Preparation time is 15minutes
Cook time is 10minutes
Total time is 25minutes
Serve is for 4 people
Difficulty level: 2 out of 4
13 Ingredients
Number of servings
4
- 300grams skinless chicken breast or thigh fillet, sliced into strips
- 3tablespoons crunchy peanut butter
- 1 lime, juice only
- 3/4 cup coconut milk
- 1/2teaspoons medium chilli powder
- 1tablespoons groundnut oil
- 1tablespoons light soy sauce
- 4teaspoons Thai fish sauce, such as nam pla
- 3 cloves garlic, crushed
- 1teaspoons red chilli paste
- 1 lemon, juice only
- 1 pinch salt
- 1 pinch freshly ground black pepper
Method
Step 1 of 3
Soak the wooden skewers in cold water for 30 minutes before using. Put the chicken, groundnut oil, soy sauce, fish sauce, garlic, chilli paste, and lemon juice in a bowl. Season with salt and black pepper, and mix well. Leave to marinate in the refrigerator while you make the satay sauce.
Step 2 of 3
Combine the peanut butter, lime juice, coconut milk, and chilli powder in a heavy pan over a low heat. Simmer gently, stirring occasionally, for about 10 minutes until the sauce begins to thicken and the coconut milk releases its fragrance. Add a little more water if it is too thick, and add a splash of fish sauce, to taste. Remove from the heat, and keep warm until needed.
Step 3 of 3
Preheat the grill to high. Divide the chicken strips into 8 equal portions, and thread onto the soaked skewers in loops. Grill for 3-5 minutes on each side until cooked through and golden brown. Serve hot with a little crispy lettuce and a bowl of the satay sauce for dipping.
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