Chicken Satay really doesn't have to be something reserved for take out or restaurant dinners. It's easy to make at home, and packed full of flavour, and destined to become a favourite dinner.
The chicken has to be marinated beforehand, but the skewers are entirely optional. The peanut sauce? Entirely unmissable.
The below recipe will serve 2-3 people.
Ingredients
Marinade
6 chicken thighs
1 cup coconut milk (you'll use one full 400ml can in total for this recipe, the rest of the can will be used for the peanut sauce)
Juice of 1 small lemon
Zest of 1 small lemon
25gr fresh ginger
1 tbsp sesame seed oil
1 tbsp soy sauce
1 small green chilli
5 garlic cloves
1/2 tspn fenugreek powder
1/2 tspn mild chilli powder
1 tspn turmeric powder
1 tspn milk curry powder
2 tspn red thai curry paste
Peanut Sauce
Scant 3/4 cup coconut milk (use the rest of the can opened for the marinade)
17gr ginger
3 cloves garlic
1 tbsp sesame seed oil
1 tbsp soy sauce
1 tsp red thai curry paste
1 tbsp honey
150gr smooth peanut butter
Method
1. Marinating the chicken. Cut the chicken thighs into cubes and place onto skewers. Portion around one chicken thigh per skewer. (Feel free to skip this step if serving thigh portions whole). Place in a container and set aside.
2. In a bowl, combine the coconut milk, lemon juice, and lemon zest. Grate the ginger, mince the garlic, and chop the green chilli finely. Add these to the coconut milk mixture along with the sesame seed oil, soy sauce, thai curry paste, and spices. Mix until combined and pour over the chicken thighs. Set aside for 2-3 hours, or overnight.
3. Making the peanut sauce. Place the coconut milk on a small saucepan over low heat. Grate the ginger and mince the garlic and add both to the coconut milk. Add in the sesame seed oil, soy sauce, thai curry paste, and honey. Allow to come to a gentle boil and take off the heat. Keep an eye on this as coconut milk has quite a low boiling point, and will otherwise start to curdle.
4. Once the coconut milk has been taken off the heat, add in the smooth peanut butter and mix until combined. Do not do this when the coconut milk is still on the heat, as the intense heat will cause the peanut butter to separate. If this happens either way, it is easily remedied by blending the peanut sauce.
5. Finishing off the dish. In a large frying pan, drizzle some sesame seed oil. Once hot, add the skewers, allowing each side to brown evenly until cooked through.
6. Serve the skewers hot with the peanut sauce, pak choi, and steamed rice.
Recreating this recipe? Tag me on instagram @juliawgr!
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