Malaysian Chicken Satay

Ingredients

• 600g chicken thigh, cut into strips
• Wooden skewers, soaked
• For the marinade: 1 lemongrass stalk, 1 thumb ginger, 3 garlic cloves, 1 tsp turmeric, 1 tsp coriander powder, 2 tbsp soy sauce, 2 tbsp oil, 1 tbsp brown sugar
• For the peanut sauce: 4 tbsp peanut butter, 1 cup coconut milk, 1 tbsp soy sauce, 1 tbsp lime juice, 1 tsp chilli paste, 1 tsp sugar

Instructions

1. Blend the marinade ingredients to a paste and rub into the chicken; marinate at least 2 hours.
2. Thread onto skewers and grill or pan-fry over high heat for 3-4 minutes each side until charred.
3. For the sauce, simmer all the ingredients together for 5 minutes, stirring until smooth.
4. Serve the skewers with the warm peanut sauce on the side.

Serving suggestions

• Lovely with cucumber, onion and a wedge of lime.

Storage & reheating

Cooked satay keeps 2 days; the sauce keeps 4 days.

Nutrition

Nutrition information is not yet available for this recipe. Values vary with portion size and exact ingredients — we will add verified figures here soon.

Frequently asked questions