Not the easiest cooking session, with a toddler in the kitchen who was less intent on helping and more intent on making as much mess as he possibly could with water from the sink! At least this is a very simple dish, a lovely way of tenderising meat and a favourite in this house since I first made it when Archie was around 9 months old (in the early days we tended to use leg and thigh instead of chicken breast as Archie used to prefer the texture).
It is not a classic dry grilled chicken satay. The coconut milk, which is added to the marinade and to the pan, ensures that the chicken is extremely moist and tender and the delicate “citrus” spicing makes for a fragrant and extremely moreish dish. You needn’t be too precise on the ingredients for the marinade and it will not be too adversely affected if you do not have them all or if you improvise slightly…
I served this with plain jasmine rice (cooked as per the “Indonesian Salmon” video) and simple steamed brocoli.
Preparation time 5 minutes (plus however long you want to leave the meat marinade – that can be anything from 5 minutes to overnight!), cooking time 15 minutes.
This amply served 3 of us.
For the marinade:
2 tbsp peanut butter (I use the sugar-free one from Whole Earth).
150ml coconut milk
1 tbsp soy sauce
1 tbsp Thai fish sauce
A couple of good squirts of honey
1 tsp ground coriander
1 tsp turmeric
2 garlic cloves (crushed)
A 1.5cm cube of ginger, chopped
A stalk of lemongrass finely chopped (take off the tougher outer layer)
2 x large chicken breasts
Extra coconut milk to add to the pan when cooking the chicken
200g jasmine rice
A head of broccoli, steamed