Thai Chicken Satay
This recipe might look a little more involved than many of my recipes but it is so worth it! You can make the best chicken satay you have ever eaten in your life. Not only that but we are making a large batch of it and this freezes easily. You are not going to get satay of this quality in a restaurant and there are reasons for that, if you want to learn more then go back to the top of the page and read the introduction.This is a two-part recipe. We are making the marinade for the chicken as well as the satay sauce. It’s worth taking a look at the pictures above to give you an idea of how this recipe works.
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 400 mL can of Coconut Milk.
- 170 g can of Evaporated Milk.
- 10 cloves of Garlic.
- 2 sticks of Lemongrass.
- 30 g bunch of Coriander.
- 20 g of Sugar.
- 5 g or 1 tsp of ground Coriander.
- 5 g or 1 tsp ground Cumin.
- 5 g or 1 tsp Mild Curry Powder.
- 5 g or 1 tsp Turmeric Powder.
- 10 g or 2 tsp Salt.
- Sunflower oil 30 g/1 oz/1.5 tbs.
- 1 pouch My Thai Curry Yellow Curry Paste
- 1 pouch My Thai Curry Panang Curry Paste
Instructions
- 1
Finely chop the lemongrass and garlic or whizz in a mini food processor. Add the mixture and the rest of the marinade ingredients to a blender with just enough coconut milk to enable it to blend smoothly at first, then add the rest of the coconut milk. Slice chicken into sections of approximately 1 inch or 2.5 cm. Refer to the pictures above to see how to do this correctly. Marinade the chicken in the sauce for at least a couple of hours or overnight in the fridge. Soak the bamboo skewers in water to prevent burning.
- 2
Chop or grind peanuts, a mini food processor is ideal for this. Don’t over process as we are not looking for peanut powder! Put 100ml of sunflower or vegetable oil, half a can of Coconut milk, the Yellow paste and Panang paste into a saucepan and bring just to the boil on a low to medium heat, simmer gently for 5 minutes. You can now add the rest of the coconut milk, unless you feel the sauce is quite watery. I don’t want to be vague here but the thickness of the coconut milk depends on the brand.
- 3
Add the chopped peanuts and over a low heat, keep stirring until you see red oil floating to the top. Keep a constant watch on it so it does not burn. If you are using the quantities as above then you will need to add around 200 ml of water to bring the sauce to the right consistency. The brand and thickness of the coconut milk also plays a part here. The sauce needs to be somewhere between thick and thin Add the juice from the squeezed limes and stir. Satay sauce should a little sweet so check the taste and add the sugar if needed as sweetness of coconut milk also varies.
- 4
Thread the marinated chicken onto the skewers and you’re good to go!
- 5
The satay can be barbecued, grilled or cooked on a griddle pan so cooking time will depend on the method you use. It’s best when it looks a little char-grilled and make sure it is cooked through with no pinkness.