Gai Pad Sate
Ingredients
- 600 gChicken cutlet (thinly sliced)
- 400 mlCoconut milk (well shaken)
- 3 tbspPeanut butter
- 1 tbspThai curry paste red
- 2 tbspfish sauce
- 1 tbsppalm sugar (grated)
- 2 pclemongrass (white part only, minced)
- 20 ggalangal (finely minced)
- 2 pcGarlic (minced)
- 1 tbspLime juice
- 2 tbspPeanut oil
Method
Tender chicken pieces coated in a creamy peanut sauce that clings perfectly to the meat. The punchy aroma of lemongrass and galangal balances the richness of the reduced coconut milk.
- 1
Finely mince the garlic, galangal, and lemongrass stalk. Slice the chicken into even 1 cm thick strips to ensure uniform cooking.
- 2
Heat peanut oil in a wok or large pan. When the oil shimmers, toss in the chicken. The meat should color slightly but remain supple. Remove and set aside.
- 3
In the same pan, add the red curry paste, garlic, galangal, and lemongrass. Sauté for 1 minute until the aromas fill the kitchen.
- 4
Pour in the coconut milk and add peanut butter, palm sugar, and fish sauce. Whisk together. The sauce must reduce until it coats the back of a spoon and becomes glossy.
- 5
Return the chicken to the sauce to reheat. Stir in the lime juice at the very end to provide a touch of acidity that cuts through the richness of the peanut.
Frequently asked questions
How do you get this dish right?
- If the sauce is too thick, thin it out with a splash of water or broth.
- Do not boil the coconut milk violently once the peanut butter is added, or the oil might separate excessively.
How long does this dish keep?
Keep for 2 days in the fridge. Reheat gently in a pan with a little water to restore the creaminess.
