Classic Chicken Satay Skewers

(makes 12)

Nothing like crunchy satay sauce ~ salty, creamy, a little bit sweet and lots of bite. So I've got 2 recipes for this, one is based on red curry paste and crushed peanuts, whilst the other is peanut butter-based (the easier version). Will have to do them one at a time as can't eat so much satay sauce in one go! The Malaysian style one is great with chicken/beef/pork skewers and some cucumber on the side, and is quite different in that it has that layer of chilli peanut oil on top and is much richer in flavour...

Prep time: 10 min

Cooking time: 30 min

Ingredients:
500g chicken thigh fillets,
1 tsp tumeric
2 cloves garlic, finely diced
2 T soy sauce
1 tsp sesame oil
1 tsp brown sugar
salt, pepper


Satay Sauce:
2 cloves garlic Garlic
2-3 T sunflower oil
1 1/2 C Unsalted roasted peanuts (approx 200-250g)
2 T Red Curry paste
2 T coconut milk
1 C water
1 T Sweet soy sauce
1 1/2 T Palm sugar
1/4 tsp Salt
1 T Tamarind paste
Rind and Juice of 1 lime


Method:
1.  Clean and cut the chicken into 2cm x 2cm squares.
2. Marinate the chicken in the salt, garlic, tumeric (rub in with your fingers), sugar, soy sauce and sesame oil. Leave for at least 1hr or preferably overnight.
3. Process the peanuts coursely in a food processor.
4. Heat a pot with 2-3 T oil and put the red curry paste in, stirring until the aroma is released. Add in the coconut milk, smooth out the curry paste, then add in the peanuts, sweet soy sauce, palm sugar, salt, tamarind paste and lime rind.
NB. I tried to make this with less oil (about 1/2 T), which tastes ok but is a bit dry so i guess depends on how health conscious you feel like being!
5. Simmer for 3-5 minutes, stirring occasionally until reduced to a thick paste. 
NB. You should see a layer of oil form on top, you can leave this for a short period but then can stir in again.
6. Stir in the lime juice and keep on the heat for another 1-2 minutes. Set aside.

7. Soak the wooden skewers in water for 10 minutes (to prevent them from burning), then pat dry and skewer the chicken meat.

8. Cook under the grill on medium heat for 4-5 minutes then flip over and cook for another 2-3 minutes or until brown with crispy edges!
9. Serve with warm satay sauce and a squeeeze of lime!