Follow these steps for perfect results
garlic cloves
peeled
shallots
peeled
fresh ginger
peeled and roughly chopped
ground coriander
ground turmeric
salt
to taste
palm sugar
tamarind pulp
dissolved in 2 tablespoons hot water
nam pla
boneless, skinless chicken breast
cut into 1-inch cubes
fresh cilantro leaves
for garnish
Peanut Sauce
lime wedges
If using wooden skewers, soak them in water to cover.
Combine garlic, shallots, ginger, coriander, turmeric, salt, sugar, tamarind pulp, and nam pla in a food processor.
Process until completely smooth, adding water if necessary.
Combine the mixture with the meat in a large bowl.
Marinate the meat for at least 30 minutes, or up to a day in the refrigerator.
Thread the meat onto the skewers, leaving slight gaps between the chunks.
Grill or broil the skewers for 3 to 4 minutes on each side, until lightly browned and cooked through.
Garnish with cilantro and serve immediately with peanut sauce or lime wedges.
Expert advice for the best results
Marinate the meat for at least 30 minutes, or up to overnight, for maximum flavor.
Serve with warm peanut sauce for dipping.
Add a squeeze of lime juice for extra tanginess.
Everything you need to know before you start
15 minutes
Meat can be marinated up to 24 hours in advance.
Garnish with cilantro and serve with peanut sauce in a dipping bowl.
Serve with steamed rice or noodles.
Serve with a side of Asian slaw.
Complements the spice and sweetness of the satay.
Slightly sweet and acidic, pairs well with the savory flavors.
Discover the story behind this recipe
Satay is a popular street food in many Southeast Asian countries, often served during celebrations and gatherings.
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