Gai satay

Method

1. 1 Slice the chicken into long strips and marinate it with coconut milk, curry powder, and crushed lemongrass for 2 hours.
2. 2 Skewer the chicken onto bamboo skewers that have been soaked in water, folding the strips of meat evenly onto the skewers.
3. 3 Grill over medium heat, brushing with coconut milk each time you turn the meat to prevent it from drying out.
4. 4 To make the peanut sauce: sauté red curry sauce with coconut milk, then add crushed roasted peanuts and palm sugar.
5. 5 Serve the grilled skewers with peanut sauce and a plate of pickled cucumbers.

With an appliance

• Oven 45 min

  Replace step 3: Place the chicken on the middle rack of the oven at 230 degrees for 18 minutes, turning it once at minute 9, and place a drip tray underneath. The oven ensures even cooking and requires less constant monitoring of the charcoal, while resulting in a less smoky outer layer.