Sam Fox's Malaysian chicken satay with peanut suace

Ingredients

• 8 de-boned chicken thighs
• 1/2 can coconut milk
• wooden skewers, soaked in water for at least 1 hour to prevent burning
  
  FOR THE MARINADE
• 2 stalks lemon grass
• 6 shallots
• 2 cloves garlic
• thumb-sized piece of ginger, peeled
• 1/2 tsp ground turmeric
• 2 tsp coriander seeds
• 4 tbsp of kecap manis (sweet soya sauce)
• 1 tbsp oyster sauce
  
  FOR THE PEANUT SAUCE
• 2 cloves garlic
• 1 fresh red chilli, deseeded and finely chopped
• 1 tbsp unsalted peanuts
• 2 tbsp crunchy peanut butter
• 1 lime, juice only
• 2 tbsp toasted sesame oil
• 2 tbsp soy sauce
• 5 tbsp coconut milk
• 1 1/2 tbsp rice vinegar

Method

1. Cut the chicken into bite size pieces and place in a dish. Put all the marinade ingredients into a food processor and blend into a paste. Add the coconut milk to the paste and pour over the chicken pieces. Cover and place in the fridge to marinate for at least 2 hours.

2. Meanwhile, make the peanut sauce by putting the garlic, chilli, peanuts, 1 tablespoon of peanut butter and the lime juice into a food processor and blend. Next add the toasted sesame oil, soy sauce and rice vinegar and blend into a smooth paste. Place mixture into a small saucepan, adding the other tablespoon of peanut butter and the coconut milk. Stir and warm gently

3. Once marinated, thread the chicken pieces onto the skewers and grill or cook on a hot plate or griddle for 2-3 minutes each side or until cooked through. Brush with left over marinade or coconut milk as they cook and serve with the peanut sauce on the side.