Thai Chicken Satay
Ingredients
- 600 gChicken cutlet (in thin strips)
- 250 mlCoconut milk (well mixed)
- 100 gPeanut butter (smooth)
- 1 tbsppalm sugar (grated)
- 1 tspTurmeric powder
- 2 pcGarlic (minced)
- 2 tbspsoy sauce
- 2 tbspPeanut oil
- 1 pcThai chili (finely sliced)
- 1 pcLime juice (juiced)
- 12 pcWooden skewers (soaked in water to prevent burning)
Method
Tender chicken skewers charred by the flame, exhaling notes of turmeric and coconut. The creamy, bound peanut sauce brings umami depth and a hint of chili.
- 1
Slice the chicken into thin 2 cm strips. In a dish, mix coconut milk, turmeric, minced garlic, palm sugar, and soy sauce. The marinade should be bright yellow and coat the meat generously. Let rest in the fridge.
- 2
Thread the chicken strips in an accordion fold onto the skewers. Pack the meat slightly to retain moisture during cooking while allowing heat to circulate.
- 3
Heat peanut oil in a very hot pan. Sear the skewers for 2 to 3 minutes per side. The surface should caramelize and show brown sear marks without drying the center.
- 4
In a small saucepan, heat the peanut butter with the remaining coconut milk and sliced chili. Stir until the sauce becomes smooth, glossy, and coats the back of a spoon.
Frequently asked questions
How do you get this dish right?
- Soak wooden skewers in water for 30 minutes beforehand to prevent them from burning during cooking.
- If the sauce thickens too much, loosen it with a spoonful of hot water to regain a coating texture.
How long does this dish keep?
Store skewers and sauce separately in the refrigerator for 48h. Reheat the sauce very gently without boiling.
