Thai Chicken Satay

with Peanut Sauce

Recipe by Sheeba de Souza

Ingredients

For the chicken satay
•    600 g boneless chicken thighs, cut into long, even strips
•    120 ml coconut milk
•    1.5 tbsp Thai red curry paste
•    1 tbsp fish sauce
•    1 tbsp palm sugar/jaggery powder
•    1 tbsp oil
•    1 tsp turmeric powder
•    1 tsp ground coriander
•    1/2 tsp ground cumin
•    1 tbsp lemon grass, finely minced
•    1 tsp ginger, finely grated
•    1 tsp garlic, finely grated
•    1 tbsp coriander stems, finely chopped

For the Thai peanut sauce
•    150 g roasted unsalted peanuts
•    200 ml coconut milk
•    1.5 tbsp Thai red curry paste
•    1 tbsp tamarind paste
•    1/2–2 tbsp palm sugar/jaggery powder
•    1 tbsp fish sauce
•    50–75 ml water, as required
•    1 tsp oil

Method

For the chicken satay
In a bowl, combine the coconut milk, red curry paste, fish sauce, palm sugar/jaggery powder, oil, turmeric, coriander, cumin, lemon grass, ginger, garlic and coriander stems.
Mix well until smooth. Add the chicken strips and coat thoroughly with the marinade.
Cover and refrigerate for at least 4 hours, preferably overnight.
Remove the chicken from the refrigerator about 20–30 minutes before cooking. Insert a bamboo skewer or toothpick through each chicken strip, keeping the strip relatively flat and evenly spread.
Heat a grill pan or barbecue until very hot.
Lightly oil the surface and grill the chicken over high heat for approximately 3–4 minutes on each side, or until cooked through with beautiful caramelised, slightly charred edges.
Allow the chicken to rest for 2–3 minutes before serving.
Garnish with crispy-fried Thai basil leaves and thinly-sliced serrano chillies, and serve with the warm peanut sauce alongside.

Chef’s note: The high heat is important. You want the outside to develop those characteristic smoky, caramelised edges while keeping the thigh meat juicy.

For the Thai peanut sauce
Grind the roasted peanuts to a coarse paste.
Keep a little texture rather than making them completely smooth.
Fry the curry paste: Heat the oil in a saucepan over medium heat. Add the red curry paste and fry for 1–2 minutes, until fragrant.
Add coconut milk: Add approximately 100 ml of the coconut milk and cook, stirring continuously, until the mixture thickens and becomes glossy. Add the remaining coconut milk, tamarind paste, palm sugar/jaggery powder and fish sauce.
Stir in the ground peanuts and simmer gently for 5–7 minutes.
Add water a little at a time until the sauce reaches a thick but pourable consistency.
Taste and adjust the balance as needed.

Serve
Arrange the chicken satay on a platter with the warm peanut sauce alongside.