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1
Prepare marinade in blender or food processor.
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2
Set aside.
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3
Bone chicken and cut into cubes around 1/2 inch on a side.
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4
Slide cubes onto soaked wooden or flat metal skewers.
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5
(Make the satehs the right length for your bbq or broiler.)
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6
Load the satehs into a shallow bowl or baking dish.
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7
Slather with marinade.
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8
Let sit in fridge for 2 to 24 hours.
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9
To make peanut sauce, peel and chop lemon grass, shallots and garlic.
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10
The lemon grass should be chopped very finely.
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11
Heat oil in a skillet.
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12
When hot, saute the shallots, garlic, lemon grass, curry powder and pepper flakes or cayenne for 2 or 3 minutes, until light brown.
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13
(Use hood fan - intense fumes!)
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14
Stir in the chicken stock, lemon juice, around 3 tablespoons fish sauce, and bay leaves.
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15
Simmer gently for a few minutes.
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16
Now stir in coconut milk and about 2 tablespoonsp ground peanuts or chunky peanut butter.
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17
Cook gently, stirring constantly, until hot but not quite bubbling (coconut milk has a tendency to curdle if cooked too hot).
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18
TASTE IT.
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19
The peanut flavor should be in there, but subtle.
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20
Adjust flavors to your satisfaction with hot pepper, fish sauce and/or peanut until it's right on.
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21
Cook down gently to desired thickness (or thin with chicken broth or water), and take off heat.
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22
Reheat gently when about to serve the satehs.
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23
Get your rice going, and start barbecuing or broiling the satehs.
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24
Stockpile them in a warm oven until all are done.
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25
Serve satehs with rice, both drenched in peanut sauce.
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26
Pass more peanut sauce around the table, along with a heat source for those who want more fire, such as vinegar/fish sauce/lime juice/fresh hot pepper/honey.
