Thai Style Chicken Satay, Peanut Sauce

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SERVES 4 
PREP TIME: 30 MINS + MARINATING
COOK TIME: 20 MINS 

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Ingredients

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FOR THE CHICKEN

2-3 CHICKEN BREASTS, DICED INTO MEDIUM SIZED CUBES

2 TBSP RED CURRY PASTE

2 TSP CURRY POWDER

1 TSP TAMARIND

1-2 TSP FISH SAUCE

JUICE ½ LIME

¼ CUP COCONUT MILK

FOR THE PEANUT SAUCE

¾ CUP COCONUT MILK

2 TBSP RED CURRY PASTE

1 TBSP PEANUT BUTTER

2 TSP TAMARIND

2 TSP FISH SAUCE

JUICE 1 LIME

1 TSP SUGAR (PALM SUGAR, BROWN SUGAR ETC)

1-2 TBSP ROASTED & CHOPPED PEANUTS

TO SERVE

COOKED LONG GRAIN RICE, I PREPARED MINE IN SOME GINGER & TURMERIC BONE BROTH

SLICED CUCUMBER

SPRING ONION CURLS, OR SLICED SPRING ONION

TORN CORIANDER LEAVES

SLICED LIME CHEEKS

ROASTED PEANUTS, FOR GARNISH OVER SKEWERS

CHARRED ROTI BREADS, I USED KATOOMBA FOR A GREAT STORE BOUGHT OPTION

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Equipment

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MIXING BOWLS

MEDIUM FRY PAN

SKEWERS

MEDIUM SAUCEPAN

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Method

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1. PREPARE YOUR CHICKEN MARINADE IN A MEDIUM MIXING BOWL. DICE YOUR CHICKEN INTO MEDIUM SIZED CUBES BEFORE PLACING INTO THE MIXING BOWL AND TOSS TO COAT ALL OVER. SET ASIDE IN FRIDGE FOR MINIMUM 1 HOUR - LONGER OR EVEN OVERNIGHT IF YOU HAVE TIME

2. IN A SAUCEPAN OVER MEDIUM HEAT, PREPARE YOUR PEANUT SAUCE. START BY FIRST COOKING A TABLESPOON OR SO OF THE COCONUT MILK. THIS CAUSES THE MILK TO ‘CRACK’ LEAVING A RICH COCONUT OIL TO TOAST AND DEEPEN THE FLAVOUR OF THE CURRY PASTE. AFTER A MINUTE OR TWO, ADD YOUR CURRY PASTE, COOKING OFF FOR A COUPLE OF MINUTES. ADD THE REMAINDER OF THE COCONUT MILK AND STIR TO COMBINE. ADD YOUR PEANUT BUTTER, TAMARIND, FISH SAUCE, SUGAR AND LIME JUICE, BRINGING TO A GENTLE SIMMER. TURN HEAT TO LOW AND COVER WITH A LID. REDUCE TO A GLOSSY, VELVETY SAUCE OVER 10-15 MINUTES. STIR THROUGH YOUR ROASTED AND CRUSHED PEANUTS THEN SET ASIDE

3. REMOVE CHICKEN FROM THE FRIDGE AND SKEWER 5-6 PIECES PER SKEWER. IF USING BAMBOO, SOAK SKEWERS IN WATER FIRST SO THEY DON’T BURN

4. WASH AND BOIL YOUR RICE, COOKING WITH OPTIONAL AROMATS LIKE ONION, GARLIC, GINGER OR FLAVOURED BONE BROTH. FLUFF THEN SET ASIDE

5. PREPARE OTHER INGREDIENTS FOR SERVING. YOUR ROTI BREADS CAN BE COOKED FROM FROZEN, SO DO THOSE LAST

6. COOK YOUR SKEWERS ON THE GRILL OR IN A FRYPAN OVER MEDIUM TO HIGH HEAT. DRIZZLE SOME NEUTRAL OIL THEN COOK YOUR SKEWERS FOR 4-5 MINUTES EACH SIDE, DEPENDING ON THE THICKNESS OF THE CUBED PIECES. REMOVE FROM HEAT AND SET ASIDE

7. CHAR YOUR ROTI BREADS IN A DRY FRY PAN FOR 2 OR SO MINUTES EACH SIDE. SET ASIDE

8. TO SERVE, SPREAD SOME PEANUT SAUCE ON THE BASE OF A PLATE, TOP WITH THE SKEWERS. SCOOP YOUR RICE INTO A SMALL ROUND BOWL THEN TURN UPSIDE DOWN ON THE PLATE. BRUSH YOUR SKEWERS WITH SOME EXTRA PEANUT SAUCE THEN SPRINKLE CRUSHED PEANUTS OVER THE TOP. ARRANGE CUCUMBERS, TORN CORIANDER LEAVES, SPRING ONION, ROTI BREADS AND LIME ON THE PLATE. SPOON SOME EXTRA PEANUT SAUCE INTO A SMALL BOWL TO SERVE ALONGSIDE, THEN ENJOY!

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