Thai Chicken Satay

Not a dish for those allergic to peanuts!!! But if you're not - what luck. This is just such a nice comforting taste. I only had my first chicken satay (long story) a few weeks ago. I loved it so much I had to make it myself. Which was difficult in a way because I wasn't exactly sure how it was meant to taste exactly, or whether to serve it hot or cold?!

I made the dish adding bits here and there and served it hot with chicken that had been marinating all afternoon, simply grilled quickly. It was lovely.

For the chicken:   (makes 5-6 skewers - serves 2)

2 medium chicken breasts
1/2 cup (125ml) coconut milk
1/2 tsp. salt
1 tsp. fresh ginger, chopped finely
1 tsp. garlic, chopped finely
1 tsp. turmeric
1/2 tsp. black pepper

Slice the chicken lengthwise into about 5 strips. Put into a zip lock bag along with the rest of the ingredients and chill for about 2 hours.

When about to cook, soak wooden skewers in cold water for about 1/2 hour and then thread the chicken strips onto them in a zig-zag motion. Set grill to its highest setting and grill for about 7 minutes turning frequently.

For the satay sauce:

3/4 cup (200ml) coconut milk
1 tbsp. Thai red curry paste
1 tbsp. fish sauce
4 tbsp. peanut butter
3 tbsp. caster sugar
2 tsp. tamarind paste
1 tbsp. soy sauce.
2 tbsp. chopped peanuts

In a small pan, heat the coconut milk with the curry paste until dissolved. Add the rest of the ingredients and stir on a low heat as it thickens. Serve HOT over the chicken skewers and top with chopped peanuts. Delicious!