Satay Sauce & Thai Salad

By polloazul

Ingredients

• Sauce
• 1 cup smooth peanut butter
• 1/4 cup crunchy peanut butter
• 200 ml coconut milk
• 250-300 ml chicken stock
• 1/2 shallot or 1 spring onion, finely sliced
• 1 cheek of red capsicum, finely diced
• 1 Tbs coriander stalks, finely chopped
• 2 Tbs white vinegar
• 1/2 tsp red paprika
• 1/2 tsp dried chilli flakes (adjust to personal heat preference)
• 1/2 tsp ground coriander seeds
• 1/2 tsp ground cumin seeds
• 1 tsp soy sauce
• 1 small garlic clove, crushed
• 5 kaffir lime leaves, crushed in hands
• 1 lemongrass stalk, broken into four
• 1 Tbs fresh lime juice
• 1 tsp fish sauce, or to taste
• Salad
• 300 g salad lettuce - such as cos, butter, mixed greens, etc
• 200 g cherry tomatoes, halved
• 1 continental cucumber, cut into thin matchsticks
• 1/2 red onion, finely sliced
• 1 long fresh red chilli, halved, deseeded, thinly sliced lengthways
• 1/2 bunch fresh mint, leaves picked, large leaves torn
• 1/2 bunch fresh coriander, leaves picked
• 1/2 bunch fresh Thai basil, leaves picked, large leaves torn
• 1/4 cup toasted peanuts, coarsely chopped
• 2 kaffir lime leaves, finely sliced
• portions of rice noodles or jasmine rice to serve
• Skewers
• 500 g desired skewers, such as chicken

Preparation

Step 1

Place all satay sauce ingredients into a small saucepan & stir constantly over very low heat until the mixture warms & comes together. Remove from heat & let the flavours infuse for at least half an hour. While the sauce is resting, assemble all the salad ingredients in a large salad bowl & prepare rice noodles according to packet instructions. Cook your desired skewers & rest for 5 minutes. Just before you are ready to serve, quickly return the sauce to heat to bring to temperature but do not boil, as it will cause the oils to separate. Reheating should also bring it to a slightly thicker consistency, perfect for skewers. Remove lemongrass stalks & kaffir lime leaves & serve over skewers topped with extra coriander, chilli slices & toasted peanuts