Chicken satay with peanut sauce

recipe

Chicken satay with peanut sauce

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Although this dish is a little labour-intensive, it is worth the time. It's perfect for kids, and if the weather is fine you can cook the satay on the barbecue. The peanut sauce can be made ahead of time and then reheated gently

Ingredients

2 garlic cloves, finely chopped
1 tablespoon chilli oil
4 tablespoons vegetable oil
2 teaspoons toasted sesame oil
2 tablespoons sweet soy sauce
Maldon salt
freshly ground black pepper
2 large chicken breast fillets,
cut into 1 cm cubes
Peanut sauce
2 large fresh red chillies, deseeded and chopped
3 garlic cloves, crushed
1 teaspoon dried shrimp paste
2 tablespoons groundnut oil
2 kaffir lime leaves, torn
400ml coconut milk
250g peanut butter, freshly ground
(without added, oil, salt and sugar)
1 tablespoon palm sugar
juice of 2 limes or 1 lemon, plus wedges to serve

Serves: 6

Directions

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In a large bowl, combine the garlic, oils, soy sauce and some salt and pepper.
Stir well to integrate all of the ingredients. Add the chicken, mixing well into the marinade. Cover and refrigerate for at least hours.
For the sauce, pound the chillies and garlic with the shrimp paste in a mortar.
Heat the groundnut oil in a heavy-based saucepan and fry the chilli mixture over a low heat for a few minutes. Mix in the lime leaves, then add the coconut milk. Stir well and bring to a simmer.
Remove from the heat and mix in the peanut butter and palm sugar until well combined. Return the pan to the heat and simmer the sauce until it has a creamy consistency. Stir in the lime or lemon juice and add salt to taste. If necessary add warm water to thin the sauce.
Set aside and keep warm.
Preheat the barbecue or grill. Thread the chicken pieces on to wooden satay skewers that have been soaked in water. Barbecue or grill the skewers for about minutes or until the chicken is cooked, regularly turning and basting the chicken with the marinade.
Serve with the warm peanut sauce for dipping, a lime or lemon wedge and some steamed Thai fragrant rice.