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Satay - Thai style


For 2 to 4 servings:

500g chicken breast, cut into chunks
30g red curry paste
30ml oyster sauce
10g coriander powder
10g fennel powder
10g cumin powder
5 shallots
3 cloves garlic
1 slice galangal, also known as blue ginger
50g palm sugar
50ml oil
50ml lemon juice
Sea salt

For the satay sauce
5 sticks lemongrass, white part only
450ml chicken stock or water
50g Thai Panang curry paste
50g palm sugar
80g peanut butter
5 dried chilli
5 cloves garlic, coarsely chopped
5 shallots, sliced
1 slice galangal
Kaffir lime leaves
Peanut oil

Cooking Method

  1. Blend garlic, shallots, ginger, red curry paste with lemon juice. 
  2. Then add coriander powder, fennel powder, cumin powder and salt.
  3. Now, mix in the oyster sauce, oil and palm sugar. Mix well. 
  4. Marinate chicken for 4 to 6 hours, preferably overnight. 
  5. Skewer chicken with satay sticks and cook on the pan for about 2 to 3 minutes on each side till lightly browned. 
  6. For more flavour, flatten the root of a lemongrass and use it to brush satay with oil while cooking. 


For the satay sauce

  1. Slice the white part of the lemongrass thinly.
  2. Heat some oil on a pan and saute lemongrass, garlic, galangal, shallots, kaffir lime leaves and dried chilli on high heat.
  3. Put in a food processor and blend. Add 50ml of stock or water.
  4. Remove the paste from the food processor. Add a little oil onto a pan and fry the paste. Then add curry paste to the pan and mix. 
  5. Add peanut butter and the remaining chicken stock or water.
  6. Stir and cook till slightly thickened. Then add palm sugar.
  7. Add more palm sugar, if needed.


Recipe by Chef Jeremy Choo & La Galerie De Dietrich

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