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I’ve just got round to ordering Bill Granger’s Everyday Asian, but in the meantime I experienced a serious craving for something fresh, salty and a bit spicy. One of my friends has very nearly reached the end of some pretty horrible exams, so I decided that cooking dinner for her was the perfect excuse to get out one of my favourite but rather unhealthy midweek suppers – chicken satay.

This time I also tried something new that was recommended by a friend – a gorgeous courgette som tam from delicious magazine. Its a really simple mixture of courgette, carrot and french beans, marinated for half an hour with some honey, lime juice and fish sauce and topped with coriander and crushed peanuts. It would be fantastic served with some grilled salmon if you’re looking for a healthier option than the satay.

Chicken satay and courgette som tam

On to the satay – you can start this once the salad is marinating. Combine some bite sized chunks of chicken breast with 2tbsp honey, 2tbsp ground coriander, finely chopped garlic to your taste and 2tbsp vegetable oil. Make the sauce by frying off 2 heaped tsp curry paste until it starts to release its aroma (or use curry powder with some more vegetable oil), then add 2 tbsp peanut butter and 2 tsp palm sugar and fry for a couple more minutes. Finally, stir in 200ml of coconut milk and 1tbsp tamarind paste and simmer gently for 5-10 minutes. In the meantime, fry the chicken in a separate pan – you want some pieces to start caramelising at the edges but don’t let it dry out – and serve with some thai sticky rice and the sauce drizzled over.

We also had a few slices of pineapple with ours – this, and the addition of the tamarind paste, were inspired by Bill’s own satay recipe. Can’t wait until the book arrives!

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