| Prep: 30 mins | Cook: 15 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 367 | 14g | 3.5g | 15g |
| sugars | fibre | protein | salt |
| 5g | 2g | 42g | 0.8g |
Imagine sitting on a porch, looking out to a beautiful texan sunset, and having a plate of Chicken Satay with Greater Galangal Peanut Sauce beside you. The robust essence of galangal mixed with the hardy texture of the chicken, married with the explosive heat from bird’s eye chilies, all balanced by the smooth, nutty undertone of the peanuts and the sweet whisper of coconut – it’s truly a culinary experience that is as rich and diversified as the great state of Texas itself.
The Southern Charm of Greater Galangal
Galangal, also known as Thai ginger, is a root that is widely used in Southeast Asian cuisines. Its earthy, citrusy flavor and aroma add a fresh character to any dish, giving it that tantalizing exotic flair. Its health benefits, more prominently its potential to boost digestive health and its anti-inflammatory qualities, also make it a superfood of choice for many health enthusiasts. Much like the Greater Galangal’s transition from its Asian roots to being a staple in global cuisine, I, too, as a Texas-born woman, found the beauty of redefining identities and the joy in shifting traditions.
The Echoes of My Childhood Kitchen
The Chicken Satay with Greater Galangal Peanut Sauce recipe reminds me of the fusion food my mom experimented with to keep us excited about meals. Her playful attitude towards mixing and blending various flavors mirrors my own approach to crafting diverse, flavorful dishes. This experience growing up in a family that appreciated experimenting with culinary traditions has greatly influenced the way I cook today. Much like they did, I aim to bring people together and bridge cultures through food.
If you’re seeking out similar recipes to explore, consider dishes that blend vibrant Southeast Asian flavors with hearty western touches, just like this recipe does. Dishes like Vietnamese Banh Mi or Thai-inspired Tacos make fun, delicious pairings alongside the Chicken Satay, serving as a stunning representation of fusion cuisine.
So, there you have it. The Chicken Satay with Greater Galangal Peanut Sauce is more than just a dish; it’s an exquisite experience, a journey through vibrant flavors, and a taste of the beautiful crossroads where cultures meet. If you’re ready to embark on this culinary adventure, I hope you’ll enjoy crafting and savoring this dish as much as I do.
What You’ll Need
- 1.5 lbs Chicken breast
- 6 skewers
- 2 cloves Garlic, finely chopped
- 1 teaspoon Salt
- 1 teaspoon White pepper
- 1 teaspoon Sugar
- 1 tablespoon Soy sauce
- 2 tablespoons Vegetable oil
- 2 Greater galangal roots (Thai ginger), finely chopped
- 2 Red Bird’s Eye Chilies, finely chopped
- 1 cup Unsalted Peanuts, crushed
- 1 cup Unsweetened coconut milk
- 2 tablespoons Fish sauce
- 1 tablespoon Lime juice
- 1 tablespoon Brown sugar
- Cilantro for garnish
Method
Step One
Begin by soaking the skewers in water for about 30 minutes to prevent them from burning during the grilling process.
Step Two
Clean the chicken breast and cut it into long, narrow strips. Then, in a bowl, combine garlic, salt, white pepper, sugar, soy sauce, and vegetable oil to form a marinade. Add the chicken strips and let them marinate for at least two hours or overnight for the best flavor.
Step Three
While the chicken is marinating, you can prepare the Greater Galangal Peanut Sauce. Start by heating a few tablespoons of oil in a saucepan. Add the finely chopped greater galangal roots and Bird’s Eye Chilies, and fry until their aroma is released.
Step Four
Next, add the crushed peanuts to the pan and combine them with the mixture. Pour in the unsweetened coconut milk, and stir continuously over medium heat until it starts to thicken.
Step Five
Add in fish sauce, lime juice, and brown sugar. Stir well until the sugar is dissolved. Let the sauce cool down and then taste – the flavor should be a balance of sweet, salty, sour, and spicy according to your preference.
Step Six
Once the chicken is well-marinated, thread each strip onto the soaked wooden skewers. Grill the chicken skewers on a medium heat until they are nicely charred and cooked thoroughly.
Step Seven
When ready to serve, pour the Greater Galangal Peanut Sauce over the grilled chicken skewers. Garnish with fresh cilantro for a pop of color and added flavor. Enjoy your homemade Chicken Satay with Greater Galangal Peanut Sauce.
