Thai Chicken Sate with Peanut Sauce

Dear Friends,

Greetings!!

One of my favorite Thai inspired dishes is chicken sate. The chicken is pretty incredible, but to be honest, I could put that peanut sauce on anything and devour it! Many a times I’ve made it…we can’t get enough of it! I think you’ll find that if you just use this marinade alone, the chicken will be divine! Add the sate sauce…and it becomes heavenly! You will almost always end up with extra satay sauce…this is not a problem folks…this is masterful thinking! Put it in the fridge in a container. Later in the week (or the very next day!) cook up some noodles, cut up some assorted veggies and toss with the sauce. Aroi mak mak (very very delicious)!

Chicken Sate

Veg. Sate

Thai Chicken Sate with Peanut Sauce

Make 20 sticks

Ingredients:

2 pounds skinless and boneless chicken breast, sliced 1 inch wide x 4-5 inches length

20 wooden skewers, soaked in water for 30 minutes

1/2 cucumber, sliced

Marinade:

2 tablespoons fish sauce

1.5 tablespoons minced garlic

2.5 teaspoons sweet soy sauce

2.5 teaspoons sugar

1/4 teaspoon white pepper

1/2 teaspoon turmeric powder

1/2 teaspoon ground coriander

1/4 teaspoon ground cayenne pepper

2 teaspoons Masaman curry paste  (Recipe and ingredients given below so it is easier for you to make it fresh)

1/3 cup coconut milk

Peanut Sauce:

1 teaspoon masaman curry paste

2 tablespoons fish sauce

3 tablespoons tamarind juice

3 tablespoons creamy peanut butter

1.5 tablespoons sugar

1 teaspoon paprika powder

1/2 teaspoons garlic powder

2 cups coconut milk

1/2 cup crushed peanuts

Thai Massaman Curry Paste

1/4 cup dry roasted peanuts, unsalted

2 shallots, sliced

5 cloves garlic, peeled

1-2 red chilies, OR substitute 1/2 to 1 tsp. dried crushed chili1 thumb-size piece galangal (or ginger), thinly sliced

1 stalk lemongrass, minced, OR 2-3 Tbsp. frozen or bottled prepared lemongrass

1 tsp. ground coriander

1/2 Tbsp. ground cumin

1/2 tsp. whole cumin seeds

1/8 tsp. nutmeg, preferably ground from whole nutmeg

1/2 tsp. Cinnamon

1/8 tsp. ground cloves

1/4 tsp. ground cardamon

2 Tbsp. fish sauce

1 tsp. shrimp paste

1 tsp. palm sugar OR brown sugar

1-3 Tbsp. coconut milk, depending on how thick or runny you prefer your paste

Place all paste ingredients in a food processor (or blender) and process well. To make a sauce rather than a paste, add up to 1 can coconut milk.

Store: Curry pastes can be stored in a jar or other covered container in the refrigerator for up to 2 weeks; freeze thereafter. When ready to use, add coconut milk to make a sauce, then add your other ingredients.  You use this paste for other non veg or veg curries also.

Thai Chicken Sate with Peanut Sauce

Method:

Slice the chicken breast across grain with at least 1 inch wide each piece. Mix in the Marinade and make sure all pieces are well coated. Marinate the meat for at least 30 minutes in the refrigerator.

Prepare the peanut sauce by adding all the Peanut Sauce ingredients in a 2 quart sauce pan. Mix well and cook on medium heat. Stir the sauce while cooking. Turn off the heat when the sauce is slightly thickened. It takes about 10-15 minutes.

Take out the marinated chicken from the refrigerator. Insert the wooden skewers through the meat lengthwise. Grill the Sate for 4 minutes on each side or until desired tenderness.

Serve with Peanut Sauce and some sliced cucumber.

For Vegetarian Sate you can use the following instead of chicken and for marinade or sauce you can use the normal soya sauce and no need to use shrimp paste.  The method is the same as the chicken sate.

Also you can use pork or mutton for Non Veg sate.

Up to 1 pound wheat gluten or soy protein strips, OR your favorite vegetarian/mock chicken, OR 1 block medium to firm/extra firm tofu and 1/2 purple onion OR yellow cooking onion, sliced into wedges for skewering

Enjoy !!!

Parsan Narang

15th June 2016