Chicken satay with peanut sauce

Chicken satay is marinated chicken breast with Thai herbs, spices, and coconut milk. When grilled it gives off the aroma of herbs and spices. The tender chicken has a yellow color and is eaten with rich peanut sauce with it’s mellow flavors and a cucumber salad to add freshness

Ingredients

Marinade

500 g chicken breast
1 ½ tbsp roasted coriander
1 tsp chopped galangal
1 ½ tbsp sliced lemongrass
½ tbsp cumin powder
1 tsp turmeric powder
1 tsp curry powder
1 ½ tbsp sugar
1 tbsp sea salt
½ tsp ground pepper
120 ml coconut milk
Peanut sauce
300 ml coconut milk
20 g Massaman curry
20 g Thai red curry
80 g palm sugar
4 tbsp tamarind concentrate
½ tsp sea salt
200 g pounded roasted peanuts
Cucumber salad
120 ml vinegar
80 ml water
60 g sugar
1 tsp sea salt
120 g sliced cucumber
20 g sliced red spur chili
20 g sliced shallots
Grill and Oven
60 ml coconut milk
60 ml milk
wooden skewers

Prepare

Wooden skewers soaked in water at least 20 minutes

PREP TIME : 1 hr

COOKING TIME : 1 hr

YIELD : 2 people

directions

Roast the coriander seeds over medium heat until it begins to smell good.
Roast the peanuts until it’s cooked well and turns a light-yellow color, then let it cool.
Chop the galangal and slice the lemon grass.
With the mortar add the roasted Coriander, chopped galangal, and sliced lemongrass and pound it thoroughly.
Cut the chicken breast into bite sized pieces.
Scoop the mixture out of the mortar into a bowl of bite sized pieces of chicken breast, and add cumin powder, turmeric powder, curry powder, sugar, sea salt, ground pepper and coconut milk then mix all the ingredients together until its mixed well. Then cover the mixing bowl with plastic wrap and refrigerate at least for 1 hour.
While the chicken is marinating pound the peanuts thoroughly then use a pot over medium heat and add coconut milk, Massaman curry paste, Thai red curry paste, palm sugar, tamarind juice, and sea salt cook and stir until everything is combined well and cooked now add the pounded peanuts and stir until all the ingredients are mixed well.
Slice the cucumbers, red spur chili and shallots into small pieces
add vinegar, water, sugar and sea salt in a pot and cook over medium heat stir until the sugar dissolves. And let cool once the sugar dissolves. Then mix with the sliced cucumber, red spur chili and shallots.
Remove the chicken from the fridge and insert the skewers and leave one left for the catch meal.
Mix coconut milk and milk together
Grill the chicken over medium heat while the chicken is grilling brush with the coconut milk and milk and cook on each side until thoroughly cooked.
Serve the chicken with the peanut sauce and cucumber salad on the side

For the oven

Remove the chicken from the fridge and preheat the oven to 400 degrees, place a lightly oiled wire baking rack over a foil lined baking and set it aside.
Insert the soaked skewers through the chicken and brush with coconut milk and milk then place on a wire rack
Bake the chicken for 12-15 minutes or until thoroughly cooked.

Chicken Satay With Peanut Sauce

Chicken satay is marinated chicken breast with Thai herbs, spices, and coconut milk. When grilled it gives off the aroma of herbs and spices. The tender chicken has a yellow color and is eaten with rich peanut sauce with it’s mellow flavors and a cucumber salad to add freshness

Ingredients

Marinade

500 g chicken breast

1 ½ tbsp roasted coriander

1 tsp chopped galangal

1 ½ tbsp sliced lemongrass

½ tbsp cumin powder

1 tsp turmeric powder

1 tsp curry powder

1 ½ tbsp sugar

1 tbsp sea salt

½ tsp ground pepper

120 ml coconut milk

Peanut sauce

300 ml coconut milk

20 g Massaman curry

20 g Thai red curry

80 g palm sugar

4 tbsp tamarind concentrate

½ tsp sea salt

200 g pounded roasted peanuts

Cucumber salad

120 ml vinegar

80 ml water

60 g sugar

1 tsp sea salt

120 g sliced cucumber

20 g sliced red spur chili

20 g sliced shallots

Grill and Oven

60 ml coconut milk

60 ml milk

wooden skewers

Prepare

Wooden skewers soaked in water at least 20 minutes

PREP TIME : 1 hr

COOKING TIME : 1 hr

YIELD : 2 people

directions

Roast the coriander seeds over medium heat until it begins to smell good.

Roast the peanuts until it’s cooked well and turns a light-yellow color, then let it cool.

Chop the galangal and slice the lemon grass.

With the mortar add the roasted Coriander, chopped galangal, and sliced lemongrass and pound it thoroughly.

Cut the chicken breast into bite sized pieces.

Slice the cucumbers, red spur chili and shallots into small pieces

add vinegar, water, sugar and sea salt in a pot and cook over medium heat stir until the sugar dissolves. And let cool once the sugar dissolves. Then mix with the sliced cucumber, red spur chili and shallots.

Remove the chicken from the fridge and insert the skewers and leave one left for the catch meal.

Mix coconut milk and milk together

Grill the chicken over medium heat while the chicken is grilling brush with the coconut milk and milk and cook on each side until thoroughly cooked.

Serve the chicken with the peanut sauce and cucumber salad on the side

For the oven

Remove the chicken from the fridge and preheat the oven to 400 degrees, place a lightly oiled wire baking rack over a foil lined baking and set it aside.

Insert the soaked skewers through the chicken and brush with coconut milk and milk then place on a wire rack

Bake the chicken for 12-15 minutes or until thoroughly cooked.