chicken satay with chunky peanut sauce Recipe
There are many variations for satay but this is my favourite as it's as close to the satays we ate in Burma. You can use either chicken or pork and feel free to adjust to your own taste.
Summary
Preparation Time15 MinCooking Time45 Min
Ready In1 Hr 0 MinHealth IndexAverage
Ingredients
700g chicken pieces, thigh meat is best
1 lemon grass stalk, white part only
1 cm fresh ginger
1 garlic clove
½ teaspoon ground cumin
½ teaspoon ground turmeric
½ teaspoon paprika
2 tablespoons rice wine
1 tablespoon dark soy sauce
1 tablespoon light soy sauce
2 tablespoons coconut cream
pinch of salt
for the sauce
10 shallots
5 dried red chillies, soaked in hot water
2 garlic cloves
1cm fresh ginger
1cm galangla root
1 lemon grass stalk, white part only
3 tablespoons peanut oil
300g raw peanuts, roasted and remove skins
2 tablespoons palm sugar or brown sugar
100ml coconut milk
Directions
Soak the skewers in cold water for 30 minutes before using to stop them scorching.
Start with the marinade. Using a pestle and mortar, pound the lemon grass, ginger and garlic until a smooth paste. Add the ground turmeric, cumin, paprika and salt. Mix in the remaining ingredients until a runny marinade. Pop the chicken pieces, cover and leave in the fridge for at least 1 hour or preferably over night.
To make the sauce, first roast the peanuts under a moderate grill. Keep a close eye as they can quickly burn. When the peanuts are golden all over, remove from the heat and leave to cool. Once cooled, grind them into a coarse paste. I prefer my sauce quite chunky.
Next pound the shallots, dried chillies, garlic, ginger, galangla and lemon grass in a pestle and mortar. Heat the oil in a saucepan and cook the paste for 10-15 minutes. Stir frequently to avoid burning. Add the peanut and coconut milk, and simmer gently for 20 minutes. Finally add the sugar and season with salt until there is a good balance of sweet and salty. The sauce can be made well in advance and reheated when needed.
For the satay, thread the chicken pieces onto the skewers and put under a hot grill or on a barbecue, turning occasionally until cooked through. Make sure the meat gets slightly charred for that lovely flavour.
Start with the marinade. Using a pestle and mortar, pound the lemon grass, ginger and garlic until a smooth paste. Add the ground turmeric, cumin, paprika and salt. Mix in the remaining ingredients until a runny marinade. Pop the chicken pieces, cover and leave in the fridge for at least 1 hour or preferably over night.
To make the sauce, first roast the peanuts under a moderate grill. Keep a close eye as they can quickly burn. When the peanuts are golden all over, remove from the heat and leave to cool. Once cooled, grind them into a coarse paste. I prefer my sauce quite chunky.
Next pound the shallots, dried chillies, garlic, ginger, galangla and lemon grass in a pestle and mortar. Heat the oil in a saucepan and cook the paste for 10-15 minutes. Stir frequently to avoid burning. Add the peanut and coconut milk, and simmer gently for 20 minutes. Finally add the sugar and season with salt until there is a good balance of sweet and salty. The sauce can be made well in advance and reheated when needed.
For the satay, thread the chicken pieces onto the skewers and put under a hot grill or on a barbecue, turning occasionally until cooked through. Make sure the meat gets slightly charred for that lovely flavour.
Comments
Comments: 2 |
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Anonymous says :
thank you for being so generous with your recipe. will try it pretty soon. cheers!!
Posted on: 13 November 2009 - 11:46am
shantihhh says :
This is WONDERFUL! And yes NO peanut butter with all it's additives that distort the texture and flavour of traditional peanut sauce made with real peanuts chopped up! The only short cut I ever take is to use home made nam phrik pao in place of the chiles and date palm sugar as it is mnmade with the chiles and roasted peanuts. YUM!
Thank you for sharing this wonderful authentic taste recipe!
Shanti/Mary-Anne
Posted on: 3 December 2008 - 9:52pm
