- 2 cm piece fresh ginger, peeled and finely chopped
- 2 tablespoons soy sauce
- juice of ½ lime
- 1 tablespoon sunflower oil
- 350 g skinless chicken breast fillets, cut into 2 cm cubes
- 1 lime, cut into 8 wedges
- 8 cherry tomatoes, about 100 g in total
- 1 yellow capsicum, seeded and cut into chunky pieces
- 1 zucchini, about 150 g, thickly sliced
- sprigs of fresh coriander to serve
- 2 teaspoons sunflower oil
- 1 small onion, finely chopped
- ⅓ cup (50 g) unsalted peanuts, finely chopped
- 1 clove garlic, chopped
- 1 teaspoon green Thai curry paste
- 1 tablespoon soy sauce
- ½ teaspoon caster sugar
- 1 can light coconut cream, about 270 ml
- To make the marinade, mix the ginger, soy sauce, lime juice and oil together in a bowl.
- Add the chicken and toss to coat.
- Cover with plastic wrap and leave to marinate in the fridge for at least 2 hours, turning once or twice.
- Soak 8 wooden skewers in cold water for at least 30 minutes.
- Meanwhile, make the peanut sauce.
- Heat the oil in a small saucepan, add the onion and cook over a moderate heat, stirring, for 3 minutes.
- Add the peanuts and cook for 3–5 minutes or until both the nuts and onion are lightly browned, stirring occasionally.
- Add the garlic, curry paste, soy sauce, sugar and coconut cream.
- Bring to the boil, then reduce the heat and simmer gently for 5 minutes or until thickened, stirring occasionally.
- Purée the sauce in a blender or food processor to make a thick cream.
- Return to the pan and set aside.
- Preheat the grill to high.
- Lift the chicken out of the marinade; reserve the marinade.
- Thread the chicken, lime wedges and vegetables onto the soaked skewers.
- Arrange the skewers on the grill rack and brush with the marinade.
- Place under the grill, close to the heat, and cook for 10–15 minutes, turning once or twice, until the ingredients are browned and the chicken is cooked thoroughly.
- Test by cutting one of the chicken pieces in half with a knife; there should be no pink.
- While the satays are cooking, reheat the sauce.
- Arrange the satays on 4 serving plates, garnish with sprigs of coriander and serve with the peanut sauce.
Preparation: 20 minutes, plus at least 2 hours marinating
Cooking: 30 minutes