You can grill it on a BBQ, cook it in the oven, or even fry it in a saucepan with a herby butter. You could also substitute the chicken for strips of lean beef, as long as you don’t use stewing beef. Serve with fragrant jasmine rice or on skewers with a bit of side salad. You could also serve with stir-fried Thai vegetables, just add a little of the peanut sauce in when cooking.

Ingredients:

• Around 8-16 skinless chicken thighs. Thigh meat is the tastiest and most flavoursome chicken meat.
• Wooden skewers

SATAY MARINADE INGREDIIENTS:

• 50g very finely chopped lemongrass
• One small chopped onion
• 2 fat cloves of garlic
• 1 thumb sized piece of very finely chopped ginger
• ¼ thumb sized piece of very finely chopped turmeric, or ½ tsp. of dried turmeric
• 1 tbsp. lime juice
• 1 tbsp. ground coriander
• 2 tsp. cumin
• 3 tbsp. soy sauce
• 4 tbsp. fish sauce
• 5 tbsp. brown sugar

(JUST REMEMBER 1, 2, 3, 4, 5, WHEN WORKING OUT INGREDIENTS)

PEANUT SAUCE:

• 250g roasted peanuts
• 50ml water
• 2 fat cloves of garlic
• Dash of soy sauce
• Dash of sesame oil
• 2 tbsp. brown sugar
• 2 tbsp. fish sauce
• ½ tbsp. lime juice
• ½ tsp. chilli sauce
• 50ml coconut milk

Method of Preparation:

Soak skewers in water and cut up chicken into bite sized chunks.

Process all the ingredients in a food processor.

Marinade for up to 24 hours

When cooking, slide onto the skewer.

Start cooking, turning every 5 minutes. Your meat, depending on thickness will be cooked in 10-20minutes.

The easiest way to prepare this dish is to measure everything out beforehand.

For the peanut sauce, blend everything together in a food processor.

You can serve it warm or at room temperature.

A nice way to serve this dish is also by putting some of the peanut sauce through some warm egg noodles, then slide the chicken from the skewers and serve on top of the noodles.

You can keep both the marinade and the sauce in the fridge for around 2 weeks.

You could also use the marinade as a sauce base for a Thai-style chicken stew.

The recipe for peanut dipping sauce that follows takes its influences from Thailand where the dishes are dependent on the characteristic blending of the flavors of salty, sweet, sour, pungent and hot to tease and please the taste buds.

There are a lot of ingredients in the recipe that follows for Thai peanut dipping sauce, but once you have gathered them, the preparation is quite simple and fast. There is a lot of satisfaction to be had in making your own sauce to serve rather than opening up a jar of prepared sauce.

This recipe for Thai peanut dipping sauce is a perfect accompaniment for marinated chicken skewers cooked on the barbecue, or for shrimp, pork chops or to use in any recipe which calls for a peanut sauce.

Ingredients

• 1/4 of a large onion or one small shallot, finely chopped
• 1 1/2 T peanut oil
• 1 garlic clove, finely chopped
• 1 T of fish sauce or soy sauce
• 8 oz (one can), coconut milk
• 2 T tamarind puree
• 1 1/2 T palm sugar
• 1 1/2 T lime juice
• 4 Fresh chilies
• 2 T prepared Thai red curry paste
• 1 C crunchy peanut butter

Method

Place peanut oil, onion (or shallot), and garlic in a small sauce pan. Turn the heat on to medium low and cook the mixture until the vegetables are soft and translucent.

Add fish or soy sauce, coconut milk and remaining ingredients up to the peanut butter and simmer for 1-2 minutes over low heat.

Remove sauce pan from heat and stir in the peanut butter using a wire whisk.

Check the dipping sauce for heat and tartness. You may want to add more chilies or lime juice to adjust the flavor to your liking.

The sauce should not be too bland or too sweet. Let the sauce out by whisking small amounts of water or coconut milk in to it at a time if dipping sauce is too thick.

