Follow these steps for perfect results
Chicken thighs
boneless, skinless
Shallots
Lemongrass
Turmeric powder
Coriander powder
Cumin powder
Brown sugar
Salt
Peanuts
peeled and roasted
Garlic
Shallots
Dried red chilies
Lemongrass
Galangal
Oil
Tamarind paste
Water
Soy sauce
Brown sugar
Salt
to taste
Cut the chicken thighs into 1-inch chunks.
Blend shallots and lemongrass into a smooth paste; add water if needed.
Mix the shallot-lemongrass paste with turmeric, coriander, cumin powder, brown sugar, and salt.
Marinate the chicken pieces with the spice paste for at least 1 hour, or up to overnight in the refrigerator.
Thread 4-5 chicken pieces onto each bamboo skewer.
Brush vegetable oil onto the chicken skewers.
Grill the chicken skewers for 2-3 minutes per side until charred.
Blend roasted peanuts until sandy in texture.
Blend garlic, shallots, dried chilies, lemongrass, galangal, and oil into a smooth paste.
Mix tamarind paste, water, soy sauce, brown sugar, and salt in a bowl.
Stir to dissolve the tamarind paste, discard the seeds.
Fry the spice paste in a saucepan on medium-high heat for 5-10 minutes, until aromatic and oil separates.
Add the roasted peanuts and tamarind liquid to the spice paste and bring to a boil.
Adjust seasoning with salt and brown sugar to taste.
Serve the peanut sauce warm with the grilled satay skewers.
Expert advice for the best results
Marinate the chicken overnight for maximum flavor.
Pulse the peanuts instead of blending them continuously to prevent them from turning into peanut butter.
Adjust the amount of chili to your preferred spice level.
Everything you need to know before you start
20 minutes
The chicken can be marinated overnight. The peanut sauce can be made a day in advance.
Serve satay skewers on a platter, drizzled with peanut sauce and garnished with chopped peanuts and cilantro.
Serve with steamed rice or cucumber salad.
Offer a side of pickled onions.
A light lager will cleanse the palate.
A slightly sweet Riesling will complement the spice and sweetness of the dish.
Discover the story behind this recipe
Satay is a popular street food in Malaysia, Indonesia, Singapore, and Thailand.
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