A perennial favourite, this delicious dish - tender, lightly charred curry flavoured chicken skewers served with a thick and unctuous spicy peanut sauce flavoured with red curry paste, coconut and lime leaves - puts everybody in a good mood in this house! Serves 4 - 6
Collect together your equipment (see Recipe Notes below) and ingredients.
Start by preparing the marinade and the chicken: thinly slice the chicken and place in a mixing bowl with all the marinade ingredients.
Mix thoroughly, cover, and leave to marinate for a minimum of one hour or up to 24 hours in the fridge.
A minimum of half an hour before you want to thread the chicken onto the wooden skewers, soak the sticks in water. This important step helps prevent the skewers from burning when you are cooking the meat. Thread the meat onto the skewers
To cook – either cook on the barbecue or, if cooking in the house, I find the easiest way is using my pancake pan or a pan with a very low lip, so the meat sits on the base of pan and is not held up by the edges of the pan.
Make the Peanut Sauce: heat the coconut oil in a pan and add the curry paste. Cook for 1 minute until aromatic.
Add the coconut milk and bring to a gentle simmer.
Add the peanut butter, fish sauce, palm sugar, kaffir lime leaves, tamarind paste and kecap manis and stir well to mix. Gently simmer for 10 minutes. Allow to cool.
Serve at room temperature with the chicken satay or store in the fridge in a jar or bowl sealed with a lid. It will keep for up to 3 weeks in the fridge, but bring it to room temperature before serving.
To serve: serve the Satay Chicken hot from the pan with a squeeze of lime and the Peanut Sauce. Delicious with rice, cucumber, sweet chilli sauce. Also delicious alongside a Gado Gado salad.
Equipment:
TOP TIP BAMBOO SKEWERS
If you barbecue a lot using wooden skewers, soak a whole batch in advance and then freeze. You can use them directly from the freezer, so no need to worry about remembering to soak them 30 minutes beforehand