- 100g/4oz Desiccated Coconut
- 100g/4oz Salted Peanuts
- ½ teasp Turmeric
- ½ teasp Curry Powder
- ¼ teasp Cayenne
- 2 tbsp Sugar
- 1 teasp Lemon Juice
- 4 Skinless Chicken Breasts
- 1 tbsp Curry Powder
- ½ teasp Coriander Powder
- ¼ teasp Turmeric
- A pinch of Cayenne
1. Cut the chicken lengthways into 5mm/¼ inch thick slices. Place the chicken strips in a bowl and add the curry, coriander, turmeric, cayenne pepper and salt.
2 . Wet your hands and gently knead the spices into the meat, adding 5 ml/1 teasp each of peanut oil and water to help work the spice mixture in. Knead again. Cover the bowl and-leave for 2 hours.
3. To make Thai peanut sauce, put the desiccated coconut in a bowl and add 300ml/10 fl. oz. water. Mix well then strain the coconut through a fine sieve, pressing the coconut milk into a bowl with a wooden spoon.
4. Grind the peanuts coarsely. Add the turmeric, curry, cayenne pepper and sugar to the coconut milk and cook over a medium heat, stirring, until the sauce comes to the boil. Reduce the heat to low and add the ground peanuts Continue to cook, stirring constantly, for 2 minutes. Add the lemon juice and salt, to taste. Remove the sauce from the heat and cool.
5. Preheat the grill. Thread 8 thin metal or bamboo skewers with the chicken. The skewer enters the meat 2-3 times, like a needle threading through cloth.
6. Brush the chicken sates with peanut oil and grill 10-14 in from the heat, turning frequently, until the sates are cooked through: 4-6 minutes on each side.
7 . Serve 2 skewers per person. Garnish each plate with the Thai peanut sauce.
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