Thai Chicken Satay with Peanut Sauce
Twelve charred chicken skewers with a creamy peanut sauce and crisp cucumber relish.
About This Dish
A coconut-spice marinade flavors thin chicken strips quickly, making this a practical but impressive afternoon snack for sharing.
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Stages
- Marinating45 min
- Peanut Sauce10 min
- Grilling20 min
Step-by-Step Instructions
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1
Cut the chicken into long strips and marinate it with 150 ml of coconut milk, the dry spices, 15 ml of fish sauce, and 10 g of sugar.
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2
Thread the chicken onto 12 soaked skewers and let it marinate for at least 30 minutes.
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3
Simmer the ground peanuts with the remaining coconut milk, red curry paste, tamarind, remaining fish sauce, and 30 g of sugar until thick and smooth.
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4
Grill the skewers over medium-high heat, turning often, until browned and the chicken reaches 74 °C.
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5
Dissolve the remaining 10 g of sugar in the rice vinegar, toss with the cucumber and onion, and serve two skewers per portion with the sauce and relish.
