Satay with Peanut Sauce

Ingredients

• 500g chicken breast, cut into 2cm cubes
• 120g roasted peanuts, unsalted, finely ground
• 60ml coconut milk
• 20ml tamarind paste
• 15ml fish sauce
• 10g palm sugar
• 3 cloves garlic, minced
• 1 shallot, minced
• 1 tsp ground coriander
• 1 tsp ground cumin
• ½ tsp Aleppo pepper

Method

1. 1
   Thread chicken cubes onto 8 wooden skewers (pre-soaked 30 minutes) and set aside.
2. 2
   Blend ground peanuts with coconut milk, tamarind paste, fish sauce, palm sugar, garlic, shallot, coriander, cumin, and Aleppo pepper until smooth.
3. 3
   Reserve 150ml peanut sauce for serving; coat skewers with remaining sauce and let sit 5 minutes.
4. 4
   Heat a cast-iron grill pan or barbecue to medium-high; grill skewers 3–4 minutes per side until chicken is cooked through and edges char lightly.
5. 5
   Rest skewers 2 minutes on a warm plate.
6. 6
   Warm reserved peanut sauce gently in a small pan; do not boil.
7. 7
   Serve skewers with warm peanut sauce and lime wedges.