Chicken Satay
สะเต๊ะไก่
Sate Gai
Tender turmeric-marinated chicken skewers grilled and served with peanut sauce and cucumber relish.
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About this dish
Tender turmeric-marinated chicken skewers grilled and served with peanut sauce and cucumber relish.
Nutrition per serving
Nutrition values are estimates per serving and may vary with brands, portions and substitutions.
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Smart substitutions
Substitutions can make the recipe easier, safer or suitable for a dietary need, but they may change the authentic flavour.
Flavour: light soy sauce plus a pinch of seaweed
Allergy: coconut aminos
Dietary: vegan fish sauce
Flavour: light brown sugar
Allergy: maple syrup
Dietary: coconut sugar
Ingredients
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500 g Chicken Thighsthin strips
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150 ml coconut milk
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1 tsp ground turmeric
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1 tsp coriander powder
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1 tbsp fish sauce
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1 tbsp palm sugar
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12 bamboo skewerssoaked
Measure and prepare every ingredient before starting. Thai cooking often moves quickly once the pan is hot.
Method
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1
Marinate
Mix coconut milk, turmeric, coriander, fish sauce and sugar; coat chicken for at least 30 minutes.
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2
Skewer
Thread chicken loosely onto soaked skewers.
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3
Grill
Cook over medium-high heat, turning and brushing with marinade until browned and cooked through.
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4
Serve
Serve with peanut sauce and cucumber relish.
What it tastes like
Smoky, savoury and gently sweet with warm spices.
Make it milder
Reduce fresh chillies and chilli paste, remove seeds, and serve extra chilli separately.
Ingredient substitutions
Use readily available equivalents while preserving the balance of salty, sweet, sour and aromatic flavours.
Vegetarian alternative
Replace meat or seafood with firm tofu, mushrooms or mixed vegetables and use vegetarian sauces.
Common mistakes
Overcrowding the pan, using low heat for stir-fries, and adding all seasoning at once instead of tasting and adjusting.
Serving the dish
Serve freshly cooked with steamed jasmine rice or the traditional accompaniment named in the recipe.
Fresh herbs, lime wedges or sliced chilli as appropriate.
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Chicken Satay
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