Chicken Satay with Satay sauce (Gai Satay)
| Marinade | |
| 6 slices | Chicken, thinly (notes below) |
| 1 Tsp | Curry powder |
| 1 Tsp | Soy sauce |
| 1 Tab | Palm sugar |
| 1 Tab | Vegetable oil |
| ¼ Cup | Coconut cream |
| ½ tsp | Tumeric |
| Satay Sauce | |
| ½ Tab | Red curry paste |
| ½ Tab | Massaman curry paste |
| 1 Tab | Tamarind paste |
| 1 Tab | Palm sugar |
| 2 Tab | Roasted peanuts (ground) |
| ¼ cup | Coconut cream |
| ½ cup | Coconut milk |
Extra coconut cream to wet chicken if required
- Slice the chicken in 4mm slices and place in marinade
- Allow to site while the remaining of the dish is prepared (about 30 minutes)
Satay Sauce
- Put oil in wok and add curry paste, cook until paste has started to integrate with oil
- Add coconut cream. Stir until fat separates (oil on top around bubbles. You may need to stop stirring for this to show up)
- Add coconut milk and bring to the boil
- Add all other ingredients of the satay. Taste and season as required
Cook chicken
- Thread the chicken along the skewer so that the skewer is ‘hidden’ by the chicken.
- Place the skewers on a frying pan and rotate every few minutes until they are browned. If you are preparing on a bbq ensure you soak the skewers first
NOTES:
To slice the chicken you can use any part of the chicken that is long enough. Get the chicken as cold as you can without it being frozen solid. Slice the chicken in 4mm slices and thread the skewers down the middle of the meat once it has been marinaded.
Another tip is to cut it and dump it in the marinade or just coconut milk straight away. As it defrosts the chicken will take in the marinade and become unbelievably moist (assuming you don’t kill it when you cook it)