Gai Pad Sate

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.

• Prep time: 15 min
• Cook time: 15 min
• Difficulty: Medium
• Calories: 551
• Protein: 38 g
• Carbs: 13 g
• Fat: 36 g

Ingredients

• 600 g Chicken cutlet ( thinly sliced )
• 400 ml Coconut milk ( well shaken )
• 3 tbsp Peanut butter
• 1 tbsp Thai curry paste red
• 2 tbsp fish sauce
• 1 tbsp palm sugar ( grated )
• 2 piece lemongrass ( white part only, minced )
• 20 g galangal ( finely minced )
• 2 piece Garlic ( minced )
• 1 tbsp Lime juice
• 2 tbsp Peanut oil

Instructions

1. Aromatic prep

   Finely mince the garlic, galangal, and lemongrass stalk. Slice the chicken into even 1 cm thick strips to ensure uniform cooking.

2. Searing the meat

   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. Toasting the curry paste

   In the same pan, add the red curry paste, garlic, galangal, and lemongrass. Sauté for 1 minute until the aromas fill the kitchen.

4. Binding the satay sauce

   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. Finishing and plating

   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.

Chef's tips

• 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.

Storage

Keep for 2 days in the fridge. Reheat gently in a pan with a little water to restore the creaminess.