Starters
Thai
ThaiChicken Satay Skewers
Marinated grilled chicken skewers with peanut sauce, three ways. From a quick peanut-butter dip to a properly spiced lemongrass marinade with a from-scratch satay sauce.
Dairy-free
Ultimate version
Lemongrass and galangal marinade, charcoal char, and a roasted-peanut satay sauce with tamarind.
Per serving£3.20
Total cost£12.80
Time56 min
Ingredients for 4
- Marinade
- 500 g free-range chicken thigh , boned and cut into strips
- 2 lemongrass stalks , finely minced
- 20 g galangal , grated
- 2 cloves garlic , crushed
- 1 tsp ground coriander , toasted
- 1 tbsp fish sauce
- 100 ml coconut cream
- Satay sauce
- 120 g roasted skinless peanuts , blitzed
- 2 tbsp tamarind paste
- 2 tbsp palm sugar , grated
- 200 ml coconut milk
- 1 tbsp Thai red curry paste
Method
- Pound the lemongrass, galangal, garlic and coriander to a paste, then mix with fish sauce and coconut cream and marinate the chicken for at least 2 hours.
- For the satay sauce, fry the curry paste in a little oil until fragrant, then add the coconut milk and bring to a simmer.
- Stir in the blitzed peanuts, tamarind and palm sugar and simmer until thick and glossy, loosening with water if needed.
- Thread the chicken onto soaked skewers and grill over hot charcoal for 4 minutes each side, basting with marinade, until charred and caramelised.
- Rest the skewers for 2 minutes.
- Serve with the warm satay sauce, cucumber relish and lime.
Equipment
- barbecue or chargrill
- pestle and mortar
- saucepan
- wooden skewers
The three ways, side by side
Budget
Soy-marinated chicken with a quick peanut butter dip.
Better
Turmeric and coconut marinade with a coconut peanut sauce.
Ultimate
Lemongrass and galangal marinade, charcoal char, and a roasted-peanut satay sauce with tamarind.
