Directions

Slice chicken thigh into thin strips.

1. Blend all the marinade ingredients together until you get a thick paste.
2. Marinate chicken for 4 hours or best overnight.
3. To make peanut sauce, blend together dried chillies, shallots, garlic, galangal, lemongrass and soaking water until you get a fine paste.
4. Heat up the wok with 120ml oil. Once smoke starts to appear, pour in the blended chilli paste and cook until the oil breaks.
5. Add in brown sugar, tamarind paste, lemon juice and salt. Cook for a few mins until bubbling.
6. Pour in water and mix well.
7. Add in crushed toasted peanuts and mix until well incorporated.
8. Continue to cook until the desired consistency. Set aside to cool. This can be cooked a day ahead.
9. Thread chicken onto skewers.
10. Grill over charcoal BBQ or can pan fry on a grill pan or oven grill. Baste with oil to assist in cooking.
11. Serve with peanut sauce and condiments.