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  • 12 x 6” wooden skewer (soak in water for an hour before using)

  • 8 chicken thighs

  • 1 clove garlic (crushed)

  • 3 tsp fish sauce

  • 2 tsp fresh ginger (grated)

  • lime quarters to serve

  • Satay Sauce

  • 2 tsp peanut oil (or veg oil)

  • 4 golden shallots (finely chopped)

  • 2 cloves garlic (chopped)

  • 2 tsp fresh grated ginger

  • 2 small red chillies (finely chopped)

  • 125 g crunchy peanut butter

  • 2 tbsp grated palm sugar or brown sugar

  • 2 tbsp lime juice

  • 1.5 tbsp fish sauce

  • 2 tsp soy sauce


  • 1.

    Cut chicken into desired lengths.

  • 2.

    Combine the chicken, garlic, fish sauce and ginger. Cover, then fridge for 1 hr or overnight.

  • 3.

    To make the sauce: Heat the oil in a saucepan over medium heat.

  • 4.

    Add the shallots, garlic, ginger and chilli and cook for 5 mins, or until golden.

  • 5.

    Add the rest of the ingredients, reduce the heat and simmer for 10 mins, or till thick.

  • 6.

    Thread chicken onto skewers, then cook on a hot plate or char grill pan for 3-4 mins.

  • 7.

    You can use a normal grill or cook in the oven. Cooking time depends on size of chicken.

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Posted by Serena66Report
the recipe is not complete. nothing about the coconut sAuce at all??? when does it go in??
Posted by sarah250682Report
i didnt see this ep, I thought this recipe needed something else!! Can someone tell me when does the coconut cream go in?
Posted by Mistress SyrineReport
isnt it the Vietnamese salad on page 4