Thai Chicken Satay with Peanut Sauce ….

Satay is simply marinated meat, skewered, and charcoal-grilled and served with peanut sauce and it happens to be one of my favorite . The chicken is pretty incredible, but to be honest, I love the peanut sauce more and can put it on anything and devour it !!!!
The effort to make these satay from scratch is really minimal….

To make these Satay along with Peanut Sauce & Cucumber salad we will be needing …

INGREDIENTS :

1 Lbs / 500 grams chicken breast sliced into 1/2-inch strips lengthwise
1 stalk lemongrass, roughly chopped
2 tablespoons vegetable oil
1 tsp turmeric powder
2 tablespoons palm sugar or light brown sugar
1 tablespoon freshly squeezed lime juice from 1 lime
1 tablespoon soy sauce
2 tsp freshly minced galangal OR ginger
2 teaspoons freshly minced garlic (about 2 medium cloves)
1teaspoon ground turmeric
1 teaspoon ground coriander
1 teaspoon Sriracha or any hot sauce of your choice
20 -25 Bamboo skewers, soaked in water for 30 minutes prior to use.

METHOD :

Slice chicken into long thin slices, approximately 1/4″ thick and 2″ in length. Pat dry with paper towels.
Combine all the spices with the lemon grass, hot sauce , galangal/ ginger and garlic together in a bowl.
Add chicken pieces to the marinade and mix well . Allow to marinate for at least an hour or up to overnight.
Before cooking, soak bamboo skewers in water for at least 30 minutes, so that they will not burn.
Skewer 2 to 3 pieces of chicken onto each stick. Grill over a hot fire until cooked through. Baste with cooking oil after turning .

Serve with Peanut Sauce & Thai Cucumber Salad.

Peanut Sauce :

Ingredients

One 13.5-ounce can coconut milk
1/4 cup chunky peanut butter
1/4 cup firmly packed dark brown sugar
1 tablespoon soy sauce
1-1/2 teaspoons hot sauce
1 tbs cooking oil

Instructions

1. Combine the coconut milk, peanut butter, brown sugar, soy sauce, and hot sauce in a saucepan and cook over medium heat for 3 minutes, stirring occasionally.
Serve with Satay ..
This sauce keeps well good in the refrigerator for up to 2 weeks

Thai Cucumber Salad …

Ingredients:

2 cucumbers, peeled and seeded
1tsp. salt
2 Tbs. sugar
1/4 cup vinegar
1/4 cup water
1shallot, thinly sliced
1 fresh hot red chili, julienned
1Tb fresh cilantro leaves
Directions:
Cut the cucumber halves crosswise into half-moons 1/4 inch thick. Place in a colander, sprinkle with 1 tsp. of the salt and toss together. Set aside to drain for 1 hour. Pat the cucumbers dry.

In a small saucepan over medium heat, combine the sugar , water and vinegar. Heat until the sugar dissolves , about 2 minutes. Remove from the heat and let cool.

To assemble the salad, in a large bowl, stir together the salted cucumbers, shallots and chili. Pour the water ,sugar & vinegar mixture over the cucumbers and toss well. Garnish with the cilantro leaves. Marinate the cucumbers for at least 1 hour before serving. I

NOTE :
Chicken can be replaced with pork, beef, tempeh or tofu in this recipe.