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Chicken Satay (Thailand)

Name: Chicken Satay (Thailand)
Total time: 30 min
Yield: serves 4
Ingredients: 2 filets Chicken; 200ml Coconut milk; 1 tsp Turmeric; 1 tbsp Sugar; 80 g Peanuts; 1 tbsp Fish sauce; 1 Chili pepper

Preparation time: 30 min
Servings: serves 4

Ingredients

serves 4

Chicken — to buy2 filets
Coconut milk — to buy200ml
Turmeric — to buy1 tsp
Sugar — to buy1 tbsp
Peanuts — to buy80 g
Fish sauce — to buy1 tbsp
Chili pepper — to buy1

Preparation

Cut the chicken into thin, even strips and marinate it for 20 minutes (up to 2 hours in the fridge if you have time) with the coconut milk, turmeric and a little sugar: the longer the marinade, the more flavourful and tender the chicken.
Thread the marinated chicken strips onto skewers in a zigzag pattern, piercing each strip a few times so it doesn't spin while cooking.
Grill on a barbecue or under the oven grill for 3-4 minutes per side, until the chicken is nicely coloured in spots and cooked through.
Meanwhile, mix the crushed peanuts, coconut milk, fish sauce and a little chili in a saucepan, heat for 3-4 minutes over low heat, stirring, until you get a smooth, coating sauce.
Taste the satay sauce and adjust: more sugar if it's too salty, a little water if it's too thick.
Serve the hot skewers with the satay sauce for dipping.