Ingredients

• 8 Chicken thighs
• 1 package wooden skewers

Satay Marinade

• ¼ cup minced lemongrass, fresh or frozen
• 2 shallots or ¼ onion, sliced
• 4 cloves garlic
• 1-2 fresh red chillies, sliced or ½ to 1 tsp cayenne pepper
• 1 thumb size pc. Galangal or ginger, thinly sliced
• ½ tsp turmeric
• 2 tbsp. ground coriander
• 2 tsp. cumin
• 3 tbsp. dark soy sauce
• 3 tbsp. fish sauce
• 6 tbsp. brown sugar
• 2 tbsp. vegetable oil

Peanut dipping sauce

1. Place all marinade ingredients in food processor and grind to a smooth paste.
2. Taste-test the marinade – you should taste sweet, spicy, and salty.  The strongest taste should be SWEET and SALTY in order for the satay to taste its best.  Add more sugar or more fish sauce (in place of salt) to adjust the taste.  Add more chilli if you want it spicier.
3. Remove skin and debone the thighs (or use boneless thighs if available) and cut meat into small pieces (each thigh into 4 to 6 pieces)  or strips – thinner is better.
4. Place in a bowl and pour marinade over.  Stir well to combine.  Allow at least 2 hours for marinating, or longer (upto 24 hours).
5. Simultaneously, place the wooden skewers in water and leave to soak until required.
6. When ready to cook, thread meat onto the skewers.  Fill upto 3/4  of the skewer.
7. Preheat grill and grill the satay, turn over frewuently till evenly brown and well roasted, about 15 to 20 minutes. Do not overcook or meat will be tough.
8. Serve with satay sauce for dipping (recipe below)

Satay Sauce (Thai Peanut sauce)

Ingredients

• ½ cup peanuts, unsalted
• 2 tsp oil
• 2 cloves garlic
• ½ tsp. dark soy sauce
• 2 tsp. sesame oil
• 1 tbsp. brown sugar
• 1 ½ tbsp. tbsp. fish sauce (substitute with soy sauce)
• ½ tsp. tamarind paste or 1 tbsp. lemon juice
• ½ tsp. thai chilli sauce or cayenne pepper
• ¼ to ½ cup water (as required)
• 1/2 cup coconut milk

1. Heat oil and gently fry the peanuts, stirring constantly until browned. Drain on absorbent paper.
2. Grind alonwith the rest of the ingredients (except coconut milk) in a food processor until sauce is smooth.
3. Heat remaining oil in a wok, add the ground mixture and cook stirring, for 2 to 3 minutes.
4. Stir in coconut milk, bring to a boil and reduce heat and allow to simmer till oil surfaces, about 5 to 10 minutes until thickened.
5. Serve warm or at room temperature as dipping sauce for veggies, spring rolls, chicken satay, etc.  Keeps well in the refrigerator for two weeks.