Chicken satay with peanut sauce
Malaysian street food: turmeric and lemongrass chicken skewers grilled until charred and dipped in a sweet, spicy peanut sauce.
- 45 min30 prep · 15 cook
- MediumDifficulty
- 560 kcalper serving
Ingredients
- Boneless chicken thighs, in strips700 g
- Shallots2
- garlic2 cloves
- Lemongrass stalk, chopped1
- Ground turmeric1 tsp
- Ground coriander2 tsp
- Ground cumin1 tsp
- Brown sugar2 tbsp
- Soy sauce1 tbsp
- Vegetable oil2 tbsp
- Roasted unsalted peanuts150 g
- Coconut milk200 ml
- Chilli paste1 tbsp
- Tamarind paste1 tbsp
- Saltto taste
- Cucumber and red onion, to serveto taste
Missing something? Ingredients with × can be left out.
Steps
- 1
Blend the shallots, garlic and lemongrass, then mix with the turmeric, coriander, cumin, half the sugar, the soy sauce, oil and salt.
- 2
Coat the chicken in the paste and marinate in the fridge. Soak wooden skewers in water.
- 3
For the sauce, grind the peanuts coarsely and simmer with the coconut milk, chilli paste, tamarind, the rest of the sugar and a pinch of salt until thick.
- 4
Thread the chicken onto the skewers in a zigzag.
- 5
Grill or barbecue over high heat, turning, until charred at the edges and cooked through.
- 6
Serve with the peanut sauce and chunks of cucumber and red onion.
Tips and questions
- Can I use chicken breast?
- Yes, but thighs stay juicier on a hot grill. If you use breast, cut it a little thicker and cook it for less time.
- How long does the peanut sauce keep?
- Up to 5 days in the fridge. It thickens when cold, so loosen it with a little warm water.
Enjoy your meal!
You made it. Serve it while it is hot, or pick your next recipe.
Your screen stays on while you cook.
