Cooked - Grilled Chicken Satay Skewers

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Grilled Chicken Satay Skewers

1.0

1 tbsp coriander seeds

¼ tsp black cumin seeds

15 white peppercorns

7 dried red spur chilis, seeded, cut into small pieces, soaked in warm water for 10 minutes until softened, and squeezed dry

1 tbsp paprika

1 tsp sea salt

¼ cup thinly sliced lemongrass (about 2 stalks)

1 tbsp thinly sliced galangal

1 tsp grated kaffir lime zest

¼ cup unpeeled Thai garlic cloves, or thinly sliced peeled regular garlic

¼ cup thinly sliced shallots

1 tbsp + 1 ½ tsp Thai shrimp paste

1 cup well-shaken coconut milk

½ cup unsalted roasted peanuts

1 tbsp + 1 ½ tsp Red Curry Paste (see above)

1 tbsp curry powder

¼ tsp ground turmeric

1 tsp light soy sauce

½ tsp Thai fish sauce

1 tbsp coconut sugar

¼ cup water

2 tbsp white vinegar

2 tbsp Thai palm sugar

⅛ tsp sea salt

1 mini cucumber, diced

1 fresh red spur chili, coarsely chopped

1 shallot, coarsely chopped

30 6" bamboo skewers

1 tsp coriander seeds, toasted

¼ tsp white peppercorns

2 tbsp thinly sliced lemongrass

1 2"-piece fresh turmeric, peeled and thinly sliced

1 ½ tsp sea salt, divided

2 tbsp water

1 tbsp evaporated milk

1 tbsp + 1 ½ tsp light soy sauce

1 tbsp + 1 ½ tsp Thai oyster sauce

1 tbsp sweetened condensed milk

1 tbsp vegetable oil

1 tsp curry powder

1 tsp tapioca starch

1 ½ lbs. (675 g) skinless, boneless chicken thighs, cut into bite-size pieces

½ cup well-shaken coconut milk, for brushing

Make Red Curry Paste: Heat small skillet over medium heat. Once pan is hot, add coriander seeds, cumin seeds and white peppercorns, and toast, stirring occasionally, for 2 minutes. Transfer to plate to cool. Using stone mortar and pestle, grind toasted spices to fine powder. Add chilis, paprika and salt, and grind to paste. One at a time, and pounding to paste after each addition, add lemongrass, galangal, lime zest, garlic, shallots and shrimp paste. Store in airtight container in fridge for up to 1 week, or in freezer for up to 3 months.
Make Peanut Sauce: In small food processor, combine coconut milk, peanuts, Red Curry Paste and turmeric, and purée. Transfer to small pot and bring to a boil over medium heat. When sauce starts to boil, reduce heat to medium-low, and add light soy sauce, fish sauce and coconut sugar. Stir to mix well and continue to simmer, stirring occasionally and scraping bottom of pot

Course🍽️Main Course

Diets🌾Gluten-free🥩Carnivore...

Category🍢Skewers

Cuisine🇹🇭Thai

Occasions🍗Barbecue🎊Party

Season☀️Summer

DifficultyMedium ⏰ 45m

Created 75 weeks ago

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