I love chicken satay!!!!!!!!! It’s quick, easy and delicious and a great mid-week dinner or lazy weekend lunch.
Tin of coconut Milk
Red chilli (with seeds)
Stick of Lemon Grass
The left over marinade ( strained)
You will also need some sliced chicken and wraps also salad items like cucumber, lettuce, tomato and corriander.
I marinaded the chicken in a tin of coconut milk, a stick of lemon grass, chilli, shallots, fresh tumeric, galanghal, ginger, light soy sauce and fish sauce. I covered the chicken in the marinade and put it in the fridge for fours hours. and if you plan ahead put it in over night.
I sliced up some peppers and red onion and roasted them in the oven with a bit of ground nut oil for around half an hour, the reason for the ground nut oil is it’s tasteless and you don’t want a Thai peanut sauce and olive oil together, yuk.
To make the satay sauce I drained the chicken and discarded all the bits from the marinade and put the coconut milk marinade to one side. I started by gently frying garlic, chilli and shallot for a few mins and then added the marinade and bought it to the boil as it had raw chicken in it.
I then turned it right down and added the peanut butter, some brown sugar,a dash of fish sauce and the squeezed a lime into it.
I was going to take pictures of the wraps and their construction but was to excited about eating them and forgot!! x