If we’re lucky enough to have an Indian Summer, then this delicious recipe makes brilliant barbecue food, but equally, you can cook these under the grill. The sauce is so delicious you’ll be dipping everything into it!
Preparation time: 20 minutes plus 30 minutes marinading time
Cooking time: Satay 10 minutes. Grilled Chicken 20-25 minutes
Serves: 4
Ingredients
Marinade
1 tbsp coriander seeds
3 garlic cloves, finely chopped.
2.5cm piece of ginger, finely chopped
3 tbsp finely chopped lemongrass
2 kaffir lime leaves, shredded
1 tbsp vegetable oil
1/2 tbsp soy sauce
1/2 tbsp brown sugar
500g skinless, boneless chicken thighs
For the sauce
2 bird’s eye chillies seeded and finely chopped
5 shallots, finely chopped
3 garlic cloves, finely chopped
1/2 tsp shrimp paste
1 tbsp vegetable oil
150ml coconut milk
2 tbsp brown sugar
150g unsalted peanuts, roasted and roughly chopped (or finely ground if you prefer a smoother sauce)
Juice of 1 lime
Method
Toast the coriander seeds in a dry pan until fragrant, and then grind to a powder in a pestle and mortar. Add the garlic, ginger, lemongrass and kaffir lime leaves and pound to a rough paste along with a generous grinding of black pepper. Transfer to a large bowl and stir in the oil, soy sauce and sugar.
Cut the chicken into long strips about 3cm wide and stir into the marinade, mixing well. Cover, refrigerate and leave to marinade for at least 30 minutes. While the chicken is marinating soak eight wooden skewers in water until ready to use.
Meanwhile, make the sauce. Put the chillies, shallots, garlic, and shrimp paste into a pestle and mortar, or the small bowl of a food processor, and pound or blitz to a paste.
Heat the oil in a wok or wide frying pan, and then fry the paste for a couple of minutes or until it smells cooked. Add the coconut milk and brown sugar and simmer for a couple more minutes, then add the peanuts and simmer until slightly thickened. Stir in the soy sauce and lime juice, add a little water or coconut milk if it’s too thick, then taste to check the balance of flavours; add more lime juice, sugar, or soy sauce to your own taste. Serve warm or at room temperature.
Thread the strips of meat onto the skewers in an “S” shape. Pushing them down so they all touch. Cook the skewers on a barbecue, or a griddle pan over a medium-high heat, for about 20 minutes until cooked through, turning regularly. Serve with the sauce, crispy fried shallots, and a green salad.
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