Peanut Sauce (nam jim tua)Ingredients
1 cup unsalted roasted peanut
1 tablespoon vegetable oil
1 onion, finely chopped
3 cloves garlic, finely chopped
2 red chillies - medium strength
1/2 teaspoon of your favourite curry powder
2 teaspoons tamarind paste or lemon juice
1 cup coconut milk
2 tablespoon brown sugar
2 tablespoon fish sauce
- Blend peanuts until finely chopped.
- Heat oil in a wok or sauce pan and add onion, garlic, chillies, tumeric and stir until onion is soft (do not over cook or brown the onions).
- Add crushed peanuts, tamarind or lemon and gently mix in the coconut milk.
- Add sugar and fish sauce and stir through until hot.
- Serve with satays.
- The sauce will thicken as it sits so you can thin it out by adding a little more coconut milk or even water. Store in an air tight container in fridge for up to two weeks. This can also be frozen.
Ingredients
1 dozen or so bamboo skewers
700g chicken breast cut into long strips 2cm wide
3 cloves garlic
1/2 teaspoon cumin
1 teaspoon corriander
1 teaspoon curry powder
2 tablespon oil
2 tablespon brown sugar
1 tablespon fish sauce
1/2 teaspoon finely chopped chillie or sambal oelek
- Soak bamboo skewers in a shallow dish long enough to accommodate them and weigh down with something to keep them submerged. Soak for a minimum of 1 hour or over night if possible.
- Push the chicken onto the skewers, trying to keep the meat centred and skewer running up the middle of the chicken.
- Mix together the remaining ingredients to form a paste.
- Pour paste over chicken and massage into the meat so it is evenly coated.
- Cover and marinade for a minimum of 1 hour or over night if possible.
- Cook over a bbq, or in a heavy based frying pan with a little oil until tender.
- Serve with peanut sauce.
