Serves 4, GF, DF
600g boneless chicken (breast, tenderloins or thigh)
2 tbsp sweet chilli sauce
1cm piece of lemongrass (white part only), finely chopped
2cm piece of fresh ginger, peeled and finely grated
2 tbsp soy sauce (or Tamari for gluten free version)
2 tsp ground coriander
1½ tsp ground cumin
½ tsp turmeric
2 tbsp brown sugar
1 cup roasted peanuts, finely chopped (I did this in the kitchen whizz)
400g tin of coconut milk
2 tbsp fish sauce
Place the sweet chilli and soy sauce in a bowl along with the lemongrass, ginger, coriander, cumin and turmeric. Mix well and divide in half.
Cut the chicken into strips and add this to half of the marinade.
Pour the other half into a pot along with the brown sugar, peanuts, coconut milk and fish sauce. Over a low heat simmer for 10-15 minutes. When thick enough add a squeeze of lime and check the seasoning. The sauce can be now be stored in the fridge for a few days and reheated just before serving.
To serve, skewer the chicken onto bamboo skewers and BBQ or fry until golden and cooked through. Served with rice and a fresh salad of cucumber and herbs and drizzled with the satay sauce.