- Yield: 10 to 12
- Prep Time: 15 to 20 minutes
- Cook Time: 20 minutes
Satay. Doesnt it make your mouth water just thinking about it.. My Dad and I love satay. So this 1s for you Raymondo, Papa Ray, Grandpa, Dad!! Much to my fathers delight this also works with prawns.
Generally speaking I serve this mostly on skewers with long grain rice and a basic mixed veggie stir fry, or alternatively with thick hokkien noodles and a crisp asian veg. This is the easy version using store satay paste with fresh herbs to add the crisp flavor you get at Thai restaurants. I do think the beautiful Thai people have the best satay, they seem to be able to keep the crispness sometimes lacking.
- Chicken Breast - 1 kg
- Tumeric - 1 tbsp
- Cummin powder - 1 tbsp
- Lemon/Lime Zest - 1 tsp
- Kaffir lime leaves - 2 to 3 leaves
- Yeos or Ayam satay sauce - 4 tbsp
- Sambal oelek (optional) - 1 tsp
- Fresh coriander roots - 3 stalks
- Lemongrass (tube) - 1 tbsp
- Coconut oil - 1 tbsp or enough for cooking
- Satay sauce
- Coconut cream - 1/2 cup
- Toasted Peanuts - 2 tbsps
- Yeos or Ayan satay paste - 1/4 cup
- Toasted peanuts - Your choice
- Fresh coriander - Your choice
- Put you skewers into soak for as long as possible. No less the half hour, preferably at least 2 hrs.
- Firstly we need to make the marinade. Finely shred kaffir leaves, zest the lemon/lime and really give those coriander roots a good wash removing the outside leaves as you would a spring onion before giving it a good chop.. In a medium bowl combine all spices and herbs to the satay paste creating your marinade.
- Time for the chicken. When slicing your chicken keep in mind you want it all to cook at the same time so keep your pieces an even size. Im a bit lazy so I do slices around the size of the tender loin and have 1 piece per skewer. You can dice if you like but its added time in prep. I only dice if Im adding veggies to skewers. Add the meat to your mariande and marinate your at least an hr, over night is best but not essential. Once you have skewered all your meat tip any remain mariande over the top.
- This step is your choice. Decide how you are going to serve and get those ready. For example, make a crisp salad, steam or stir fry some asian veggies or cook some jasmine rice.
- In a moderate oven lightly roast some peanuts. This will not take long so keep your eyes and nose open. Yes you will smell the turn before you see it. Once they are slightly toasted remove from the oven and allow to cool. Now placing peanuts on a CLEAN tea towel and give them a rub to remove the husk. Grab your chopping board and roughly chop or a quick blitz in the food processor works. Set aside. Leave your oven on turning it down to around 170 degrees.
- Now that we have used up some time and our meat has soaked in those flavors heat your pan to a fairly high temperature, around 8 to 9. Let our heat get up so that your skewers dont stick. Using a heatproof brush or coconut oil spray, cover the bottom with coconut oil and let it heat up. Once the oil is shiny add your skewers cooking on all sides for 2 to 3 minutes. I like to use a good quality baking paper and a little coconut oil in the bottom of a heavy baking tray for this as Im clean eating and it keeps oil to a minimum.The tray being square also helps. Place your skewer in the oven (170 degrees) for 5 to 7 minutes to be sure they are cook through while we make the extra satay sauce.
- Using a small saucepan heat coconut cream till its just at a simmer. Add your satay paste stirring to combine. You may need to add a little water if its too think. Add your toasted chopped peanuts. Once combined put in a bowl or pouring jug for serving. Remove Chicken from oven.
- To serve place your skewers on a platter on a bed of rice or green leaf salad sprinkling with some of the toasted peanuts and a few fresh coriander leaves, with the extra dipping sauce and some lemon/lime wedges on the side.
The meat base marinated and cooked without the extra sauce is great used in Thai style rice paper rolls or spring rolls, I would normally make these with barbecue pork. However considering our vast growing community with dietary and cultural requirements such as halal, the chicken satay is a tasty replacement.
I am working on developing a sauce from scratch but its not 100%. I watched a Thai/dutch lady make it from grinding and roasting the peanuts, it was delicious, but not quite to the stage where you would go to the effort. So far Im mashing 3 recipes and keeping the teachings of this beautiful lady.
Tips for this 1. I always forget to soak my skewers and have to delay. So what I do now is soak the whole packet, drain the excess water, wrap in cling wrap and freeze them. Works a treat and you dont have them floating around in the bottom of the draws getting dirty Ewwww. Buy fresh Kaffir lime leaves and freeze them. At any 1 given time I can have up to 10 different little bag with random herbs and aromatics in the freezer basket. This is both convenient a budget efficient. If your are clean eating or calorie restricted try discarding the satay dipping sauce for a Raita yogurt dipping sauce.Add to Favourites