Ingredients Jump to Instructions ↓

  1. Satehs with spicy peanut sauce

  2. 2 lbs boned chicken legs, thighs or breasts

  3. 6 tbsp oil

  4. 2 tbsp curry powder

  5. 2 tsp brown sugar or honey

  6. 1/3 to 1/2 cup oil

  7. 1 1/2 cups chicken stock

  8. 1 1/2 cups coconut milk

  9. 6 shallots

  10. 3 large cloves garlic

  11. 1 or 2 stalks lemongrass

  12. 1 tsp curry powder

  13. 1/2 tsp red pepper flakes or cayenne

  14. peanuts or chunky peanut butter

  15. 5 bay leaves

  16. juice from 1 lemon

  17. fish sauce

  18. Blend oil, lemongrass, garlic, cayenne, curry and sugar in blender

  19. or food processor. Set aside. Bone chicken and cut into cubes

  20. around 1/2 inch on a side. Slide cubes onto soaked wooden or flat

  21. metal skewers.

  22. Load the satehs into a shallow bowl or baking dish. Cover with

  23. marinade. Let sit in fridge for 2-24 hours.

  24. To make peanut sauce, peel and chop lemongrass, shallots and garlic.

  25. The lemongrass should be chopped very finely. Heat oil in a skillet.

  26. When hot, saute the shallots, garlic, lemongrass, curry powder and pepper flakes or cayenne for 2 or 3 minutes, until light brown.

  27. Stir in the chicken stock, lemon juice, around 3 tablespoons fish

  28. sauce, and bay leaves. Simmer gently for a few minutes.

  29. Stir in coconut milk and about 2 tbsp ground peanuts or chunky

  30. peanut butter. Cook gently, stirring constantly, until hot but

  31. not quite bubbling.

  32. Adjust flavors to your satisfaction with hot pepper, fish sauce

  33. and/or peanut. Cook down gently to desired thickness (or thin with

  34. chicken broth or water), and take off heat. Reheat gently when

  35. about to serve the satehs.

  36. Get your rice going, and start barbecuing or broiling the satehs.

  37. Stockpile them in a warm oven until all are done. Serve satehs

  38. with rice, both drenched in peanut sauce. Pass more peanut sauce

  39. around the table, along with a heat source for those who want more

  40. fire, such as vinegar/fish sauce/lime juice/fresh hot pepper/honey.


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