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Recipe Category: Main Courses

Ginger Chicken Satay

Makes: 50
Preparation Time: 30 minutes
Cooking time: 15 minutes
  • 25 wooden satay skewers, soaked in water
  • 1 kg boneless chicken thighs
  • 2 tablespoons oil
  • 1 1/4 cups roasted peanuts
  • 400ml can coconut milk
  • 1 tablespoon brown sugar
  • 1 tablespoon tamarind paste or lime juice
  • 2 onions, chopped
  • 4 cloves garlic, peeled
  • 50g ginger, peeled and chopped
  • 1 tablespoon turmeric
  • 1/4 cup dark soy sauce
  • 2 tablespoons sesame oil

Cut the chicken into long strips and thread onto skewers. Blend all the marinade ingredients together in a food processor or blender to make a paste. Remove half the paste and use to marinate the chicken for at least 2 hours or overnight. Add the peanuts to the remaining paste and blend to a paste. Heat the oil in saucepan and fry the remaining paste until aromatic and the onion flavour has softened. Add coconut milk, brown sugar and tamarind and simmer for 10 minutes. Chargrill or BBQ the chicken skewers and serve with Satay Sauce.

Recipe Type: Asian

Author: Naomi Crisante
Date Created: 28/01/2020