沙嗲雞串Chicken Satay with Peanut Sauce

Prep 30 min·Cook 20 min·Rest 2 h

1. 1You're here
   Step 1.

   Cut the chicken into strips about 2 cm wide. Mix all the marinade ingredients, add the chicken and marinate in the fridge for 2 hours (or overnight).

   600 g Boneless skinless chicken thighs, in long strips100 ml Coconut milk1 stalk Lemongrass, very finely chopped2 cloves Garlic, grated1 tsp Ground turmeric1 tsp Mild curry powder1 tsp Ground coriander½ tsp Ground cumin1 tbsp Palm sugar (or brown sugar)1 tbsp Fish sauce1 tbsp Cooking oil

   Knife workMarinate
2. 2
   Step 2.

   Soak 16 bamboo skewers in water for 30 minutes so they don't burn.

   30 min
3. 3
   Step 3.

   For the relish, warm the vinegar, sugar, salt and 3 tbsp water until dissolved, cool, then pour over the cucumber, shallot and chilli.

   3 tbsp White vinegar2 tbsp Sugar½ tsp Salt½ Cucumber, quartered and thinly sliced1 Shallot, thinly sliced1 Red chilli, sliced

4. 4
   Step 4.

   For the peanut sauce, fry the curry paste in 2 tbsp of the coconut milk for 1 minute, then add the rest of the coconut milk, peanut butter, sugar, tamarind, fish sauce and water.

   1 tbsp Red curry paste (store-bought)optional: 1 tbsp Thai Red Curry Paste200 ml Coconut milk4 tbsp Crunchy peanut butter (no added sugar)1½ tbsp Palm sugar (or brown sugar)1 tbsp Tamarind paste (or lime juice)1 tsp Fish sauce4 tbsp Water

5. 5
   Step 5.

   Simmer, stirring, for 5 minutes until thick enough to coat a spoon. Taste for sweet, salty and sour.

   200 ml Coconut milk4 tbsp Crunchy peanut butter (no added sugar)

   5 minSauce making / reducing
6. 6
   Step 6.

   Thread the chicken onto the skewers in a zigzag, pushing the pieces close together.

   600 g Boneless skinless chicken thighs, in long strips

7. 7
   Step 7.

   Grill over a hot barbecue or griddle for 3–4 minutes each side, brushing with the leftover marinade, until charred and cooked through (75°C).

   600 g Boneless skinless chicken thighs, in long strips

   8 minRoast
8. 8
   Step 8.

   Serve hot with the peanut sauce and cucumber relish.

   600 g Boneless skinless chicken thighs, in long strips4 tbsp Crunchy peanut butter (no added sugar)½ Cucumber, quartered and thinly sliced