Thai Chicken Satay (Satay Gai)

Ingredients

• 600g boneless skinless chicken thighs, cut into 2cm-wide strips
• 12 bamboo skewers, soaked in water for 30 minutes
• 100ml full-fat coconut milk, for the marinade
• 2 tbsp fish sauce, for the marinade
• 1 tbsp light brown soft sugar, for the marinade
• 2 tsp ground turmeric
• 2 tsp ground coriander
• 1 tsp ground cumin
• 2 cloves garlic, crushed
• 1 lemongrass stalk, tender white part finely grated
• 1 tbsp vegetable oil
• 1 tbsp vegetable oil, for the peanut sauce
• 2 tbsp Thai red curry paste
• 200ml full-fat coconut milk, for the peanut sauce
• 60g unsalted roasted peanuts, finely ground
• 1 tbsp tamarind paste
• 2 tbsp palm sugar or light brown soft sugar
• 1 tbsp fish sauce, for the peanut sauce
• 1/2 cucumber, quartered lengthways and thinly sliced
• 2 shallots, thinly sliced
• 1 red chilli, thinly sliced
• 4 tbsp rice vinegar
• 2 tbsp caster sugar

Method

1. Mix the coconut milk, fish sauce, brown sugar, turmeric, coriander, cumin, garlic, lemongrass and oil in a bowl. Add the chicken, turn to coat and marinate for at least 1 hour in the fridge.

2. Heat the oil for the sauce in a small saucepan over a medium heat. Fry the red curry paste for 1 minute until fragrant, then stir in the coconut milk and bring to a gentle simmer.

3. Add the ground peanuts, tamarind paste, palm sugar and fish sauce. Simmer for 8 to 10 minutes, stirring often, until thick and glossy. Taste and adjust the balance of salty, sweet and sour.

4. For the relish, warm the rice vinegar, caster sugar and 4 tbsp water in a small pan until the sugar dissolves. Cool, then pour over the cucumber, shallots and chilli.

5. Thread the chicken onto the soaked skewers in a loose ripple. Heat a griddle pan or barbecue until very hot.

6. Grill the skewers for 3 to 4 minutes on each side, brushing with a little leftover marinade for the first half only, until cooked through and lightly charred.

7. Serve hot with the peanut sauce and cucumber relish.