Chicken (or pork) satay with peanut sauce

Recipe from "Bangkok Street Food" by Tom Vandenberghe and Eva Verplaetse 


for about 10 pieces

- 450g chicken or pork fillet

- 2 tsp coriander seeds

- 1/2 tsp cumin

- 2 garlic cloves, chopped

- 4 shallots, chopped

- 2.5cm ginger

- 2.5cm fresh turmeric

- 1 tsp salt

- 2 tbsp vegetable oil

- 2 tbsp white sugar

Cut the meat into strips. Thinly chop ginger and turmeric (remember : wear gloves).

Using a pestle and mortar (or a food processor), pound the coriander seeds, cumin, garlic, shallot, ginger, turmeric until quite smooth. Add salt, oil and sugar and mix well.

Let the meat marinate in the mixture for at least 1h.

(in the meantime, prepare the sauce)

'Weave' the strips of meat on the skewers and grill, turning regularly, fully until cooked.

Satay Sauce

for a big bowl of sauce

- 2 large dried chillies, chopped (or less depending on how hot you like)

- 2 garlic gloves, chopped

- 1 stalk lemongrass, chopped

- 1 tbsp fresh turmeric, chopped

- 2 tbsp vegetable oil

- 450ml coconut milk

- 1 tbsp tamarind water (in asian groceries, sell as tamarind juice or in block of tamarind pulp that you have to dilute)

- 2 tbsp sugar

- 1/2 tsp salt

- 8 tbsp ground roasted peanuts

Pound chilli, garlic, lemongrass and turmeric in a mortar until smooth. 

Heat oil in a wok and fry the paste until fragrant.

Add coconut milk and bring to the boil,  keep boiling for 7 minutes.

Add tamarind water, sugar, salt and peanuts and keep  boiling for 5 more minutes.


Serve the skewers with rice (basmati or sticky), satay sauce and if you wish chopped pineapple and cucumber relish.

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