Recipe Of The Month

Posted on: June 27 2017
recipe, Recipes, recipe of the month What We're Up To, Recipes

Satay Gai [C]

Thai Chicken Satay with Peanut Sauce

Serves 4 as a starter

 

Ingredients

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

1dsp sugar

 

For the peanut sauce

2dsp sunflower oil

1 level dsp massaman curry paste

½dsp red curry paste

200ml coconut milk

1cinnamon stick

2 star anise

1dsp tamarind juice

2dsp or 40g palm sugar

1dsp fish sauce

50g unsalted, roasted peanuts, crushed

 

Cooking method

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.

 

To serve

Serve the chicken skewers on a plate with a little peanut sauce on the side.

 

Tips

  • 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

 

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