Kaylie’s Spicy Adventures
Changing seasons call for Peanut Chicken Satay!
As the days shorten and cool here in Perth, I find myself craving dishes that warm the heart and nourishes the body and soul, filling the gap between me and where the sun used to be. And what better a way to add soul than with satay? Honestly speaking, I’m a bit obsessed with peanuts. I don’t know what it is or if it’s okay but it feels so good so I’ve stopped fighting it and just embraced the desire to put peanut butter on anything that stays still long enough. So when the peanuts inside Latasha’s Malaysian Satay sauce called, I happily headed.
True to form, my peanut craving came on hard and strong minutes before finishing this dish. The tiny voice in my head said ‘Peanut butter…Just lots of peanut butter’ so I obeyed and added a few heaped tablespoons of CHUNKY peanut butter to the simmering mix (I think it was two but it could have been more). *Did I mention it was chunky? It was. And if yours isn’t, there’s been no better time to reassess your life decisions.* And damned did it turn out good!
What I love about dishes like this is the balance between richness and freshness, perfect for transitioning seasons where you still want the texture of fresh vegetables but are needing a heartier hit too. The richness of the satay and the wholesomeness of the brown rice grounds you while the fresh zestiness of the salad makes it fly. I used a hot chicken because my girlfriend, who is one of those ‘pescatarians’ who sporadically decides she HAS TO HAVE a hot chicken, a whole one, NOW had left work early to make this happen. So while she devoured meat from the bone, telling me about the amazing life this chicken lived, I listened to my peanuts and enlisted Latasha, queen of sauces to make a bit of extra magic.
- Brown rice, steamed
- Bite sized strips of hot chicken
- Sauce 1/3 jar of Latasha’s Kitchen Malaysian Satay Sauce
- 2 tablespoons of chunky peanut butter
- 1 cup water
- 140mls coconut milk
- Hearty dashes of fish sauce to taste (you can also use salt but the fish sauce lends a richer taste without being too overwhelming)
- Finely sliced red cabbage
- Finely sliced beetroot
- Wedge of fresh lime to squeeze over everything
- Sprinkle of caraway and cumin seeds
Time to make magic…
- Bring 2 tablespoons of oil to heat in a small saucepan and add 1/3 a jar of Latasha’s Malaysian Satay paste.
- Fry the paste a minute so the spices in the paste release their delicious aromas and then add the cup of water and peanut butter.
- Simmer until the sauce has reduced and then add the coconut milk.
- Bring back to the boil, turn off the heat and then add a hearty dash of fish sauce to taste.
Scoop a heaped mound of brown rice in the bottom of your bowl, pour a generous serving of satay sauce over the top and layer with your hot chicken strips. Place a handful of cabbage to the side and top up with your sliced beetroot. Caraway and cumin seeds sprinkled on top add an extra flavour burst and boost your digestion.
Best enjoyed with loved ones and lots of laughter!
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