Satay can be considered Thai fast food. They can be eaten hot or cold, served as appetizer, buffet, snack, packed lunch or a main dish.
- Place the lemon juice, ginger, coriander seeds, parsley leaves and soy sauce in a food processor. Pulse until the ingredients are mixed together. This is the marinade.
- Place diced chicken in a bowl, add the marinade and toss to coat the chicken pieces, cover and chill in the fridge for 1 hour or preferably overnight.
- Thread the marinated chicken pieces on the skewers.
- Broil, barbecue or cook in a preheated griddle pan for 10-15 minutes, turning occasionally, until the chicken is golden brown and the juices run clear.
- Place roasted peanuts. cumin, shallots, garlic, brown sugar, coconut milk and fish sauce into a food processor and blend until smooth.
- Pour the mixture into a pan. Bring to the boil and simmer gently for 15 minutes, until it begins to thicken.
Serve with jasmine rice and romaine lettuce.
For an authentic Thai flavor, use 1 stick lemon grass, outer leaves removed and roughly chopped instead of lemon juice. Use galangal instead of ginger if it is available.
If using wooden skewers, remember to soak them for 30 minutes in cold water before.
The satay sauce can be made in advance. Store in the fridge, covered. To serve, reheat gently in a pan for 4-5 minutes.
Add the chicken to the food processor withe the marinade ingredients. Pulse until the chicken is coarsely chopped and all the ingredients mixed together. Once chilled, divide the mixture into 8-10 portions and shape them into a flattened sausage form along the skewers.