Thai-style chicken satay
Longing for a holiday in Thailand?
Well, while waiting, you can enjoy Thai-style street food right at home.
These grilled chicken skewers, known as satay gai in Thai, are easy to make.
Sure, it's nice if you have a charcoal grill, but do you really want to go through all that trouble when grilling is much easier with an oven?
You can use fine sugar if you can't get hold of palm sugar - but halve the quantity.
Basting the satay with coconut milk gives the meat that extra tropical flavour.
Don't leave the satay to grill unattended. The sugar content in the marinade can cause the meat to burn easily.
It's worth your while to make the peanut dipping sauce. The tangy hint of lime adds a nice punch to the dish.
- 500g chicken fillet
- 3 tbsp coconut milk
- 10 bamboo skewers (soak for around 30 minutes before use)
- 2 garlic cloves, finely chopped
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp ground turmeric
- ½ tsp ground black pepper
- 1 tbsp fish sauce
- ½ tsp salt
- 2 tbsp palm sugar
- 1 tbsp lime juice
- 1 tbsp cooking oil
- 150g peanuts, finely ground
- 500ml coconut milk
- 100g Thai red curry paste
- 2 lemongrass stalks (use only 7cm of the root part, bruised)
- 3 tbsp palm sugar
- 3 tbsp lime juice
- 1 tsp fish sauce
1. Slice the chicken fillets into bite-sized pieces. Place in a bowl.
2. Add the marinade ingredients. Mix well. Leave to marinate at least two hours or overnight. (A)
3. Thread the meat onto the skewers. (B)
4. Place on an oven rack and baste with coconut milk.
5. Grill in oven on medium-high heat until browned. Remove from oven, turn the skewers over and baste with coconut milk.
6. Continue to grill until browned.
7. In a saucepan, place the coconut milk and lemongrass stalks. Bring the coconut milk to a simmering boil.
8. Stir in the Thai red curry paste.
9. Add the ground peanuts.
10. Add the palm sugar and stir until dissolved. Add the lime juice and season with fish sauce. (C)