Chicken Satay with Peanut Sauce

Ingredients

Protein

• 1kg (2lb 2oz) skinless chicken breast or thigh fillets, cut into bite-size pieces

Marinade

• 1 tbsp cumin seeds
• 1 tbsp coriander seeds
• ½ tsp ground white pepper
• 2 tsp ground turmeric
• 4 lime leaves, stalks removed and leaves finely chopped
• 1 tbsp thinly sliced lemongrass
• 1 generous tbsp chopped galangal
• 200ml (generous ¾ cup) coconut milk
• A pinch of ground cinnamon
• 2 tsp palm sugar (or white sugar)
• 1 tbsp white wine (or rice vinegar)
• 1 tsp salt

Peanut sauce

• 1 tbsp rapeseed (canola) oil
• 2 tbsp Thai Red Curry Paste
• 400ml (1 ¾ cups) thick coconut milk
• 200ml (generous ¾ cup) smooth or chunky peanut butter
• 2 tbsp Thai fish sauce* (or more to taste)
• 1 tbsp sugar (or more to taste)
• 1 lime (juice)
• 2 tbsp tamarind water (or use more lime juice)

Method

Stage 1 - Make marinade

1. Toast the cumin and coriander seeds over a medium heat in a dry frying pan until warm to the touch and fragrant but not yet smoking.
2. Transfer to a pestle and mortar and grind to a smooth powder.
3. Add the ground white pepper and turmeric.
4. Add the lime leaves, lemongrass and galangal to the mortar and pound with the spices into a fine paste.
5. Add the coconut milk, cinnamon, sugar, vinegar and salt and stir well to combine.
6. Put the chicken into a bowl and pour the marinade over it.
7. Work the marinade into the meat with one of your hands so it is very well coated.
8. Set aside; for best results, marinate overnight.

Stage 2 - Make peanut sauce

1. Heat the oil in a large pan over a medium heat and add the red curry paste.
2. Stir it around in the oil for about 30 seconds.
3. Add the coconut milk followed by the peanut butter and stir to combine until the peanut butter melts into the coconut milk.
4. Stir in the fish sauce and sugar and check for seasoning, adding more if needed.
5. Finish the sauce by adding the lime juice and tamarind water.
6. It will thicken as it cools; to thin it out again, just heat it up.

Stage 3 - Cook chicken

1. Soak wooden skewers in water for about 30 minutes.
2. Skewer the meat onto each skewer.
3. Cook on the barbecue or griddle pan over medium-high heat, turning until cooked through (about 10 minutes).

Stage 4 - Serve

1. Serve with warmed peanut sauce.