Thai Chicken Satay with Peanut Sauce

Ingredients

• 700g boneless, skinless chicken thighs, cut into 2cm-wide strips
• 20 bamboo skewers, soaked in water for 30 minutes
• 2 stalks lemongrass, white part only, finely minced
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1 tsp ground turmeric
• 1 tsp ground coriander
• 1 tsp ground cumin
• 1 tbsp fish sauce
• 1 tbsp palm sugar or brown sugar
• 120ml full-fat coconut milk
• 1 tbsp vegetable oil
• 160g smooth natural peanut butter
• 240ml full-fat coconut milk (for peanut sauce)
• 2 tbsp red curry paste
• 2 tbsp fish sauce
• 2 tbsp palm sugar or brown sugar
• 1 tbsp tamarind paste
• 1 tbsp fresh lime juice
• 60ml water
• 1 tbsp vegetable oil (for peanut sauce)
• Fresh cucumber slices, to serve
• Red onion wedges, to serve
• Fresh cilantro leaves, to garnish

Instructions

1. In a large bowl, combine the minced lemongrass, garlic, grated ginger, turmeric, coriander, cumin, fish sauce, palm sugar, 120ml coconut milk, and 1 tbsp vegetable oil. Stir until the sugar is dissolved and the marinade is well combined.
2. Add the chicken strips to the marinade and toss thoroughly to coat every piece. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or overnight for best results.
3. To make the peanut sauce, heat 1 tbsp vegetable oil in a small saucepan over medium heat. Add the red curry paste and cook, stirring constantly, for 1 to 2 minutes until fragrant and the oil begins to separate from the paste.
4. Add 240ml coconut milk to the saucepan and stir to combine with the curry paste. Bring to a gentle simmer, then add the peanut butter and stir until fully incorporated and smooth.
5. Stir in the fish sauce, palm sugar, tamarind paste, lime juice, and water. Reduce heat to low and simmer for 5 minutes, stirring frequently, until the sauce thickens slightly and is glossy. Remove from heat and set aside.
6. Remove the marinated chicken from the refrigerator. Thread each strip of chicken lengthwise onto a soaked bamboo skewer, weaving the skewer through the meat to keep it flat and secure.
7. Preheat a grill, grill pan, or barbecue to medium-high heat. Lightly oil the grates or pan. Place the skewers on the hot grill and cook for 3 to 4 minutes per side, until the chicken is charred at the edges, cooked through, and no longer pink in the center.
8. Transfer the cooked satay skewers to a serving platter. Gently rewarm the peanut sauce over low heat if needed, adding a splash of water to loosen it if it has thickened. Serve the skewers immediately alongside the peanut dipping sauce, fresh cucumber slices, red onion wedges, and a garnish of fresh cilantro leaves.