|2 - 3 people|
- 500 g chicken thighs - wooden skewers are required for this recipe
- 2 stalks lemongrass, white part only, finely chopped
- 2 cloves garlic, crushed
- 2 tbsp Soy sauce
- 2 tbsp Fish sauce
- 2 tbsp rice vinegar
- 2 tbsp Vegetable oil
- 2 tbsp honey
- 1 tbsp curry powder
- freshly ground black pepper
- 200g dry roasted peanuts, crushed
- for the spice paste
- 4 dried red chilies seeded and soaked in warm water
- 2 garlic cloves
- 10 Thai shallots
- 1 lemongrass, white part only
- 1/2 inch galangal
- for ‘the liquid’
- 2 tbsp sweet soy sauce (Kecap Manis)
- 1 tbsp sugar palm sugar preferred
- 3 tbsp tamarind concentrate
- 150 ml hot water
- 1 pinch of salt
- Thinly slice the chicken, approx. finger-width, and place into a bowl.
- Add the marinade ingredients to the chicken, mix well and refrigerate for half an hour.
- Thread 4-5 pieces of chicken onto the skewers, lengthwise; threading the skewer back and forth like a needle. This will help to ensure the chicken cooks evenly.
- for the Satay sauce
- Crush the peanuts into coarse pieces with a mini food processor.
- Chop the spice paste ingredients and blend until finely chopped.
- Melt the tamarind pulp, palm sugar, salt and sweet soy sauce in the hot water.
- For the Satay Sauce - heat 2 tbsp of vegetable oil in a small saucepan and fry the spice paste for 4-5 minutes until aromatic.
- Add the peanuts and ‘The Liquid’.
- Simmer on low heat whilst continuing to stir until a slightly thicker consistency is reached.
- For the chicken - Put 1 tablespoon of vegetable oil in a non-stick pan and fry the chicken skewers in batches if necessary, until golden brown. You can wipe down the pan to ensure a clean and even fry each time if desired.
- Serve with jasmine rice and satay sauce.