Lemongrass Chicken Skewers With Gnarly Peanut Sauce
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Lemongrass Chicken Skewers With Gnarly Peanut Sauce
Ingredients
1kg chicken tights - bone out, 2-3cm dice
10 metal skewers
Marinade
3 tbs fish sauce
1 ½ tbs caster sugar
2 sticks of lemongrass, white
part finely chopped
1 long thai chilli, diced
2 garlic cloves, minced
1 x 2cm piece of ginger, grated
Zest of 2 limes
Peanut sauce - this makes a lot as you’ll be addicted to this stuff
2tbs Red Island Extra Virgin Olive Oil
200g dice brown onion, roughly chopped
100g garlic, peeled and roughly chopped
100g fresh ginger, peeled and roughly chopped
100g chilli, deseeded and roughly chopped
20g ground turmeric
2 kaffir lime leaves, shredded
1 stick of lemongrass, white part finely chopped
Stems and roots from 1 bunch of coriander
400g coconut milk
100ml water
100g oyster sauce
50ml lime juice
500g peeled and unsalted peanuts, roasted
Garnish
Coriander leaves
Chopped fresh chilli
Lime
Method
Pre heat your oven to 160 degrees
For the peanut sauce, place the brown onion, garlic, ginger, chilli, kaffir lime leaf, lemongrass and coriander into a blender. Blend on high with a touch of water until it resembles a paste.
Place a medium sized pot over a medium heat and add the rice bran oil and paste to the pan. Cook out eh paste for 10 minutes, stirring occasionally so that it doesn’t burn.
While the paste is cooking out, dry roast your peanuts in the oven at 160 degree for 7 minutes. Transfer them to the blender and pulse until the broken up but not a powder.
Next, add the turmeric to the paste and cook out for another 2 minutes. Then, add the peanuts to the pan and stir all the ingredients together. Then add the coconut milk and the water, bring to the boil and simmer for 10 minutes. Season with the oyster sauce and lime juice. I like my sauce fairly chunky so if you want it smoother, simply blend the final product.
Place all of the ingredients for the marinade into a mixing bowl and stir until the sugar is dissolved.
Add the chicken to the bowl and mix well. Let the chicken marinate for half and hour.
Skewer the chicken onto the skewers and cook over a bbq for around 7-10 minutes or until the chicken is just cooked.
Transfer the chicken skewers to your serving plate and generously spoon over the peanut sauce and garnish with the coriander, fresh chilli and lime.
Recipe by Andy Allen
