Chicken Satay with peanut sauce is one of my favourite Thai dishes and I have tasted various versions of it- some very good and some really bad! This recipe of Chicken satay is the closest we can get to the authentic and original version.
Traditionally, the salad is made with raw papaya and lot of spices and dried shrimps, but this is my version and here I have toned it down and used raw mango just to give the salad a twist!
The same recipe can be used for Prawn Satay. Just substitute the chicken with shrimps (shelled and de-veined).
Serves: 1-2 persons.
Ingredients:
For the Satay:
Boneless chicken breast fillet 1-2 nos.
Minced ginger 1/2 tbsp
Minced garlic 1tbsp
Dark Soya sauce 2 tbsps
Lime juice 1 tbsp
Brown sugar 1/2 tbsp.
Salt to taste
Black pepper a pinch
Oil 1-2 tbsps
Bamboo skewers as required
For the Peanut sauce:
Finely chopped shallots/onions 1 small
Peeled and crushed peanuts 3 tbsps
Peanut butter (optional) 1 tbp
Minced garlic 1 tsp
Brown sugar 1/2 tsp
Soya sauce 1 tbsp.
Thick coconut milk 1/2 cup
Salt to taste
Water as required
Oil few drops
Raw mango salad:
Raw mango 1 nos
Carrot 1 nos
Salt to taste
Black pepper to taste
Roasted peanuts a handful
Chopped coriander leaves as required
Chopped mint leaves 2-3 leaves
Soya sauce 1 tsp
Lime juice few drops
To serve:
Cubes of fresh cucumber and onions.
Method:
- Prepare the salad- grate the raw mango and carrots. Coarsely crush the roasted peanuts using a pestle & mortar. You can also pulse it in the blender. But I like doing it the traditional way! Combine the grated mango and carrots with all the other ingredients and toss in a bowl along with the crushed peanuts. Save some peanuts for garnish or to serve on the side. Keep the salad aside or in fridge.
- Wash and pat dry the chicken fillets and cut it into strips (about 2 cms thick).
- Take a bamboo skewer and insert one strip into one skewer.
Note- Always soak the bamboo skewers in water before using. Otherwise it will burn on the pan/grill.
- Once you have put all the chicken strips on the skewer, marinate it with the minced ginger, garlic, salt, brown sugar, lime juice, dark soya sauce and black pepper. Keep aside in the fridge for 15 mins.
- In the meanwhile, heat few drops of oil in a saucepan.
- Saute finely chopped shallots. Add the crushed peanuts and peanut butter along with few tbsps. of water.
- Next, add the minced garlic and soya sauce.
- Add in the brown sugar and thick coconut milk and bring to a boil.
- Check seasoning and add salt if required. Do remember that the peanuts and soya sauce also contain salt and you do not want salty peanut sauce.
- If the sauce is too thick, thin it down with few more tbsps of water. Keep on simmer for 2 mins. Take off heat.
- Now, heat few tbsps of oil in a non-stick pan/grill.
- Take out the chicken from the fridge and place each skewer on a fairly hot pan.
- Once it gets colour on one side, turn over the skewer and cook on the other side.
- To plate up- Take a serving platter. Arrange the Chicken Satays and pour a spoonful of the peanut sauce on top of it. Take out the remaining sauce in a bowl and serve on the side for dipping. Serve the chicken satay with the prepared salad and.
- Additionally, arrange the cubes of cucumber and onion on a toothpick and serve along with the satay (like in the picture above). This is how they serve it in Thailand and it just does something magical to the overall taste of the dish. Yum Oh!
Happy Cookin' & Keep it stylish!!
