Ingredients
Serves 4Prep time 30 mins
Cooking time 20 mins
2 cloves garlic, halved
2 tsp white peppercorns
2cm piece ginger, thinly sliced
1½ tsp ground turmeric
80ml (1/3 cup) vegetable oil
1 tsp fish sauce
600gchicken thigh fillets, cut into 2cm x 3cm pieces
Steamed rice, to serve
Peanut Sauce
2 tsp coriander seeds
2 tsp cumin seeds
1 small onion, roughly chopped
3 cloves garlic, roughly chopped
1 red bird’s-eye chilli, roughly chopped, plus extra, to serve
2cm piece ginger, thinly sliced
½ tsp ground turmeric
2 tbsp vegetable oil
400ml can coconut milk
75g (½ cup) roasted unsalted peanuts
2 tbsp crunchy peanut butter
1 tbsp tamarind purée
65g (¼ cup) palm sugar,* finely grated
1 tbsp lime juice
2 tsp fish sauce
Cucumber & Mint Salad
1 lime, juiced
1 tsp fish sauce
1 tsp palm sugar, finely grated
2 Lebanese cucumbers, peeled, thinly sliced lengthwise
½ cup mint leaves
½ cup coriander leaves
2 eschalots, thinly sliced
Method
You will need 12 x 25cm wooden bamboo skewers, soaked in water for 20 minutes.
To make the chicken satay marinade, using a pestle and mortar, grind garlic, peppercorns and ginger to a paste. Transfer to a bowl and stir in turmeric, oil and fish sauce. Add chicken and stir to coat well. Cover with plastic wrap and refrigerate for at least 30 minutes.
To make the peanut sauce, place coriander and cumin seeds in a frying pan over medium heat, stirring, for 1 minute or until fragrant. Cool. Using a pestle and mortar, grind to a powder. Process onion, garlic, chilli, ginger and turmeric in a food processor to a paste. Heat oil in a saucepan over low heat. Add paste and cook, stirring, for 5 minutes. Add coconut milk, stir to combine, then bring to a simmer.
Meanwhile, process peanuts in a food processor until it resembles breadcrumbs. Stir ground peanuts, peanut butter, tamarind purée, palm sugar, lime juice and fish sauce into the coconut-milk mixture and simmer gently for 5 minutes. Adjust flavour with a little more palm sugar, lime juice, or fish sauce, if desired (it should be sweet with hints of sourness). Cover and keep warm until needed.
To make salad dressing, place lime juice, fish sauce and palm sugar in a bowl and whisk until sugar dissolves.
Preheat a barbecue or chargrill pan over high heat. Thread 3-4 pieces of chicken onto each skewer. Cook satay, in 3 batches, for 2 minutes each side or until just cooked through. Keep warm in a medium oven.
Meanwhile, to make the salad, toss cucumber, mint leaves, coriander leaves and eschalots with dressing.
Scatter peanut sauce with extra chilli. Serve satay with cucumber and mint salad, steamed rice and peanut sauce