- 2 lb / 1 kg boneless/skinless chicken thighs, skimmed of fat and cut into 1-inch cubes
- 3 tablespoons oil
- 2 stalks lemongrass, white parts only; minced
- 3 cloves garlic, peeled + sliced
- 1 2-inch piece galangal, sliced
- 6-8 small shallots peeled + sliced
- 2 tsp turmeric powder
- 1 tsp coriander powder
- 1 tsp chili powder
- 2 tsp salt
- 1/2 tsp sweet soy sauce
- 2 Tbsp palm sugar (can sub brown sugar)
- Bamboo skewers – soaked in cold water for at least 2 hours
To make the chicken:
- Mash all the the marinade ingredients in a mortar and pestle until you have a fine, chunky paste
- Mix the chicken and the marinade together; stir to mix well. Marinate the chicken for at least around 5-6 hours in the fridge, or ideally, overnight for max flavor.
- When ready, thread 3-4 pieces of the chicken meat onto soaked bamboo skewers.
- Grill the chicken skewers for 3-4 minutes on each side until the meat is fully cooked and the surface is nicely charred, on the both sides. If you do not have a grill, you can do this over medium heat on a cast-iron pan on the stove.
- Serve hot with peanut sauce the fresh cucumber pieces and onions.
Peanut sauce for dipping: (The Base):
- 1 C dry roasted peanuts, unsalted
- 1 Tbsp tamarind pulp
- 1 Tbsp vegetable oil
- 1 C water
- 1/2 tsp kosher salt or to taste
- 2 1/2 Tbsp palm sugar
- 1 tsp coriander powder
- 1 Tbsp sweet soy sauce (Kecap Manis)
The spice paste for the peanut sauce:
- 10 dried red chilies, seeded and soaked in warm water
- 4 cloves garlic, peeled
- 5 small shallots, peeled + sliced
- 1 stalk lemongrass, cut into 3 strips; bottom 1/3: minced; top 2/3s: cut in half and smashed
- 1/2 inch piece galangal, peeled and minced
To make the peanut sauce:
- Crush the peanuts with mortar and pestle or use a food processor to grind the peanuts. Set aside.
- Chop the spice paste ingredients coarsely, transfer to a mortar and pestle and pound until fine. Add a few tablespoons of water to help blending.
- In a sauce pan, heat the oil on medium heat and add the spice paste.
- Add the remaining two strips of lemongrass in the spice paste. Fry the spice paste until fragrant and spicy.
- Add the ground peanuts, water, tamarind juice, salt, sugar, coriander powder and sweet soy sauce. Stir to combine well.
- Reduce the peanut sauce on medium-low heat, stir continuously for about 5-10 minutes or until the peanut sauce thickens enough to coat a spoon.
- Let cool at room temperature and serve with satay.
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