Chicken Satay with peanut sauce

Spice paste:

2 medium onions
4 large garlic cloves
2" x 2" piece of ginger
1 red finger chilli (more if you like it hotter)
1 stalk of lemon grass
1 T. lemon juice
1 1/2 t. cumin seeds
1 1/2 t. coriander
1 T. turmeric powder
1 T. paprika
1 t. cinnamon
2 T. fish sauce
3 T. brown sugar
2 T. oil

Roughly chop the onions, garlic, ginger, chilli and lemon grass. Grind the cumin seeds in a mortar and pestle or coffee grinder. I always use whole cumin seeds because it has a fresher, zestier taste than the ready ground cumin. Blend everything in a food processor until smooth.


Ingredients for the satay chicken:


6 boneless chicken thighs, skin on
1/3 c. of the previously prepared spice paste
2 T. light soy sauce
cooking oil
bamboo skewers, soaked in water


Cut the chicken into 1" x 1" cubes. Season with 1/3 cup of the spice paste and 2 tbsps. of light soy sauce. Set aside to marinade for at least 30 minutes. Thread four pieces in each bamboo skewer. Drizzle with oil before grilling in the barbecue.

Note - I've been looking for a good peanut sauce. I'll let you know how this one turns out...

1/4 c. oil
the rest of the previously prepared spice paste
1 T. shrimp or anchovy paste
1 T. brown sugar
3/4 c. coarsely chopped peanuts
1 c. coconut milk
1/4 c. water


Put the oil in a hot pan or wok. When the oil is hot enough, add in the spice paste, shrimp or anchovy paste and sugar. Turn the heat down and fry the paste mixture, stirring occasionally. It is ready when it is reduced and thickened and exudes oil. Add the coconut milk and water and simmer for 10 minutes. Add the peanuts and simmer for another 5 minutes. Check the seasonings. The sauce should be thick enough to cling to whatever is dipped in it. You may add some water if it gets too thick.