Satay

Skewers of turmeric-marinated pork or chicken grilled over charcoal and served with peanut sauce and ajad.

Ingredients

• 400g large prawns
• 300g rice vermicelli
• 1 tbsp sliced shallots
• 1 1/2 tsp palm sugar
• 2 tbsp neutral vegetable oil
• 1 cup bean sprouts, sliced
• a handful of fresh Thai basil, chopped
• a drizzle of coconut cream
• 2 cups water
• 1 tsp red curry paste

Instructions

1. 1

   Prepare the jasmine rice base and set it aside to rest while you get the filling ready.

2. 2

   In a bowl, combine the chicken thighs, bean sprouts, sliced galangal, and ground turmeric, mixing well so everything is evenly seasoned.

3. 3

   Heat neutral vegetable oil in a skillet, wok, or on a griddle over medium-high heat until shimmering.

4. 4

   Cook the jasmine rice until lightly golden on each side, then transfer to a warm plate.

5. 5

   Fry, grill, or steam the chicken thighs mixture until cooked through and lightly charred at the edges, about 15 mins.

6. 6

   Assemble by layering the jasmine rice with the filling, a spoonful of coconut cream, and a scattering of cilantro.

7. 7

   Add a final touch of tamarind paste for extra flavor and texture.

8. 8

   Serve immediately while hot, with extra coconut cream on the side for dipping or drizzling.

💡 Tips