There's satay, and then there's real Thai beef or chicken satay. Prepare to be blown away by the succulent taste of this recipe.
- Serves: 4 persons
- For the Marinade:
- ¼cup minced lemongrass (fresh or frozen)
- 2shallots (or 1/4 onion, sliced)
- 4cloves garlic
- 1to 2 fresh red chiles (sliced, or 1/2 teaspoon to 1 teaspoon cayenne pepper, to taste)
- 1thumb-size piece galangal (or ginger , thinly sliced)
- ½teaspoon turmeric
- 2tablespoons ground coriander
- 2teaspoons cumin
- 3tablespoons dark soy sauce
- 3tablespoons fish sauce
- 6tablespoons brown sugar (you need all of this)
- 2tablespoons vegetable oil
- For the Meat:
- 8boneless chicken thighs, cut into small, thin pieces
- 1package wooden skewers
- For Serving:
- Peanut dipping sauce
- Cooked jasmine rice
Step 1Gather the ingredients.
Step 2Make the marinade by placing the lemongrass, shallots, garlic, chiles, galangal or ginger, turmeric, coriander, cumin, soy sauce, fish sauce, brown sugar, and oil in a food processor or chopper. Process well.
Step 3Taste-test the marinade. You should taste sweet, spicy, and salty; sweet and salty should be the strongest flavors. Add more sugar or fish sauce (in place of salt) to adjust the taste. You also can add more chile if you want it spicier.
Step 4Cut beef or chicken into small pieces or strips—thinner is better.
Step 5Place the chicken in a bowl and pour the marinade over the top (reserve some marinade if you want it for basting). Stir well to combine. Marinate for at least 2 hours (or up to 24 hours).
Step 6When ready to cook, thread the meat onto wooden skewers. Fill up to 3/4 of the skewer, leaving the lower half empty as a "handle" to easily turn the satay.
Step 7Grill the satay, basting the first time you turn it with a little of the reserved marinade from the bowl. Depending on how thin your meat is, the satay should be done in 10 to 20 minutes.
Step 8Serve with Thai jasmine rice and Thai peanut sauce for dipping. For extra special occasions, serve with Thai coconut rice .