Recipe contributed by Tenina Holder Thermomix Australia Recipe Developer
150g salted, roasted peanuts
1 tbsp dried chilli flakes
3 cloves garlic
4 shallots peeled
1 tbsp coriander seeds
1 tbsp cumin seeds
1 tbsp raw sugar
2 tbsp turmeric
1 piece tamarind paste, size of teaspoon approx
Sea salt to taste
50g olive oil
300g coconut cream
1 kg chicken breast fillet cubed
Juice of 1 lime
Lime wedges to serve
100g peanuts to serve
Handful fresh coriander to serve
Place peanuts in TM bowl and mill for 10-20 seconds on speed 7. Set aside.
Put chilli, garlic, shallots and all dry spices and tamarind into TM bowl. Chop for 5 seconds on speed 6. Sauté at 100ºC for 3 minutes on speed 1.
Scrape down sides of bowl and add ground peanuts, coconut cream, water and chicken.
Cook at 100ºC for 15 minutes on reverse + speed 1. Add lime juice and combine for 30 seconds on reverse + speed 1.
Set aside in Thermoserver or insulated bowl and in clean dry TM bowl chop peanuts by pulsing Turbo 2-3 times. Set aside.
Put coriander into TM bowl and chop for 5-10 seconds on speed 7.
Serve with steamed rice.
If you are planning a more traditional satay, simply make up the mixture above without adding the coconut cream, water or meat. Use as a dry marinade and then cook chicken/beef/pork on a hot grill.