Spicy Chicken Satay

• 4 free free-rangeeless, de-skinned chicken thighs, thinly sliced
• 10 soaked medium-sized bamboo skewers, soaked

The Marinade

• ½ tsp turmeric
• 2 cloves finely chopped garlic
• 1 stick of finely chopped lemongrass
• 1 tbsp light soy sauce
• 1 tbsp fish sauce
• 1 tbsp palm sugar
• Dash dark soy sauce

The Paste

• 5 Thai shallots, finely diced
• 1 large red chilli
• 2 cloves garlic
• 1 lemongrass stick

The Sauce

• 6 tbsp Crunchy peanut butter
• 2 tbsp tamarind concentrate
• 2 tbsp kecap manis (Indonesian sweet soy sauce)
• 1 tbsp palm sugar
• ¼ tsp salt
• 100ml hot water

1. Place your bamboo skewers in a dish and fully cover them with cold water. Set them aside and leave them to soak for approximately 1 hour (hint: this will prevent them from burning later!)

2. Finely slice the chicken thighs into long slices. Mix all of ‘The Marinade’ ingredients together in a bowl and then add the sliced chicken, massaging the marinade mix well into the meat. Next, thread the chicken onto your soaked bamboo skewers, ensuring there is a thin layer of meat on each, and leave it to the side.

Jeremy’s Quick Satay Sauce

3. If you have a food processor, add all of 'The Paste' ingredients to it and blitz them until they form a smooth paste. If not, you can opt for Jeremy's preferred method and very finely chop all of 'The Paste' ingredients by hand! (Hint: Thai shallots are often quite difficult to peel. To make the skin fall off more easily, soak your shallots in a bowl of hot water then cut them in half before attempting to take the skin off)