Satay is a dish from South East Asia which consists of meat marinated (ideally overnight) in coconut milk and spices then threaded on skewers, grilled and served with a succulent sauce. Here we have a recipe for chicken satay served with a spicy peanut sauce dipping sauce. Turmeric is one of the key spices used in this recipe ingredient as it gives the dish its characteristic yellow color. I found this recipe in one of my cookbooks: Fresh Thai an excellent cookbook by Oi Cheepchaiissara, and the peanut sauce was inspired by a few recipes I found online that I altered to the recipe below. This dish pairs well with Thai beer or white wine.
Chicken Satay with Spicy Peanut Sauce
- 2 pounds of boneless, skinless chicken breasts
- 2 shallots, roughly chopped
- 3 garlic cloves, roughly chopped
- 4 cilantro roots, finely chopped (I used cilantro leaves/stems)
- 1 inch fresh ginger root, peeled and sliced
- 1 tablespoon ground coriander
- 1 tablespoon ground cumin
- 1 tablespoon ground tumeric
- 1 teaspoon curry powder
- 1 1/2 tablespoon light soy sauce
- 2 tablespoons sunflower oil
- 3/4 cup canned unsweetened coconut milk, well stirred
- 2/3 cup chicken stock or water
- 1 tablespoon palm or coconut sugar
- Presoak 10 bamboo skewers in a long shallow dish for about an hour to prevent burning while cooking
- Cut chicken into 1 1/2 x 4 inches long and 1/4 inch thick and place in a bowl
- Make the Marinade: Use a mortar and pestle or food processor to blend the shallots, garlic, cilantro and ginger into a paste. Add the mixture and and the remaining marinade ingredients to the chicken. Mix thoroughly with a spoon or your fingers. Cover with plastic wrap and refrigerate for at least 5 hours or overnight, turning the chicken occasionally.
- Skewer the Chicken: Thread a piece or two of the marinated chicken onto each presoaked bamboo skewer as if you were sewing a piece of material
- Preheat the grill (or broiler) to high heat and cook the satay sticks for 5 – 7 minutes on each side or until they are cooked through and slightly charred. Turn frequently and brush the marinade sauce over the meat during cooking.
- 1/2 cup of smooth peanut butter
- 1/8 cup low-sodium soy sauce
- 2 teaspoons sambal red chili paste
- 1/4 cup of coconut milk, unsweetened
- 1 1/2 tablespoons of brown sugar
- 1 lime, juiced
- 1/8 – 1/4 cup of hot water
- 1/4 cup of peanuts, chopped
- Using a food processor or blender, combine the peanut butter, soy sauce, red chili paste, brown sugar, lime juice and coconut milk–pure to combine all ingredients.
- Pour the hot water slowly into the blender or processor, starting with 1/4 cup and adding more to thin-out the sauce as needed.
- Pour the peanut sauce into a small serving bowl, reserving some on the side to drizzle over the chicken
- Garnish with some of the peanuts
Plating the Dish
- Place the cup of peanut sauce on a large serving dish
- Add the skewered chicken to the plate and drizzle with some of the peanut sauce over the chicken and garnish with a sprinkling of chopped peanuts
- Serve immediately