Barbecued chicken satay with peanut sauce
A great starter or snack.
Ingredients
400ml light coconut milk
1 tbsp red curry paste
1 1/2 tbsp caster sugar
1 1/2 tbsp fish sauce
1 1/2 tsp tamarind puree
50g chopped roasted peanuts
8 chicken skewers
sliced Lebanese cucumber
coriander leaves
Method
For peanut sauce, place 400ml light coconut milk in a small saucepan and bring slowly to the boil. Add 1 tbsp red curry paste and cook, stirring, for 2-3 minutes or until fragrant. Add 1 1/2 tbsp caster sugar, 1 1/2 tbsp fish sauce and 1 1/2 tsp tamarind puree and simmer for 2-3 minutes. Add 50g chopped roasted peanuts, stir and remove from heat.
Cook 8 satay chicken skewers on a hot barbecue, turning occasionally until cooked and tender.
Serve with peanut sauce and sliced Lebanese cucumber tossed with coriander leaves.
This recipe is featured in the book, Whip it Up which is available now in all good bookstores RRP $24.95. To order direct call 1300 656 059 or visit www.smh.com.au/store
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