Authentic Thai Chicken Satay

Ingredients

• 1 lb Chicken breast or thigh (sliced into thin strips for skewers)
• 0.5 cup Coconut milk (for marinade)
• 1 tbsp Sugar (for marinade)
• 2 tbsp Soy sauce (for marinade)
• 1 tsp Curry powder (for marinade)
• 0.5 tsp Turmeric powder (for marinade)
• 2 tbsp Rice vinegar (or white vinegar; for salad)
• 1 tbsp Sugar (for salad)
• Salt (a pinch; for salad)
• 2 tbsp Water (for salad)
• 1 Cucumber (small, thinly sliced; for salad)
• 1 tsp Crispy chili (1-2 tsp to taste; for salad)
• 1 Shallot (small, thinly sliced; for salad)
• 2 tsp Fish sauce (for sauce)
• 1 tbsp Tamarind paste (for sauce)
• 1 tbsp Palm sugar (or granulated sugar; for sauce)
• 1.5 tsp Red curry paste (for sauce)
• 2 tbsp Massaman curry paste (for sauce)
• 0.5 cup Coconut cream (for sauce)
• 0.25 cup Coconut milk (for sauce)
• 2 tbsp Roasted peanuts (ground; for sauce)

Steps

1. 1

   In a large mixing bowl, combine 1/2 cup coconut milk, 1 tablespoon sugar, 2 tablespoons soy sauce, 1 teaspoon curry powder, and 1/2 teaspoon turmeric powder. Whisk until the sugar is dissolved and the spices are well incorporated.

2. 2

   Add the sliced chicken strips to the marinade. Toss to ensure every piece is thoroughly coated. Cover and refrigerate to marinate for at least 30 minutes (or up to 4 hours for better flavor).

3. 3

   Prepare the salad dressing by mixing 2 tablespoons rice vinegar, 1 tablespoon sugar, a pinch of salt, and 2 tablespoons water in a small bowl. Stir until the sugar and salt have dissolved.

4. 4

   In a separate serving bowl, combine the thinly sliced cucumber, shallot, and crispy chili. Pour the vinegar dressing over the vegetables just before serving and toss gently.

5. 5

   To make the peanut sauce, place a small saucepan over medium heat. Add 1/2 cup coconut cream, 1/4 cup coconut milk, 1 1/2 teaspoons red curry paste, and 2 tablespoons massaman curry paste. Stir constantly until the pastes are dissolved and the mixture begins to simmer.

6. 6

   Stir in 2 teaspoons fish sauce, 1 tablespoon tamarind paste, and 1 tablespoon palm sugar. Continue to simmer for 2-3 minutes until the sauce thickens slightly.

7. 7

   Stir in the 2 tablespoons of ground roasted peanuts. Remove from heat and set aside.

8. 8

   Thread the marinated chicken strips onto wooden skewers (soak skewers in water for 20 minutes beforehand to prevent burning).

9. 9

   Grill the chicken skewers over medium-high heat for 3-4 minutes per side, or until charred in spots and cooked through.

10. 10

    Serve the hot chicken satay skewers with the warm peanut sauce and the chilled cucumber salad on the side.

Notes

If you don't have palm sugar, light brown sugar is the best substitute for the sauce. For the ground peanuts, you can pulse roasted unsalted peanuts in a food processor or crush them with a mortar and pestle until they reach a coarse meal consistency.

Nutrition per serving

• appetizer
• main
• Thai
• grilled
• chicken
• high-protein
• dairy-free
• street food