Whenever I travel to Thailand or Indonesia, one of my absolute favourite things to order is chicken or prawn satay. More than the actual satay, I just can't get enough of the peanut dipping sauce. I could go through a bowl of sauce per satay. Inspired by this, here is an easier version of chicken skewers with a peanut-ty coconut-ty sweetish but savoury at the same time sauce. I live for the sauce. It would be easy enough to drink it straight from the jug. You can actually combine it with anything to make it taste good.
The ingredients are pretty straightforward and easy to find. No need to run around looking for galangal or kefir lime leaves for this recipe. Just use a tablespoon of any good Thai red curry paste that is available at your local supermarket. I usually serve the skewers as a starter or appetiser but you can easily pair it with some rice and transform it into a delicious main.
AuthorAditiCategoryAppetizers, HealthyDifficultyIntermediateThese chicken skewers are a total crowd pleaser. The slightly charred chicken works beautifully with the sweet and lightly spiced peanut sauce. Serve as a starter or with rice as a main.
Make the marinade by combining the dark brown sugar, lime zest, vegetable oil, soya sauce, minced garlic, coriander powder, cumin powder, cinnamon powder, turmeric powder, chilli powder, cardamom powder, ground ginger, salt & pepper.
Cut the chicken into bite sized pieces. Add the chicken to the marinade and mix until evenly coated. Cover the bowl and let the chicken marinade for at least 3 hours.
Make the sauce by combining coconut milk with dark brown sugar, peanut butter. soya sauce and dark brown sugar. Whisk together over medium heat till the sauce starts to simmer. Continue to cook for about 3 minutes.
Remove from the heat. Once it is slightly cooled, squeeze in the lime and mix.
Preheat your grill to a high heat. Thread the chicken pieces on to skewers. Place the skewers on the grill and cook for about 2 to 3 minutes per side.
Serve the chicken skewers with the peanut sauce and some extra lime wedges.
Ingredients
Directions
Make the marinade by combining the dark brown sugar, lime zest, vegetable oil, soya sauce, minced garlic, coriander powder, cumin powder, cinnamon powder, turmeric powder, chilli powder, cardamom powder, ground ginger, salt & pepper.
Cut the chicken into bite sized pieces. Add the chicken to the marinade and mix until evenly coated. Cover the bowl and let the chicken marinade for at least 3 hours.
Make the sauce by combining coconut milk with dark brown sugar, peanut butter. soya sauce and dark brown sugar. Whisk together over medium heat till the sauce starts to simmer. Continue to cook for about 3 minutes.
Remove from the heat. Once it is slightly cooled, squeeze in the lime and mix.
Preheat your grill to a high heat. Thread the chicken pieces on to skewers. Place the skewers on the grill and cook for about 2 to 3 minutes per side.
Serve the chicken skewers with the peanut sauce and some extra lime wedges.
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