Satay is most commonly served as grilled skewered meat, however, I decided to try it throwing it in the hot wok and serving it "hang free" style. The perfect solution for a satay fix in those winter months when it's too cold to trek through the snow to the barby.
Satay Sauce Ingredients:
2 Cups coconut cream
2 TBSP red curry paste1 cup roasted, unsalted, ground peanuts
1 TBSP palm sugar
2 TBSP tamarind juice
2 TBSP fish sauce
2 TBSP Kecap Manis
In a wok, heat half a cup of coconut cream, add curry paste and cook until fragrant. Add palm sugar, fish sauce, tamarind, ,sweet soya, peanuts and remaining coconut cream. Bring to boil, reduce heat to a simmer and cook for a further 10 minutes. Store in a sealed glass container in refridgerator. Keeps well for 2-3 weeks.
Heat 1 TBSp oil in wok on medium high heat. Add marinated chicken/meat. Do not over crowd wok, if necessary work in batches. You don't really need to stir this much, in fact I like just letting it sit and get almost a crunchy crust on it.Cook until meat is cooked through.Remove from heat, pour satay sauce over the top.
Serve with steamed jasmine rice, and fresh cilantro leaves and crispy shallots.