Name: Traditional Thai Chicken Satay | Marion's Kitchen
Prep time: PT15M30M
Cook time: 30 min
Yield: Makes about 20
Cuisine: Thai
Ingredients: 500g (1 lb) chicken thigh fillets, cut into roughly 4cm cubes; 20 bamboo skewers, soaked in water for at least 30 minutes; Marinade:; 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; Satay sauce:; 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

Traditional Thai Chicken Satay

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Delicious chicken satay is one of the most well-known and most-loved of Asian street foods. My traditional Thai version will transport you from the very first bite, and is perfect served as an appetiser or as part of a sharing platter when entertaining. While 10 minutes of marinating is absolutely fine, leaving the meat overnight cranks up the flavour, so do plan ahead if you can!

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Traditional Thai Chicken Satay

PREP TIME

15 minutes + 30 minutes soaking

COOK TIME

30 minutes

SERVES

Makes about 20

Ingredients

500g (1 lb) chicken thigh fillets, cut into roughly 4cm cubes

20 bamboo skewers, soaked in water for at least 30 minutes

Marinade:

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

Satay sauce:

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

Steps

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, 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.

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Traditional Thai Chicken Satay

Delicious chicken satay is one of the most well-known and most-loved of Asian street foods. My traditional Thai version will transport you from the very first bite, and is perfect served as an appetiser or as part of a sharing platter when entertaining. While 10 minutes of marinating is absolutely fine, leaving the meat overnight cranks up the flavour, so do plan ahead if you can!
PREP TIME	15 minutes + 30 minutes soaking
COOK TIME	30 minutes
SERVES	Makes about 20

Ingredients

500g (1 lb) chicken thigh fillets, cut into roughly 4cm cubes

20 bamboo skewers, soaked in water for at least 30 minutes

Marinade:

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

Satay sauce:

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

Steps

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, 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.

Monique

August 9, 2023

Better than the restaurants

The sauces and chicken were next level delicious!!! Thank you for the great and simple recipe

Leonel

June 6, 2023

Yummyest Satay recipe

A must do! We repeat it very often. Kids love it. Thanks for your wonderful recipes. Say Hello 👋 to your cute Mom and tell her that We are Portuguese and that she would love to visit Portugal for the wonderful wines we have and food as well.

Leighton

December 8, 2022

Delightful

Great dish….love the balance of flavours. I added half a mango (ate the other half) to the salad…gave it a nice balance.

Love your food and mama Noi is a star.

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