Donal Skehan: Succulent satay chicken
A simple recipe for this delicious classic Thai street food favourite
- Serves: 4
- Cooking Time: 75 mins
- Course: Starter
- Cuisine: Thai/South-East Asian
- Serves 4
- For the marinade:
- 4 free range chicken breasts
- 2 tsp coriander seeds
- 1 tsp of cumin seeds
- 1 tsp of ground turmeric
- 2 garlic cloves
- 1 thumb sized piece of ginger, finely minced
- 1 tbsp of sugar
- 2 tbsp of sunflower oil
- For the satay sauce:
- 200ml coconut milk
- 1 garlic clove, finely chopped
- 1 red chilli finely chopped
- 1 thumb-sized piece of ginger, finely grated
- 1 tbsp sunflower oil
- 2 tbsp of soya sauce
- 2 tbsp of crunchy peanut butter
- Juice of 1 lime
- A handful of toasted sesame seeds
A classic street food dish that delivers fragrant chicken with an addictive creamy and aromatic peanut satay sauce.
The sauce is also delicious tossed through cooked rice noodles and shredded crunchy vegetables, such as carrots, cabbage and cucumber, for a fast, simple lunch.
If your skewers are wooden, soak them in cold water for 15 minutes. In a pestle and mortar, crush together the coriander seeds, cumin seeds, sugar, ginger and garlic, then stir through the turmeric and sunflower oil.
Cut the chicken breasts into long strips length-ways, toss together with the spice mixture and thread on to the skewers. Set aside to marinade for at least one hour.
For the sauce, pound the ginger, garlic and chilli in a pestle and mortar until it forms a paste.
In a small saucepan, heat one tablespoon of sunflower oil, and fry the paste for 30-40 seconds. Add the soy sauce, peanut butter and coconut milk and bring to the boil. Reduce the heat and allow to simmer, stirring until the sauce thickens. Squeeze in the lime juice and remove from the heat and set aside.
Heat a griddle pan, brush the chicken skewers with oil and then fry them for 2-3 minutes on each side. Remove from the heat and place on plates. Drizzle over the warm satay sauce and top with a sprinkling of toasted sesame seeds.
Styling by Erica Ryan, photography by Donal Skehan