36min 4 ppl
Gai Satay with Peanut Sauce
29 minutes
4 people
Medium31–60 min or 7–12 steps
29 min · 7 steps
Medium: 31–60 min or 7–12 steps
600 kcalper person
Protein 32g
Carbs 16g
Fats 46g
About this dish
Skewered chicken marinated in yellow curry paste and coconut milk, grilled until charred, and served with a rich ground peanut sauce and cucumber.
Allergy Info
Peanuts, Fish, Crustaceans
Diet Info
Meat
Ingredients
Fresh Produce
- Limescut into wedges, to serve1
- Cucumbersliced, to serve1
Meat & Poultry
- Chicken Thighsboneless, skinless, cut into thin strips500 g
Tins & Jars
- Thai yellow curry paste1 tbsp for the marinade, 1 tbsp for the peanut sauce2 tbsp
- Coconut Milk100 ml for the marinade, 300 ml for the peanut sauce400 ml
- Tamarind Pastefor the peanut sauce1 tbsp
Dried Goods
- Palm sugargrated, 1 tbsp for the marinade, 1 tbsp for the peanut sauce2 tbsp
- Roasted peanutsfinely ground, for the peanut sauce80 g
Oils & Condiments
- Fish sauce1 tbsp for the marinade, 1 tbsp for the peanut sauce2 tbsp
- Vegetable Oilfor brushing1 tbsp
Utensils
- Bamboo skewers
- Chopping board
- Sharp knife
- Mixing bowl
- Saucepan
- Large frying pan
- Meat thermometer
Method
1
Cut the chicken into thin strips and thread onto the bamboo skewers.
Approx. 6 minutes
2
Whisk 1 tablespoon of the yellow curry paste with 100 ml of the coconut milk, 1 tablespoon of the palm sugar and 1 tablespoon of the fish sauce in a bowl, then coat the chicken skewers in the marinade.
Approx. 4 minutes
3
Cover and marinate the skewers in the refrigerator for 20 minutes.
Approx. 2 minutes
4
Heat the remaining coconut milk in a saucepan over medium heat and stir in the remaining yellow curry paste, then simmer for 3 minutes until fragrant.
Approx. 3 minutes
5
Stir in the ground peanuts, tamarind paste, remaining palm sugar and remaining fish sauce, and simmer for 4 minutes until thickened, then set aside to serve alongside.
Approx. 4 minutes
6
Heat a large frying pan over medium-high heat, brush with the vegetable oil, and cook the skewers for 8 minutes, turning occasionally, until charred and the chicken reads 74°C on a meat thermometer.
Approx. 8 minutes
7
Serve the skewers with the peanut sauce, cucumber slices and lime wedges.
Approx. 2 minutes
