The Thai Peanut Sauce is a spicy, flavoursome sauce which goes well with either chicken or beefI’ve had this recipe for years and am not sure where it originated from as it is hand written into one of my recipe books. (I think it may have come from a South African magazine in the late /90’s ?) It does take a little time to prepare – and uses many different ingredients/spices – but is certainly well worth the effort.
Both the marinade and the Thai Peanut Sauce work really well with beef in place of the chicken.
Our barbecue has been packed away for the Winter now as the days get cooler, but these kebabs can just as easily be cooked under the kitchen grill, and are great served with baked potatoes on the side, as a light meal -:
Chicken Kebabs with a Thai Peanut Sauce
1 kg Chicken meat, cut into strips
Marinade:
3 tbsp Honey
7 tbsp Soy Sauce
2 tsp Corriander powder
2 tsp Turmeric powder
2 tsp Chilli Powder
2 tbsp fresh Ginger, grated
Thai Peanut Sauce:
2 tbsp Vegetable Oil
1 Onion, chopped
Both the marinade and the Thai Peanut Sauce work really well with beef in place of the chicken.
Our barbecue has been packed away for the Winter now as the days get cooler, but these kebabs can just as easily be cooked under the kitchen grill, and are great served with baked potatoes on the side, as a light meal -:
Chicken Kebabs with a Thai Peanut Sauce
1 kg Chicken meat, cut into strips
Marinade:
3 tbsp Honey
7 tbsp Soy Sauce
2 tsp Corriander powder
2 tsp Turmeric powder
2 tsp Chilli Powder
2 tbsp fresh Ginger, grated
Thai Peanut Sauce:
2 tbsp Vegetable Oil
1 Onion, chopped
1 cup Peanuts, finely chopped
2 cloves garlic, finely chopped
1 tbsp fresh Ginger, finely chopped
½ tsp Chilli Powder
2 tsp Curry Powder
1 tsp Cumin Powder
1 2/3 cups Coconut Milk
3 tbsp brown Sugar
Freshly ground black pepper – to taste
Kebab sticks
Mix all the marinade ingredients together, stir in the chicken strips and place overnight (or for 3 hours or so if you are running short of time) in a covered glass bowl in the refrigerator.
Once marinated, thread the chicken strips on to the kebab sticks (I use wooden ones, which I soak in water before using, to prevent burning) and set aside.
To make the sauce, sauté the onion in the oil until golden, then add the rest of the ingredients. Stir to blend & simmer on a low heat for around 15 minutes. Remove from heat. (You can place the sauce in a liquidiser once it has cooled, and blend until it is smooth if you don’t like a chunkier sauce)
Now place the chicken kebabs on a hot grill (or cook on the barbecue), turning frequently until cooked through. Serve hot with the peanut sauce poured over.
2 cloves garlic, finely chopped
1 tbsp fresh Ginger, finely chopped
½ tsp Chilli Powder
2 tsp Curry Powder
1 tsp Cumin Powder
1 2/3 cups Coconut Milk
3 tbsp brown Sugar
Freshly ground black pepper – to taste
Kebab sticks
Mix all the marinade ingredients together, stir in the chicken strips and place overnight (or for 3 hours or so if you are running short of time) in a covered glass bowl in the refrigerator.
Once marinated, thread the chicken strips on to the kebab sticks (I use wooden ones, which I soak in water before using, to prevent burning) and set aside.
To make the sauce, sauté the onion in the oil until golden, then add the rest of the ingredients. Stir to blend & simmer on a low heat for around 15 minutes. Remove from heat. (You can place the sauce in a liquidiser once it has cooled, and blend until it is smooth if you don’t like a chunkier sauce)
Now place the chicken kebabs on a hot grill (or cook on the barbecue), turning frequently until cooked through. Serve hot with the peanut sauce poured over.
