One of my all time favourite takeaway dishes is Satay Chicken, or Prawns with Peanut sauce. I love cooking, and I love being able to make restaurant/takeaway quality food myself but this one eluded me for a long time.
I searched many recipe books, browsed many websites with recipes but eventually I made my own with a combination of what I had found plus some experimentation of my own. I’m pleased to say that if you make this like I do, I’m sure you will agree that this is restaurant tier quality.
This recipe works equally well for Prawns as it does for Chicken, so if you prefer, then you can substitute the Chicken for Prawns and continue with the rest.
Here’s the recipe:
- 3 tbsp palm sugar can be substituted with brown if necessary
- 125 grams crunchy peanut butter
- 1 can coconut milk
- 1 tsp red thai curry paste
- 1/2 tsp cayenne pepper
- 1/2 tsp tamarind paste
- 2 garlic cloves minced
- 1/2 tsp soy sauce
- 1 tsp toasted sesame oil optional
- 2 tbsp fish sauce
- 1/2 lime juiced
You should also consider marinating and even velveting the chicken. I’ll write another article on velveting shortly but essentially the process makes meats like chicken super soft and tender and is used in many Asian takeaway restaurants.