I have my quick cheats version of satay but this one takes a little more effort and a lot more ingredients.
It was the most requested dish during the lockdown takeaways. The sauce will keep for a week in the fridge. It’s also worth buying the best quality peanut butter that you can.
4 large chicken breast fillets (approx 1kg)
Marinade
4 cloves garlic, roughly chopped
2 banana shallots, roughly chopped
2 stalks lemongrass, outer leaves removed and roughly chopped
30g ginger, roughly chopped
2 tsp palm or light brown sugar
2 red Thai chilli (Bird’s-eye), roughly chopped
2 tsp ground turmeric
3 tsp ground coriander
2 tsp ground cumin
2 tbsp vegetable oil
2 tbsp dark soy sauce
1.5 tbsp fish sauce
1/2 tsp ground black pepper
Remove the mini fillets and put in a non metallic bowl. Cut the chicken fillet in half lengthways and then slice each half at least 3 times to get large chunks and add to the bowl with the mini fillets.
Put the garlic, shallots, lemongrass, ginger, sugar, chilli and turmeric in a blender (or pestle and mortar) and blend to a rough paste. Add the coriander, cumin, oil, soy sauce, fish sauce and pepper and blend again to make a smooth paste.
Cover the chicken with the marinade making sure everything gets a good coating. Cover and marinate in the fridge for a minimum of 6 hours or overnight.
Soak the wooden sticks for 30 minutes before you use them. Skewer the chicken onto the sticks. Turn the grill on to medium high and line a baking tray with foil. Place the sticks on the tray and put under the grill for 4 – 5 minutes on each side depending on their thickness.
Satay sauce
Put all the ingredients for the satay sauce apart from the lime, in a pan and gently heat. Keep stirring while it heats and when it gets to a simmer, let it cook for 2 minutes. Once cooked, remove from the heat, add a squeeze of lime and check seasoning.
Serve in a sharing bowl with the chicken skewers
Ingredients
- 4 chicken breast fillets (approx 1kg)
Marinade
- 4 cloves garlic roughly chopped
- 2 banana shallots roughly chopped
- 2 stalks lemongrass trimmed of outer leaves and roughly chopped
- 30 g ginger roughly chopped
- 2 tsp palm or light brown sugar
- 2 red thai chilli (birds-eye) roughly chopped
- 2 tsp ground turmeric
- 3 tsp ground coriander
- 2 tsp ground cumin
- 2 tbsp vegetable oil
- 2 tbsp dark soy sauce
- 1.5 tbsp fish sauce
- 1/2 tsp ground black pepper
Satay sauce
- 2 dried red chilli soaked for 15 mins and finely sliced
- 150 g crunchy peanut butter
- 350 ml coconut cream
- 1 clove garlic grated or crushed
- 1 tbsp tamarind paste
- 2 tbsp soy sauce
To finish
- 1 tbsp lime juice
Equipment
- Wooden skewers
- Mini Blender
Instructions
- Remove the mini fillets and put in a non metallic bowl. Cut the chicken fillet in half lengthways and then slice each half at least 3 times to get large chunks and add to the bowl with the mini fillets.
- Put the garlic, shallots, lemongrass, ginger, sugar, chilli and turmeric in a blender (or pestle and mortar) and blend to a rough paste. Ass the coriander, cumin, oil, soy sauce, fish sauce and pepper and blend again to make a smooth paste.
- Cover the chicken with the marinade making sure everything gets a good coating. Cover and marinate in the fridge for a minimum of 6 hours or overnight.
- Soak the wooden sticks for 30 minutes before you use them. Skewer the chicken onto the sticks. Turn the grill on to medium high and line a baking tray with foil. Place the sticks on the tray and put under the grill for 405 minutes on each side depending on their thickness.
Satay sauce
- Put all the ingredients for the satay sauce apart from the lime, in a pan and gently heat. Keep stirring while it heats and when it gets to a simmer, let it cook for 2 minutes. Once cooked, remove from the heat, add a squeeze of lime and check seasoning.Serve in a sharing bowl with the chicken skewers
Made this last night and it was absolutely fantastic!