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Chicken satay – Thai with peanut sauce
Dinner

Chicken satay – Thai with peanut sauce

Grilled chicken skewers with Thai peanut sauce and a tangy cucumber relish. Street food that works just as well from the backyard grill.

TraditionalEverydaySummerGrillDinnerGluten-free
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Rate:
37 min total
4 servings
Easy

Ingredients

servings
Units

  • Satay

    • 1.3 lb Chicken thigh, cut into strips
    • 1 tbsp Turmeric
    • 1 tbsp Ground coriander
    • 1 tbsp Fish sauce
    • 1 tbsp Neutral oil
    • 12 stk Bamboo skewers, soaked

  • Peanut sauce

    • 3.5 oz Roasted peanuts, roughly blended
    • about 0.4 cup Coconut milk
    • 1 tbsp Red curry paste
    • 1 tbsp Palm sugar
    • 1 tbsp Tamarind paste

Instructions

  1. 1

    Marinate chicken

    1. Mix chicken strips with turmeric, coriander, fish sauce, and oil. Let marinate for at least 20 min (longer is better).
    20 min
    Bowl
  2. 2

    Make peanut sauce

    1. Heat coconut milk with curry paste. Add blended peanuts, palm sugar, and tamarind. Cook 3 min stirring until slightly thickened.
    5 min
    Pot
  3. 3

    Grill the satay

    1. Thread chicken onto pre-soaked bamboo skewers. Grill over high heat 3–4 min per side until nicely charred.
    10 min
    Grill

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Details

Dietary

Allergens

PeanutsFish

Restrictions

  • Contains peanuts
  • Contains fish sauce

Storage

Fresh

  • • Duration: 3 days
  • • Temperature: 5°C
  • • Method: Store separately. Sauce keeps for 5 days.

Tips

Cooking

  • • Use thigh — not breast — for the juiciest satay.

Author

N

Nordmad

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Author

N

Nordmad