Thai Satay Chicken with Peanut Sauce
This is a dish that you can find on every corner of the street in Thailand. It doesn't need to be chicken, can be also pork or beef. Creamy peanut sauce makes a perfect combination of flavours. One of our favourites nonetheless.
Grind coriander, cumin seeds, and white peppercorns in a mortar and pestle until very fine, then add galangal, lemongrass and pound until fine. Add turmeric powder, cinnamon, brown sugar, salt, vinegar, coconut milk, and water; stir to mix well.
NOTE: If you can't find galangal you can substitute it with a fresh ginger root and few drops of lemon juice.
Cut meat into small cubes.
Pour marinade over the meat, massage well with your hands so the meat is covered with it and make sure meat pieces don't stick together. Place in the fridge for about 2 hours or overnight.
Grind peanuts and sesame seeds in food processor. Do not over grind it into a butter though.
Cook a small amount of coconut milk in a small pot on medium heat. Add curry paste and continue cooking constantly stirring until thick. If it's thickening too fast add a little bit more milk. It should take about 2 minutes.
Add the rest of the milk, ground peanuts, sesame seeds, fish sauce, sugar and tamarind juice and stir still cooking. Keep cooking on a medium-small heat until thickened to a dip consistency constantly stirring to make sure it doesn't stick to the bottom of the pan.
Skewer meat into bamboo skewers (3-4 pieces on each). Brush top of the meat with coconut milk and place skewer milky side down on a grill or frying pan. Fry until half cooked, brush the top of the meat with coconut milk and turn that side down on the grill. Fry until fully cooked this time. It should take only a few minutes so watch it closely.
Serve skewers with a peanut sauce on a side.
Ingredients
Directions
Grind coriander, cumin seeds, and white peppercorns in a mortar and pestle until very fine, then add galangal, lemongrass and pound until fine. Add turmeric powder, cinnamon, brown sugar, salt, vinegar, coconut milk, and water; stir to mix well.
NOTE: If you can't find galangal you can substitute it with a fresh ginger root and few drops of lemon juice.
Cut meat into small cubes.
Pour marinade over the meat, massage well with your hands so the meat is covered with it and make sure meat pieces don't stick together. Place in the fridge for about 2 hours or overnight.
Grind peanuts and sesame seeds in food processor. Do not over grind it into a butter though.
Cook a small amount of coconut milk in a small pot on medium heat. Add curry paste and continue cooking constantly stirring until thick. If it's thickening too fast add a little bit more milk. It should take about 2 minutes.
Add the rest of the milk, ground peanuts, sesame seeds, fish sauce, sugar and tamarind juice and stir still cooking. Keep cooking on a medium-small heat until thickened to a dip consistency constantly stirring to make sure it doesn't stick to the bottom of the pan.
Skewer meat into bamboo skewers (3-4 pieces on each). Brush top of the meat with coconut milk and place skewer milky side down on a grill or frying pan. Fry until half cooked, brush the top of the meat with coconut milk and turn that side down on the grill. Fry until fully cooked this time. It should take only a few minutes so watch it closely.
Serve skewers with a peanut sauce on a side.
