Grilled chicken skewer, satay sauce and mango salad

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I love the distinctly Thai flavours in this light but very spicy, Thai style chicken skewers. This recipe works perfectly on a b.b.q, but it also taste great simple cooked in a pan.
The satay sauce is a sauce I learnt how to cook while living in Thailand. There are so many variations of satay sauce but I find that this Thai version has such a depth of flavour that cannot be matched.
The flavours in the dressing should be a perfect balance between spicy, salty, sweet and sour, for that true taste of Thailand.


For the satay sauce;

75g red curry paste
125g smooth peanut butter
Solidified cream of 1 tin of coconut milk
35ml veg oil
75g palm sugar
30ml fish sauce
75ml tamarind juice
2 tins coconut milk

For the dressing;

500ml vegetable oil
2 shallots, finely diced
1tblsp red curry paste
1 large knob ginger, peeled and diced
4 red chillies, deseeded and chopped
100g palm sugar, grated
100ml rice wine vinegar
Juice of 2 limes
50ml fish sauce
Coriander chopped

Lemongrass marinade;

2 tins of coconut milk
1tblsp palm sugar
2tblsps fish sauce
3tsps finely grated lime rind
2 cloves garlic, crushed
2tsps finely grated fresh ginger
1 stalk lemongrass, finely chopped

For the chicken skewers;

800g chicken breast fillets
8 wooden skewers, soaked in water for at least 2 hours

For the salad;

2 baby gem lettuce, shredded
1 ripe mango peeled and sliced
14 fresh mint leaves
12 coriander leaves
4 scallions finely sliced
2 red shallots finely sliced
1 carrot, cut into fine strips
1 small cucumber peeled, deseeded and sliced


For the satay sauce;

Blend the curry paste with the peanut butter together.
In the wok heat the coconut milk with the oil over high heat until it splits and starts to bubble, add the paste and cook for 10mins or until very fragrant, your nose will tell you when it’s ready. Add the sugar and continue to cook until completely melted.
Pour in the fish sauce, being careful as the mix will spit as the fish sauce loosens the
sugar. Finally add the tamarind and the coconut milk and bring to the boil, simmer for 5mins and remove from the heat

For the dressing;

Heat 3tblsp of the oil in a wok and add the shallots, paste, ginger and chillies fry over medium heat and cook until the paste smells very fragrant. Add the sugar and the vinegar and cook to a light syrup.
Remove from the heat and stir in the lime juice, fish sauce and the remaining oil. Finally add the coriander, taste to make sure the flavours are well balanced.
The taste should be hot, sweet, sour and salty with no flavour overpowering the other.

For the lemongrass marinade;

Combine all ingredients in a large bowl.

For the chicken skewers;

Cut chicken into 5cm dice. Add to marinade and turn to coat all over. Cover and refrigerate for 30 minutes or overnight. Drain chicken. Reserve marinade.  Thread the chicken pieces onto the soaked wooden skewers.
Heat oil in a grill pan. In two batches, add skewers and cook on a medium heat, turning occasionally, for about 10 minutes or until cooked through.

For the salad and to serve;

To serve place all of the salad ingredients into a bowl and mix well. Add 4tblsp of the dressing and mix well. Place chicken skewers onto of salad and pour a little satay sauce over the skewers. Serve extra satay sauce on the side.

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