Chicken Satay with Peanut Sauce: Authentic Thai Recipe

Ingredients

Marinade

• 700 g boneless skinless chicken thighs (sliced 2 cm thick against the grain)
• 150 ml full-fat coconut milk
• 1 tbsp yellow curry powder
• 1 tsp ground turmeric
• 1 tbsp fish sauce
• 1 tbsp light brown sugar
• 1 stalk lemongrass (tender core minced)
• 2 cloves garlic (grated)
• 1 tbsp neutral oil

Peanut sauce

• 200 ml full-fat coconut milk
• 2 tbsp red curry paste
• 120 g natural peanut butter (crunchy or smooth)
• 1 tbsp fish sauce
• 1.5 tbsp palm sugar
• 1 tbsp tamarind paste
• 60 ml water

Skewers & grill

• 16 bamboo skewers (soaked in water 30 min)
• neutral oil (for the grate)

Ajad (cucumber relish)

• 0.5 cucumber (quartered lengthwise, sliced thin)
• 1 shallot (sliced paper-thin)
• 1 red chili (sliced)
• 3 tbsp rice vinegar
• 2 tbsp sugar
• a pinch salt

Instructions

The 7-step method

Equipment

• Grill
• Cast-iron pan
• Bamboo skewers

Nutrition

Notes