Ingredients
For Chicken Satay
- 600 g chicken breasts
- 100 ml coconut milk
- 1 tablespoon red curry paste
- 1 tablespoon palm sugar (or brown sugar)
- 2 tablespoons soy sauce
- 1 lime juice
- 2 cloves minced garlic
- 2 chopped shallots
- 12-15 wooden skewers (soaked)
For the peanut sauce
- 200 g unsalted roasted peanuts
- 200 ml coconut milk
- 1 teaspoon tamarind paste
Instructions
- 1
Cut the chicken into thin strips or small cubes. In a large bowl, mix together the coconut milk, red curry paste, palm sugar, soy sauce, lime juice, chopped garlic, and chopped shallots. Add the chicken and mix well to coat. Marinate in the refrigerator for at least 1 hour (ideally 2-4 hours).
- 2
Meanwhile, prepare the peanut sauce. Blend the roasted peanuts until you obtain a coarse paste. In a saucepan, heat the coconut milk over medium heat. Add the peanut paste, tamarind paste, 1 tablespoon palm sugar, 1 tablespoon soy sauce, and 1/2 teaspoon red curry paste (adjust to taste). Simmer gently, stirring frequently, until thickened (about 10-15 minutes).
- 3
Soak the wooden skewers in water for at least 30 minutes to prevent them from burning. Thread the marinated chicken pieces onto the skewers.
- 4
Preheat your grill (barbecue, griddle, or oven broiler) to medium-high heat. Lightly brush the skewers with vegetable oil.
- 5
Grill the chicken skewers for 3-4 minutes on each side, or until the chicken is cooked through and lightly caramelized. Watch carefully to avoid burning them.
- 6
Serve the chicken satay skewers hot, accompanied by a generous helping of peanut sauce. You can garnish with a few crushed peanuts and a slice of lime.
