Chicken Satay (marinade and sauce)

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Ingredients

FOR THE MARINADE

900 gram chicken breast -- cut into cubes

2 tablespoon vegetable oil

2 tablespoon dark soy sauce

2 teaspoon tamarind paste

1 lemon grass -- inner part chopped roughly

2 clove garlic -- crushed

1 teaspoon ground cumin

1 teaspoon ground coriander

1 tablespoon lime juice

1 teaspoon soft light brown sugar

.

FOR THE PEANUT SAUCE

2 tablespoon peanut butter

40 gram creamed coconut -- dry block coconut

2 teaspoon red thai curry paste

1 tablespoon fish sauce

1 tablespoon soft light brown sugar

Directions

  • Blend all the marinade ingredients with the hand blender, and soak the cubed chicken for at least an hour
  • In a jug, whizz up the creamed coconut with 200ml water, add the other sauce ingredients with the blender and cream together.
  • Transfer the sauce into a small saucepan and warm gently, it will thicken gradually. Add a little boiled water if necessary.
  • Nowadays we just grill the marinaded chicken under the grill on some foil - saves on skewers which would otherwise just be tossed later.
  • Serve on a bed of bolied Noodles stir-fried up with sesame oil adding some chopped spring onions, maybe a finely chopped red chilli, and plenty of dark soy sauce plus a splash of lime juice.

Recipe By : M&S Thai book