Satay with peanut sauce & cucumber and mint salad

Satay with peanut sauce & cucumber and mint salad


Marion Grasbys fresh, minty salad teams perfectly with the rich and fragrant peanut sauce.

The ingredient of Satay with peanut sauce & cucumber and mint salad

  1. 2 cloves garlic, halved
  2. 2 teaspoons white peppercorns
  3. 2cm piece ginger, thinly sliced
  4. 1 1/2 teaspoons ground turmeric
  5. 80ml (1/3 cup) vegetable oil
  6. 1 teaspoon fish sauce
  7. 800g chicken thigh fillets, cut into 2cm x 3cm pieces
  8. Steamed rice, to serve
  9. 2 teaspoons coriander seeds
  10. 2 teaspoons cumin seeds
  11. 1 small onion, roughly chopped
  12. 1 red birds-eye chilli, roughly chopped, plus extra, to serve
  13. 2cm piece ginger, thinly sliced
  14. 1/2 teaspoon ground turmeric
  15. 2 tablespoons vegetable oil
  16. 400ml can coconut milk
  17. 75g (1/2 cup) roasted unsalted peanuts
  18. 2 tablespoons crunchy peanut butter
  19. 1 tablespoon tamarind puree (see note)
  20. 65g (1/4 cup) palm sugar, finely grated (see note)
  21. 1 tablespoon lime juice
  22. 2 teaspoons fish sauce
  23. 1 lime, juiced
  24. 1 teaspoon fish sauce
  25. 1 teaspoon palm sugar, finely grated
  26. 2 Lebanese cucumbers, peeled, thinly sliced lengthways
  27. 1/2 cup mint leaves
  28. 1/2 cup coriander leaves
  29. 2 eschalots, thinly sliced

The instruction how to make Satay with peanut sauce & cucumber and mint salad

  1. To make chicken satay marinade, using a pestle and mortar, pound garlic, peppercorns and ginger to a paste. Transfer to a bowl and stir in turmeric, oil and fish sauce. Add chicken and stir to coat well. Cover with plastic wrap and refrigerate for at least 30 minutes.
  2. To make the peanut sauce, place coriander and cumin seeds in a frying pan over medium heat and stir for 1 minute or until fragrant. Cool. Using a pestle and mortar, pound to a powder. Process onion, garlic, chilli, ginger and turmeric in a food processor to a paste. Heat oil in a saucepan over low heat. Add paste and cook, stirring, for 5 minutes. Add coconut milk, stir to combine, then bring to a simmer.
  3. Meanwhile, process peanuts in a food processor until they resemble breadcrumbs. Stir ground peanuts, peanut butter, tamarind puree, palm sugar, lime juice and fish sauce into the coconut-milk mixture and simmer gently for 5 minutes. Adjust flavour with a little more palm sugar, lime juice or fish sauce, if desired (the sauce should be sweet with hints of sourness). Cover and keep warm until needed.
  4. To make salad dressing, place lime juice, fish sauce and palm sugar in a bowl and whisk until sugar dissolves.Preheat a barbecue or chargrill pan over high heat. Thread 3u20134 pieces of chicken onto each skewer. Cook satay, in 3 batches, for 2 minutes each side or until just cooked through. Keep warm in a medium oven.
  5. Meanwhile, to make salad, toss cucumber, mint leaves, coriander leaves and eschalots with dressing.
  6. Serve satay with peanut sauce, steamed rice, cucumber and mint salad and extra chilli.

Nutritions of Satay with peanut sauce & cucumber and mint salad


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