There’s satay, and then there’s real satay. If you’ve never had the real stuff, then you’ll fall in love with the succulent taste of this special Thai satay recipe.
Strips of chicken or beef are marinated in a special Thai paste—unless you go with the vegetarian version—then skewered and grilled or broiled in the oven. It is then served with homemade peanut sauce for the ultimate taste sensation.
For a low-fat chicken version, try this recipe for Low-Fat Chicken Satay With Peanut Sauce.
Satay makes great party food and the kids will love it.
- 500g (1 lb) chicken thigh fillets, cut into roughly 4cm cubes
- 20 bamboo skewers, soaked in water for at least 30 minutes
- 1 tbsp curry powder
- 1 tsp sea salt
- 1 tbsp vegetable oil
Thai Cucumber Relish (Ajat) :
- ½ cup white sugar
- ½ cup white vinegar
- 1 tsp sea salt
- ½ small cucumber, sliced into rounds and then quarter the rounds
- 1 small Asian red
- shallot, sliced
- 1 long red chillies, sliced
- ¼ cup roasted peanuts
- 2 tbsp vegetable oil
- 1½ tbsp Thai red curry paste
- 1 cup coconut milk
- 2 tbsp crunchy peanut butter
- 1 tsp fish sauce
- 2 tsp white sugar
- Place the chicken in a large bowl add the curry powder, salt and oil. Mix until well combined. Thread the chicken onto bamboo skewers. Set aside to marinate for 10 minutes or overnight if you have the time.
- To make the cucumber relish, heat the sugar, vinegar and salt in a saucepan over high heat for 3-4 minutes or until the sugar has dissolved. Allow to cool. Place the cucumber, cucumber, shallot and chill in a small bowl. Pour over the cooled vinegar mixture.
- For the satay sauce, use a mortar and pestle or food processor to grind the roasted peanuts to a fine consistency. Set aside.
- Heat the 2 tablespoons of vegetable oil in a saucepan over medium heat. Add the curry paste and cook for a minute until fragrant. Add the coconut milk, roasted peanuts, peanut butter, fish sauce and sugar. Cook for a further minute. Then remove from heat. Taste and adjust the seasoning with more fish sauce and/or sugar. And keep warm or reheat when ready to serve.
- Heat a barbecue grill plate or non-stick frying pan over medium-high heat. Cook chicken skewers for 3-4 minutes each side or until cooked through. Serve warm with the warm satay sauce and the Thai cucumber relish.
Thus the recipe for making traditional Thai satay, i hope you are pleased to try to cook it and present it to your family. If you have questions about seasonings and how to cook them please write them in the comments column.