Ingredients

• 0.5 lb boneless chicken, chopped
• 3 1/2 tbsp frozen lemongrass, thawed
• 1 can coconut milk / fresh coconut milk
• 2-3 Thai green chillies or jalapeno peppers
• 2 tsp minced garlic2 tsp ginger, peeled sliced
• 2 medium sized red onion, sliced
• 1 cup fresh cilantro leaves, chopped
• 1 tsp sugar (brown)
• 1/2 tsp dry coriander powder
• 1/2 tsp cumin seeds
• 1 tbsp lemon juice
• 1/4 cup or 3-4 tbsp Thai fish sauce
• 1 1/2 shrimp paste
• 1/2 tsp ground pepper, white
• 2-3 tbsp oil
• Fresh basil leaves for garnishing
• Salt as per taste

Method

Put lemon grass, garlic, onion, green chillies, ginger, brown sugar, fish sauce, shrimp paste, white pepper, cumin seeds, coriander powder, cilantro leaves, lemon juice in a blender then pour half of the coconut milk over it. Blend the ingredients well together make a smooth paste.

Heat a non stick frying pan over medium-high heat and drop 2 table spoons oil on the pan. Scoop in the paste over the heated oil and stir it with a cooking spoon for approx. 1-2 minutes. Add remaining half coconut milk on the paste and combine it. Now, add the chopped chicken pieces and reduce the heat to low. Add salt as per taste. Keep stirring the chicken in regular intervals until it gets cooked thoroughly. Add little amount of water, if curry chicken mixture is getting too dry. Stir it well for another 5 minutes on low flame.

Garnish the curry with fresh cilantro and basil leaves and serve it hot with Thai fragrant rice, whole grain thai brown rice or plain basmati rice.

Combining the flavors of salty, sweet, pungent, sour and hot, and renown for its complex balance of tastes, a Thai green curry should be both light and flavorful.

Depending on where you live, you can get authentic vegetables and herbs for your Thai curry. However, if you don’t live close to an Asian market it is possible to make an authentic tasting Thai curry using the vegetables available at your local supermarket.

I usually use whatever vegetables I have in my refrigerator to make my curry on any given day, so although the base recipe is the same, it never gets boring as the content tends to be different every time I make it.

The following recipe is one of the basic chicken recipes for Thai Chicken Curry that is easy, fast and so full of flavor! Enjoy your curry with fresh steamed Jasmine rice.

Ingredients:

• 2 T canola oil
• 2 T Prepared Thai Green Curry Paste (commonly available in the foreign food section of your grocery store and in most Asian supermarkets)
• 1 can (8oz), coconut milk
• 2 medium potatoes, peeled and cubed
• 1 onion, diced
• 1 piece of ginger, half the length of your thumb, finely diced
• 1 green pepper, thickly sliced
• 1/2 zucchini, sliced in half length-wise and cut into thin half circles
• 1 green chili, finely diced (use more if you like it hot, use less or none at all if you want it to be less spicy. Prepared curry paste already has some spice to it so take that into consideration)
• 2 boneless, skinless chicken breasts, diced into bite sized pieces
• Juice of one lime
• 1 T fish sauce
• 1 T sugar
• Handful of fresh torn basil leaves

Method

Put oil into a large Dutch oven and heat over medium high. Add the curry paste and fry for a few minutes.

Add the can of coconut milk, using a whisk to incorporate paste into coconut milk and eliminate lumps

Add potatoes, bring to a boil and reduce heat to a simmer. Continue to cook potatoes for about 5 minutes.

Add the rest of the vegetables and continue to cook another 10 minutes.

Add chicken, and cook until done about 5 minutes.

Turn off the heat and add lime juice, fish sauce and sugar. Stir to combine.

Serve over steamed jasmine rice

Sprinkle torn basil leaves over the curry before serving.