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Thaiappetizerdairy-freegluten-free
Thai Chicken Satay with Peanut Sauce
Originating from the street food stalls of central Thailand, this dish draws influence from Malay and Indonesian traders who brought skewered grilled meats to the region centuries ago. Marinated in lemongrass, turmeric, and coconut milk, the tender chicken skewers are served with a rich, tamarind-laced peanut dipping sauce that defines Thai street cooking.
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Instructions
- 1
In a large bowl, combine the minced lemongrass, garlic, grated ginger, turmeric, coriander, cumin, fish sauce, palm sugar, 120ml coconut milk, and 1 tbsp vegetable oil. Stir until the sugar is dissolved and the marinade is well combined.
- 2
Add the chicken strips to the marinade and toss thoroughly to coat every piece. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or overnight for best results.
- 3
To make the peanut sauce, heat 1 tbsp vegetable oil in a small saucepan over medium heat. Add the red curry paste and cook, stirring constantly, for 1 to 2 minutes until fragrant and the oil begins to separate from the paste.
- 4
Add 240ml coconut milk to the saucepan and stir to combine with the curry paste. Bring to a gentle simmer, then add the peanut butter and stir until fully incorporated and smooth.
- 5
Stir in the fish sauce, palm sugar, tamarind paste, lime juice, and water. Reduce heat to low and simmer for 5 minutes, stirring frequently, until the sauce thickens slightly and is glossy. Remove from heat and set aside.
- 6
Remove the marinated chicken from the refrigerator. Thread each strip of chicken lengthwise onto a soaked bamboo skewer, weaving the skewer through the meat to keep it flat and secure.
