Ingredients
For Satays:
3 pounds chicken breast, cut into 2 inch chuncks
1 Tablespoon chopped Galangal
4 Kaffir lime leaves cut into strips, stems removed
4 Tablespoons chopped Ginger
1 Tablespoon Coriander seeds
1 bunch chopped Coriander (cilantro)
3 Tablespoons dark soy sauce
For Peanut Sauce:
1 Tablespoon Cumin Seeds
4 Tablespoons Chopped Ginger
3 Sticks Lemongrass
9 Shallots
1 Tablespoon Coriander Seeds
9 Cloves Garlic
375 Grams Roasted Peanuts
6 Tablespoons Fish Sauce
3 Red Bird’s Eye Chilies
3 Tablespoons Ketchup
3 Tablespoons Sugar
To serve:
Little Gem Lettuce
Thai Sweet Chili Sauce
Preparation
Mix Satay ingredients in food processor (not the chicken)
Combine with chicken in bowl and put in refrigerator of at least one hour, better overnight.
Mix the Peanut Sauce ingredients in food processor and heat gently for 15 minutes or until sauce thickens.
Barbeque Satays over medium heat or grill in oven for 10-15 minutes.
Place Satays on Lettuce leaves and drizzle with Peanut Sauce
Serve with Sweet Chili Sauce in dipping dishes
