- 800 gm skinless chicken breast, cut into thin slices, or chicken thigh cut into 2cm pieces
- 3 tsp finely grated ginger
- 2 tsp finely grated turmeric
- 2 garlic cloves, finely grated
- 2 tbsp light soy sauce
- 1 tbsp peanut oil, for drizzling
- Coconut milk, for brushing
- Lime wedges or charred lime wedges, for squeezing
- Vietnamese mint leaves, to serve
Quick satay sauce
- 120 gm crunchy peanut butter
- 2 tbsp tamarind extract (see note)
- 1 tbsp light soy sauce
- 2 tbsp honey
- 1 small red chilli, finely chopped (seeds optional)
- Coarsely crushed roasted unsalted peanuts, to serve
- 1Preheat a barbecue (preferably charcoal) to medium-high. Combine chicken, ginger, turmeric, garlic and soy sauce in a bowl, season with sea salt and toss to coat. Thread chicken onto 12 skewers, folding pieces back on themselves if necessary. Drizzle with oil and grill, brushing with coconut milk and turning occasionally, until charred and cooked through (5-6 minutes).
- 2Meanwhile, for satay sauce, combine ingredients in a bowl (add chilli to taste) and season to taste. Transfer to a small serving bowl and top with roasted peanuts.
- 3Squeeze lime over chicken skewers, top with mint and serve with satay sauce.
Note Tamarind extract is best made fresh. To make it, mix tamarind pulp with hot water and stand until pulp softens. Break up pulp in the water with the back of a spoon and strain through a coarse sieve. Alternatively, use jarred tamarind paste.
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