About this recipe:This recipe is my version of Thai chicken satay. Chicken breasts are marinated, skewered and barbecued to perfection, before being served with a peanut sauce. These are really delicious. They do really well at informal dinner parties.
For the chicken skewers
2 tablespoons vegetable oil
2 tablespoons soy sauce
2 teaspoons tamarind paste
1 stalk lemon grass, chopped
2 cloves garlic, crushed
1 teaspoon ground cumin
1 teaspoon ground coriander
1 tablespoon lime juice
1 teaspoon dark muscovado sugar
1/2 teaspoon chilli powder
900g skinless, chicken breast fillets, cut into strips
20 wooden skewers, soaked in water for 30 minutes
For the peanut sauce
2 tablespoons crunchy peanut butter
2 tablespoons chopped peanuts
1 (400ml) can coconut milk
2 teaspoons red Thai curry paste
1 tablespoon fish sauce
1 teaspoon tomato puree
1 tablespoon dark brown soft sugar
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Place vegetable oil, soy sauce, tamarind paste, lemon grass, garlic, cumin, coriander, lime juice, muscovado sugar and chilli powder in a liquidiser and process to a smooth paste. In a large bowl, or a large resealable plastic bag, toss chicken strips with marinade. Refrigerate for 1 hour.
Preheat an outdoor barbecue for medium-high heat and lightly oil the grate.
In a small saucepan, combine peanut butter, peanuts, coconut milk, curry paste, fish sauce, tomato puree and dark brown soft sugar. Cook and stir over medium-low heat until smooth. Keep warm.
Thread chicken onto skewers. barbecue until no longer pink in the centre, 3 to 5 minutes on each side. Serve with peanut sauce.
Is available at most major supermarkets. If your local supermarket doesn't stock it, look in an Indian/South Asian store.