Thai Style Chicken Satay Skewers with Peanut Sauce

I have been cooking the same Satay Sauce since I was a kid... it's the same one my mam cooks.  It comes from a old Women's Weekly Cookbook titled Chinese Cooking Class Cookbook.  Many of you would have seen this cookbook whether it was when it was first published, then republished or more likely on the shelf at an Opportunity Shop.  However saying this I thought it was time to try a different Satay Sauce to accompany some chicken skewers. 

 

Have you ever google a recipe and been amazed by how many different results you get?  Makes me wonder how big Google is or then again how big the world really is! I think I could have read about Satay Sauce for days.  Instead of the Chinese style sauce this time I thought I would be adventurous and try a recipe from another style of cooking, Thai.  While both hubby and I enjoy eating Thai foods we rarely cook it at home for a reason I can not produce.  I guess it's a style that we just haven't really experimented with - yet!

The marinade should taste sweet, spicy, and salty. It doesn't have to be the spiciest but the stronger more vibrant flavours should be sweet and salty. If you need to adjust the taste add more sugar or more fish sauce to adjust the taste. However if you would want it to be spicier you also can add more chilli.

Now for the sauce.  No peanut butter in sight as this authentic recipe for Thai peanut sauce is made with real peanuts! This part of the meal was quick and easy to make.  While this sauce is meant to have be smooth, but if you prefer it with a bit of crunch when processing the nuts leave some smaller pieces to the side. Adding more fish sauce (or soy sauce) if not salty enough, or more cayenne if not spicy enough. If too salty, add a squeeze of fresh lime juice. If you'd prefer it sweeter, add a little more sugar.

Overall this wasn't one of the easiest recipes to make but well worth the effort.

 

Thai Style Chicken Satay Skewers with Satay Sauce

(Recipe adapted from The Spruce)

 

Serves: 6

 

1/4 cup minced lemongrass, fresh or frozen

2 shallots

4 cloves garlic

1 to 2 fresh red chillies, sliced

1 thumb-size piece galangal or ginger, thinly sliced

1/2 teaspoon turmeric

2 tablespoons ground coriander

2 teaspoons cumin

3 tablespoons dark soy sauce (available at Asian food stores)

3 tablespoons fish sauce

6 tablespoons brown sugar (you need all of this)

2 tablespoons vegetable oil

18 chicken tenderloins or 1 kilogram chicken breast fillets, sliced thinly

1 cup fresh-tasting dry roasted peanuts, unsalted

1/3 cup water

2 cloves garlic, minced

1/2 teaspoon dark soy sauce

2 teaspoons sesame oil

1 - 2 tablespoons brown sugar, to taste

2 - 2 1/2 tablespoons fish sauce

2 tablespoons lime juice

1/2 teaspoon cayenne pepper

1/3 cup coconut milk

18 wooden skewers

Make the marinade by placing the lemongrass, shallots, garlic, chiles, galangal or ginger, turmeric, coriander, cumin, soy sauce, fish sauce, brown sugar, and oil in a food processor or chopper. Process well.

Place chicken in a bowl and pour the marinade over. Stir well to combine. Cover and allow to marinating for at least 2 hours but overnight if time permits.

Soak skewers in hot water for 30 minutes.

Meanwhile place remaining ingredients in a blender or food processor. Blend or process until sauce is smooth. If you prefer a runnier peanut sauce, add a little more water or coconut milk.  Place in a bowl.

 

 

Thread chicken onto the skewers leaving a quarter of the skewer empty to act as a handle when grilling or frying.

Grill or fry the satay, basting the first time you turn it with a little of the leftover marinade from the bowl. Depending on how thin your meat is, the satay should be done in 10 to 20 minutes.

 

Place satay sauce in the microwave on high for 1 - 2 minutes or until warmed through.

Serve with Thai jasmine rice and Thai peanut sauce for dipping.

 

Note:  This sauce tends to thicken as it sits so just add a little water or coconut milk to thin it out, as needed. Otherwise, it stores well if kept covered in the refrigerator for up to 2 weeks or you can place in the freezer.

(Click here for a printable version of this recipe)