200g chicken
½ cup coconut milk
1tsp turmeric powder
1tbsp condensed milk
1tbsp palm sugar
Pinch of white sugar
2tbsp fish sauce
Splash of whisky
12-16 bamboo skewers, soaked in water for 1 hour

4tbsp chopped red onion
Pinch of salt
3tbsp ground roasted peanuts
1tbsp coriander seeds, roasted
1tsp cumin seeds roasted

Dipping sauce
5-6 long red chillies, deseeded and rinsed
Pinch of salt
1 red onion, peeled and chopped
½ cup white vinegar
1-2 tbsp caster sugar


First, make the paste. Gradually pound the ingredients together using a pestle and mortar, adding one by one, until smooth.
Cut chicken into strips about 5cm x 2cm.
Mix paste with the coconut milk, turmeric, condensed milk, palm sugar and white sugar, fish sauce and whisky, and work this marinade into the meat until absorbed. Put to one side for a few hours.
For the sauce, puree chillies with salt and shallots. Season with vinegar and sugar to taste: the sauce should be sweet, sour, hot and salty.
Thread 3 pieces of chicken onto each skewer, pushing down tightly. Repeat until all the chicken is used. Grill each skewer on a high heat, sprinkling the satays with and excess marinade as they cook.
Serve with a bowl of sauce on the side.

← Back