. Cover and leave to marinate in the refrigerator for a minimum of 4 hours, but preferably overnight.
3. Thread the chicken pieces on to bamboo skewers that have been soaked in water for 30 minutes, leaving some space at either end. Place them under a hot grill for about 4-5 minutes on each side or until the chicken is cooked through and very slightly charred. Turn frequently, brushing the marinade over th meat during cooking
4. Serve hot or warm with chopped raw onion and chunks of cucumber and a peanut sauce.
Directions For homemade peanut sauce
1. heat 1 1/2 tablespoons of oil in a saucepan and stir-fry 1 tablespoon red or massaman curry paste for 4 minutes or until fragrant.
2. Add 200 ml coconut milk, 200ml vegetable stock, 1 1/2 oz sugar, 1 1/2 tablespoons light soy sauce, 3 tablespoons tamarind puree or 1 tablespoon lime juice, 150 gram roughly chopped roasted peanuts and 15 gram dried breadcrumbs and stir together.
3. Taste and adjust he seasoning, using a little more sugar, light soy sauce, tamarind puree or lime juice if necessary. If the sauce is too thick before serving, add a little milk.
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