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2 lb. boned chicken legs, thighs or breasts


6 tbsp. oil (canola, etc.)
2 stalks lemon grass
3 large juicy cloves garlic
1/2 tsp. red pepper flakes or cayenne
2 tbsp. curry powder
2 tsp. brown sugar or honey

Prepare marinade in blender or food processor. Set aside. Bone chicken and cut into cubes around 1/2 inch on a side. Slide cubes onto soaked wooden or flat metal skewers. (Make the satehs the right length for your BBQ or broiler.)

Load the satehs into a shallow bowl or baking dish. Slather with marinade.

Let sit in fridge for 2-24 hours.


1/2 c. oil (canola, peanut, etc)
1 1/2 c. chicken stock
1 1/2 c. coconut milk
6 shallots
3 large juicy cloves garlic
2 stalks lemon grass
1 tsp. curry powder
1/2 tsp. red pepper flakes or cayenne
peanuts or chunky peanut butter
5 bay leaves
juice from a lemon
fish sauce

Peel and chop lemon grass, shallots and garlic. The lemon grass should be chopped very finely. Heat oil in a skillet. When hot, saute the shallots, garlic, lemon grass, curry powder and pepper flakes or cayenne for 2 or 3 minutes, until light brown. (Use hood fan - intense fumes!)

Stir in the chicken stock, lemon juice, around 3 tablespoons fish sauce, and bay leaves. Simmer gently for a few minutes.

Now stir in coconut milk and about 2 tbsp. ground peanuts or chunky peanut butter. Cook gently, stirring constantly, until hot but not quite bubbling (coconut milk has a tendency to curdle if cooked too hot). TASTE IT. The peanut flavor should be in there, but subtle. Adjust flavors to your satisfaction with hot pepper, fish sauce and/or peanut until it's right on.

Cook down gently to desired thickness (or thin with chicken broth or water), and take off heat. Reheat gently when about to serve the satehs.

Get your rice going, and start barbecuing or broiling the satehs. Stockpile them in a warm oven until all are done. Serve satehs with rice, both drenched in peanut sauce. Pass more peanut sauce around the table.

Serves 4.

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