Chicken Satay Skewers with Peanut Sauce
Tender chicken skewers marinated in coconut milk and curry, quickly grilled and served with a homemade Thai peanut satay sauce.
Ingredients
- 500 g chicken breast fillets
- 30 bamboo skewers
Pour la marinade :
- 1 tbsp of curry powder
- 5 cl of coconut milk
- 1 tsp chicken stock powder
- 1 tbsp of oyster sauce
- 1 tsp of sugar
For the sauce:
- 100 g of peanuts unsalted, unroasted peanuts
- 2 cloves of garlic
- 1 shallot
- 1 stalk of lemongrass finely sliced
- 2 dl of coconut milk
- 1 tbsp of ground turmeric
- 1 tsp of chilli jam (nam prik pao)
- 1 tbsp dried shrimp
- 1/2 tsp of shrimp paste
- 1 tbsp of fish sauce
For the Cucumber Ajat
- 3 to 4 small Thai cucumbers
- 1 shallot
- 1 red sweet chili or a piece of red bell pepper
- salt
- 5 cl of white vinegar
- 25 g of brown sugar
Instructions
Marinate the Chicken
- Mix all the marinade ingredients together.
- Cut the chicken breast fillets into thin slices. I used small chicken fillets and sliced them in half horizontally.
- Flatten the chicken slices with the flat side of a knife blade until they are thin and even.
- Marinate the chicken in the refrigerator for at least 1 hour, or preferably overnight.
Prepare the Peanut Sauce
- If using unroasted peanuts, fry them in a little oil until golden brown.
- Place them in a food processor and grind finely. Transfer to a bowl and set aside.
- Place the garlic, shallot, lemongrass and 50 ml of coconut milk in the food processor and blend into a smooth paste. Transfer the mixture to a frying pan and heat gently.
- Add the Thai chilli jam (nam prik pao), turmeric, remaining coconut milk and ground peanuts. Cook over medium heat until the sauce has reduced by half, stirring regularly.
- Grind the dried shrimp into a powder in the food processor.
- Towards the end of cooking, add the shrimp paste, fish sauce and ground dried shrimp. Taste and adjust the seasoning with a little salt and/or sugar.
- Cook for 1 more minute, then leave to cool.
Prepare the Cucumber Ajat
- Wash the cucumbers thoroughly, cut them in half lengthways, then slice them into 5 mm-thick pieces. Place them in a bowl with the shallot and mild red chilli, both very thinly sliced.Add ¼ teaspoon of salt and mix well. Leave to drain for 30 minutes.
- Heat the vinegar and sugar in a small saucepan until the sugar has completely dissolved. Leave to cool.
- Once the cucumbers have released their excess water, pour the cooled vinegar mixture over them. Mix well and refrigerate the ajat until ready to serve.
Cook the Skewers
- If necessary, use a paper towel to remove any excess marinade from the chicken. Thread the meat onto the bamboo skewers.
- Cook in a hot frying pan with a little oil, on the barbecue or under a preheated oven grill. Brown the chicken for a few minutes on each side. Serve with the peanut sauce and cucumber ajat.
Notes
Pour éviter que les pics à brochettes en bois ou en bambou ne brûlent à la cuisson, tu peux les mettre à tremper dans de l'eau froide durant min. 1 heure avant de préparer les brochettes.