Chicken Satay with Satay Peanut Sauce
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Easy
Marinating chicken with Rempapa lemongrass spice paste gives the instantly recognisable flavour of chicken satay. In an instant! It's a great 'cheat' that will give you a deeply flavoured, layered dish.
Recipe kindly created by our friends at Rempapa sauces.
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Ingredients for chicken satay
- 12 skewers, soaked for an hour
- 300g chicken thighs, boneless and skinless
- 2 heaped tablespoons of Rempapa Peranakan Turmeric & Lemongrass spice paste
- 1 tbsp dark soy sauce
- 2 tbsp oil
Ingredients for satay peanut sauce
- 1 tbsp oil
- 1 heaped tablespoon Rempapa Peranakan Turmeric & Lemongrass spice paste
- 2 tbsp deep roasted crunchy peanut butter
- 2 tbsp tamarind paste (or replace with 2 tbsp lime juice and honey)
- splash of water
How to make Chicken Satay with Satay Peanut Sauce
- Mix the chicken thighs with the spice paste, dark soy sauce and a bit of oil. Leave to marinade - up to a day ahead for maximum flavour.
- The next day, skewer the chicken, making sure to spread them out so they cook evenly. Cook on a hot grill, flipping until the chicken is cooked and charred all over.
- To make the peanut sauce, fry the paste in oil over medium heat for 5 mins. Stir in the peanut butter and fry until it darkens. Then stir in tamarind and water to get it to a rich pourable dippable consistency.
- Serve with fresh chopped cucumber. Dip generously in peanut sauce and enjoy this in the sun.
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