Ingredients
For the satay sticks For satay sauce
2 tsp lemon juice 1/2 cup roasted peanuts
2 Tbs fresh ginger, peeled and roughly chopped 1 tsp coriander seed
1 tsp coriander seed 1 tsp cumin seed
½ cup parsley leaves 2 Tbs fresh ginger, peeled and finely chopped
1 lb chicken breas, roughly chopped 3 shallots, chopped
1 Tbs dark soy sauce 3 cloves garlic, peeled
1 chili, de-seeded and chopped
1 Tbs brown sugar
1½ cup coconut milk
2 Tbs fish sauce

Satay sticks
Place lemon juice, ginger, coriander seeds, parsley leaves, chicken breast and soy sauce in a food processor. Pulse until ingredients are mixed together and chicken is coarsely chopped. Place mixture in a bowl, cover and chill in fridge for 1 hour or preferably overnight. Divide mixture into 8-10 portions and shape them into a flattened sausage form along skewers. Broil, barbecue or cook in a preheated griddle pan for 10-15 minutes, turning occasionally, until chicken is golden brown and juices run clear.

Satay Sauce
Place all the sauce ingredients into a food processor and blend until smooth. Pour the mixture into a pan. Bring to the boil and simmer gently for 15 minutes, until it begins to thicken.

Cooking Tips
For an authentic Thai flavor, use 1 stick lemon grass, outer leaves removed and roughly chopped instead of lemon juice. Use same amount fresh coriander leaves instead of parsley. My version is a sample of Spanish-Thai cooking fusion, adapted to suit family tastes. Of course, use galangal instead of ginger if it is available.

Method
If using wooden skewers, remember to soak them for 30 minutes in cold water before. The satay sauce can be made in advance. Store in fridge, covered. To serve, reheat gently in a pan for 4-5 minutes. Satay can be considered Thai fast food. They can be eaten hot or cold and I have seen them served as appetizer, buffet, snack, packed lunch or a main dish.