Counter 10 · Wok, Skewer & Bowl
Thai Chicken Satay with Peanut Sauce
Turmeric and coconut milk marinated chicken skewers grilled golden, with a rich red curry peanut sauce and a sweet-sour cucumber relish to cool it all down.
- Prep
- 45 min
- Cook
- 20 min
- Serves
- 6
- Level
- Medium
Street vendors in Bangkok cook satay over long, narrow grills and brush the skewers with coconut milk as they turn, which is what keeps the chicken so moist. Turmeric gives the famous yellow color, and a little curry powder deepens the flavor. The cucumber relish, called ajad, is not optional: its vinegar sharpness is what makes the peanut sauce taste balanced instead of heavy. Thread the meat in thin ribbons so it cooks through in minutes.
Method
-
Whisk 1/2 cup coconut milk with the turmeric, curry powder, fish sauce and 1 tbsp sugar. Add the chicken, toss and refrigerate 2 hours.
-
For the relish, heat the vinegar with 1 tbsp sugar until dissolved, cool, and pour over the cucumber, shallots and chili. Chill until serving.
-
For the sauce, simmer 3/4 cup coconut milk with the curry paste in a small pan over medium heat for 3 minutes until the oil separates. Stir in the peanuts, tamarind and remaining sugar and simmer 5 minutes, adding water if it gets too thick.
-
Weave the chicken strips onto soaked bamboo skewers in a snake pattern.
-
Grill over medium-high heat, about 425 F, for 3 to 4 minutes per side, brushing with the leftover coconut milk, until charred at the edges and 170 F inside.
-
Serve the skewers hot around a bowl of warm peanut sauce with the cucumber relish alongside.
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