Ingredients

Chicken

• 750g skinless breast, cut into 2-3cm cubes or strips
• 12 wooden skewers (cut in half if preparing for canapes)

Marinade

• 1 garlic clove, finely chopped
• 2 tsp grated ginger
• 1 tsp turmeric
• 1/2 lemon grass stem, finely chopped
• juice 1/4 of a lime
• 1 tbsp soy sauce
• 50 ml coconut milk
• 1 tsp sesame oil

Sauce

• 2 tsp grated ginger
• 1 tsp turmeric
• 1/2 lemon grass stem finely chopped
• 3 tbsp crunchy peanut butter
• 150ml coconut milk
• 1 tsp Thai fish sauce

To Serve

• boiled jasmine or basmati rice
• Thai Vegetable Salad (optional)

Method

1. Soak the wooden skewers in water (for at least 30 minutes).
2. Marinade: Place all the ingredients in a bowl and mix together well. Place the chicken pieces in the marinade, coating them well. Marinate for 30 minutes- 2 hours.
3. Satay Sauce: Place all the sauce ingredients in a saucepan over a moderated-low heat. Stir the sauce so that all the ingredients are well combined and allow to simmer gently for 5 minutes, stirring regularly. Remove from the heat and keep warm until ready to serve or reheat.
4. Kebabs: Place the chicken pieces onto the wooden skewers. Place them on a tray and pour over the remaining marinade.
5. To Cook: Heat a grill or barbecue or barbecue to a high heat. Place the skewered chicken under the preheated grill or on the barbecue for 3-4 minutes on each side.
6. To Serve: Pour a little satay sauce over the chicken skewers and serve the rest in a bowl. If you like accompany with rice and a Thai vegetable salad.