Chicken Satay (สะเต๊ะไก่)

Thai-style chicken satay!

Serves: 4-6 as starter or snack

For chicken

  • 500 g Chicken breast fillets, or chicken breast sliced into thin pieces (13-15 pieces)
  • 100 ml Coconut milk
  • 1 stalk Lemongrass, using only the bottom part (white bits), sliced then pounded
  • 1 tsp Galangal, diced then pounded
  • 1/2 tsp Cumin powder
  • 2 tsp Coriander powder
  • 2 tsp Curry powder
  • 2 tsp Turmeric powder
  • 1 tsp Salt
  • 1 Tbsp Sugar
  • 1/4 tsp White pepper powder
  • Bamboo skewers, soaked in water for a few hours

For peanut dipping sauce

  • 1 portion Red curry paste (see recipe here)
  • 40 ml Oil
  • 400 ml Coconut milk
  • 4 Star anise
  • 1 inch Cinnamon stick
  • 5 Cloves
  • 1/2 tsp Cinnamon powder
  • 1/2 tsp Cumin powder
  • 1 tsp Salt
  • 1-2 Tbsp Tamarind concentrate
  • 3 Tbsp Sugar
  • 120 g Roasted unsalted peanuts, roughly chopped

For pickled cucumber salad

  • 50 ml White vinegar
  • 50 g Sugar
  • 1/2 tsp Salt
  • 1 cup Cucumber, sliced (or 1/2 cup Cucumber + 1/2 cup Carrots)
  • 2 Shallots, sliced
  • Red chilli, sliced (optional)

How to put this together

  1. Mix together chicken + all marinade ingredients. Massage the marinade into the chicken pieces for a few minutes. Cover & marinade in the fridge for a few hours (or overnight).
  2. When you’re ready to cook the chicken, heat the oven to 230 C on grill
  3. Skewer chicken pieces and place them on a grill rack. Place a tray underneath to catch any drippings.
  4. Cook the chicken, placing it close to the grill, for 10 mins, turning them half way through. Make sure they’re cooked through.
  5. Serve immediately with peanut sauce and pickled cucumber salad

To make peanut dipping sauce

Peanut dipping sauce can be made ahead of time. Refrigerate it and re-heat just before you serve.

  1. On low heat, pan roast star anise + cinnamon stick + cloves until fragrant. Transfer to a plate.
  2. On low heat, add oil + curry paste in a small pot. Fry until fragrant.
  3. Add coconut milk + star anise + cinnamon stick + cloves + cinnamon powder + salt + tamarind concentrate + sugar.
  4. Bring to boil
  5. Simmer for 10 mins.
  6. Remove star anise + cinnamon stick + cloves
  7. Add chopped peanuts. Simmer for 2 mins.
  8. Transfer the sauce to a blender (I use magic bullet) – and blend to smooth paste.
  9. Give it a gentle re-heat before you serve

To make pickled cucumber salad

Don’t make this too far ahead of time. You don’t want the cucumber to wilt down too much.

  1. In a small pot, add vinegar + sugar + salt. Stir over low heat until sugar & salt are melted.
  2. Take off heat and leave to cool for 15 mins.
  3. Add cucumber + carrots (if using) + shallots. Stir well to mix.
  4. Leave to “pickle” for 15 mins, then give it another stir
  5. Serve.

Advertisements