The Northern Rivers region of far north NSW is blessed with a sub tropical climate & its rich red soil will grow almost anything. This summer I have harvested beautiful heirloom tomatoes for my Insalata Caprese & now its time to put to good use some of my South East Asian crops.
For this post I am cooking a recipe by an acquaintance & fine chef Anthony Telford & will be using kaffir lime leaves, lemongrass & birds eye chillis all from the garden. I like to serve this dish with a Thai Cucumber Salad, the recipe for which, I will post at a later date.
1kg chicken thigh meat
1 tbs ground coriander
1 tbs ground cumin seed
3 garlic cloves, crushed
5cm knob ginger, grated
2 tbs fish sauce
2 tbs curry powder
250ml coconut cream
1 packet long wooden skewers, soaked in cold water for 30 minutes before using.
Trim the chicken of any fat and sinew. Cut into strips about 2cm wide and place into a bowl.
Mix all the other ingredients into the bowl with the chicken. Cover with cling wrap and refrigerate for 4 hour or even overnight. Make the satay sauce (below) while the chicken marinates.
After marinating, take pieces of chicken and thread onto skewers.
Heat the satay sauce slowly while the chicken cooks. To cook the chicken either place on a baking tray and roast in the oven for 10 minutes at 180ºC or grill on a barbeque until cooked through.
1 brown onion
1 lemon grass stalk, use the bottom ¼ only
2 birds eye chillis
1 kaffir lime leaf
1 tsp shrimp paste
1 tsp chilli powder
4 garlic cloves, sliced
1 tsp ground cumin
1 tsp ground coriander
2 cups coconut milk
2 tbs peanut oil
300g peanuts, unsalted roasted and crushed
4 tbs sugar
2 tbs tamarind paste
4 tbs soy sauce
Chop the onion and place in a food processor. Finely chop the lemon grass, lime leaf, fresh chilli and add to the onions along with the shrimp paste, chilli powder, garlic, and spices. Add enough coconut milk (about 2 tablespoons) to moisten the mixture and blitz to produce a paste.
Heat the oil in a wok or heavy based saucepan over a medium heat and gently fry the paste until it turns pale, pinky brown colour, then reduce the heat to low. If the paste begins to brown to quickly remove the pan from the heat, reduce the heat and then continue cooking.
Add the remaining coconut milk and the peanuts and stir to separate the nuts. Turn the heat up to a simmer and cook until the sauce thickens. Add the sugar, tamarind juice and soy sauce.
Remove from the heat and serve. Keeps refrigerated for 2 weeks.