A couple of weeks ago, we brought the girls to Phuket, Thailand. We were playing by the pool and I was looking at the menu, figuring out what to order for the girls. I ordered a simple fried rice, and Thai Sate Chicken as a side for the little ones. And man did they love the chicken, my 20 month old was happily dipping the chicken in the peanut sauce and munching away. My coming 3 year old kept asking for more, so I made a mental note to make this dish when we return to Singapore. 2 weeks after we got back, I finally made it. My elder daughter came back from daycare, saw the skewered chicken on the table and gave me a big smile. She said, “Mummy, what you got? Chicken? May I please?” and very willingly sit herself on her chair (usually she would want to eat after her little sister). And after finish her portion and licking the skewer clean, she asked for more and told me that she liked it. That’s one of the best compliment from my girls! I’m just glad to know that they are enjoying the food that I make for them. Spicy Peanut Sauce Recipe: HERE
Ingredients (Makes about 12 satays)
- 2 boneless, skinless chicken thighs, cut into strips
- 12 bamboo skewers, soaked in water for at least 30 mins before use
- 1 tbsp oil
- 1 lemongrass, ends and inner part only
- 1 tsp turmeric
- 1 tsp curry powder
- 1/2 lime juice
- 1 inch thumb galangal/blue ginger
- 1 tbsp brown sugar
- 1 tbsp fish sauce
- 1/4 cup coconut milk
- 1 clove garlic
- 1 small shallot
Place ingredients except the chicken, skewers, and oil into a food processor.
Blend until you get a paste.
You may have to scrap down the sides a few times.
Marinate the chicken in the paste for at least 3 hours to 24 hours.
Thread chicken on bamboo skewers.
Brush on some oil on the grill and grill on med-high heat , about 2-3 mins on each side.
Brush on some marinade on the chicken while grilling.