11 Thai shallots
7 cloves of garlic
2 tsp ground coriander
1 tsp ground cumin
2 red chillies, roughly chopped
2 thumb-size pieces of galangal, peeled and chopped
6 lemongrass stalks, tough outer leaves removed
3 cm piece fresh tumeric, peeled & grated (or 1 tsp ground tumeric)
3 tbsp kecap manis
5 tbsp vegetable oil
8 skinless chicken thigh fillets, cut into chunks
8 dried red chillies, soaked in warm water for 2 hours
200 g unsalted, roasted peanuts, crushed
2 tbsp tamarind pulp, soaked in 200ml hot water
1 tbsp palm sugar
lime wedges, to serve
1. Put 8 shallots, 4 cloves of garlic, the ground coriander and cumin, 2 finely chopped chillies, a thumb-size piece of chopped galangal, 4 chopped stalks of lemongrass and the turmeric into a food processor. Pour in 2 tbsp of kecap manis and start blitzing all the ingredients together. Gradually add 3 tbsp vegetable oil to bring the ingredients together into a smooth paste.
2. Cut your chicken thighs into chunks and place in a bowl. Spoon over the marinade and give the ingredients a good stir together to ensure all the chicken is coated. Cover the bowl with cling film and place in the fridge for at least 24 hours.
3. Finely chop up a thumb-size piece of peeled galangal and 2 lemongrass stalks and place them in a food processor. Next add 3 cloves of garlic and 3 shallots. Drain your 8 soaked red chillies and place them into the food processor. Pour in 2 tbsp of vegetable oil and blitz all the ingredients together until they form a smooth paste.
4. Pour the sauce into a hot dry wok. Fry out the paste until all the raw spices have been cooked out, and the oil starts to separate from the paste. Add the crushed peanuts to the wok and give it a quick stir; the mixture will start to dry out at this stage. Add 2 tbsp of water from your soaked tamarind, then spoon in the palm sugar and stir it into the mixture. Lastly add 1 tbsp kecap manis and stir again. Leave to cook for 3-4 minutes until the sauce has started to thicken up.
5. Set a griddle pan over a high heat and leave to get hot. Remove the chicken from the fridge and thread onto the soaked bamboo sticks. When the griddle pan has started to smoke add the chicken in batches, making sure you don't shake the pan. After 3-4 minutes turn the chicken over and leave to cook for a couple more minutes. The chicken is done when it feels firm to the touch with a bit of bounce. When the chicken is done, remove the skewers from the pan and leave to rest for a couple of minutes. Continue until all the chicken is cooked.
Serve and Enjoy!
Pour the dipping sauce into a bowl and serve alongside the chicken, with a few slices of limes.