Thai Satay with Peanut Sauce

Although I have listed this is Thai it could just as easily be Indonesian or Singaporean. You can substitute pork for the chicken or do a combination as you wish

Keith Vigon @cook_4574654

United Kingdom

Although I have listed this is Thai it could just as easily be Indonesian or Singaporean. You can substitute pork for the chicken or do a combination as you wish

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Ingredients

160 mins

4 servings

Halfsmall onion finely chopped
2 clovesgarlic crushed
2 tablespoonslemon juice
1 tablespoonsoy sauce
1 teaspoonground coriander
1/2 teaspoonground human
1 teaspoonground turmeric
2 tablespoonsvegetable oil
450 gchicken leg - boned
For the Sauce
50 gcreamed coconut chopped
4 tablespoonscrunchy peanut butter
1 tablespoonlemon juice
1/2 teaspoonground Cunin
1/2 teaspoonground coriander
1 teaspoonsoft brown sugar
1 tablespoonsoy sauce
1fresh red chilli seeded and finely chopped (or to taste)
1 tablespoonchopped fresh coriander both leaves and stems
For the Salad
1 halfsmall cucumber peeled and diced
1 tablespoonwhite wine vinegar
1 tablespoonchopped fresh coriander
to tastesalt and pepper

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Steps

160 mins

1

Put 8 wooden skewers in water and soak for about 30 minutes, doing this will prevent them charring during grilling
2

Place the onion, garlic, lemon juice, soy sauce, ground spices and oil into a food processor and pulse until smooth, or you can mix in a bowl
3

Cut the chicken into thin strips and place in a bowl, spoon the marinade over and mix well. Cover and chill for at least 2 hours
4

Preheat your grilled to its highest setting
5

Thread to 3 pieces of chicken on to each skewer and grill on a rack for 2 to 3 minutes each side basting once with the marinade
6

In the meantime make the sauce.
7

Dissolved the cream coconut in 150 mL boiling water
8

Put the remaining ingredients into a pan and stir in the coconut liquid. Bring to the boil, stirring well and simmer gently for 5 minutes until thick
9

Make the salad by mixing together the ingredients then arrange the Saturday sticks on a platter and garnish with coriander sprigs
10

Served with bowls of sauce salad and rice