Satay Gai (Thai Chicken Satay with Peanut Sauce)
Local name: สะเต๊ะไก่
In short: Turmeric-marinated chicken skewers grilled until lightly charred, served with a rich peanut sauce and a sharp cucumber relish. It takes about 50 min in total and makes 4 servings.
- Prep
- 30 min
- Cook
- 20 min
- Resting
- 2 h
- Total
- 50 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 460 kcal
Satay is sold from night markets to restaurants across Thailand, where it comes with a warm red curry peanut sauce and a sharp cucumber relish called ajat. Strips of chicken marinate in coconut milk, turmeric and spices before grilling on skewers. The relish matters: its vinegar bite balances the rich sauce, so do not skip it.
Instructions
- Soak 16 bamboo skewers in water for 30 minutes. Mix the coconut milk, turmeric, coriander, cumin, garlic, lemongrass, fish sauce, palm sugar and oil, add the chicken and turn to coat. Cover and chill for 2 hours or overnight.
- For the relish, stir the vinegar, sugar, water and salt until dissolved. Add the cucumber, shallots and chili and leave for 20 minutes.
- For the sauce, heat the oil in a small pan over medium heat and fry the curry paste for 1 minute. Add the coconut milk and bring to a simmer.
- Stir in the peanuts, palm sugar, tamarind, fish sauce and water. Simmer for 8 to 10 minutes, stirring, until thick and glossy. Add water if too thick.
- Thread the chicken onto the skewers in a ribbon, 3 or 4 pieces per skewer. Heat a grill or grill pan to medium-high.
- Grill the skewers for 8 to 10 minutes, turning often, until lightly charred and cooked through (74°C/165°F). Serve hot with the sauce and relish.
Tips
- Wrap the exposed ends of the skewers in a strip of foil so they do not burn on the grill. Keep the heat medium so the sugar does not scorch before the chicken is done.
- No ground peanuts? Stir 3 tablespoons of smooth, unsweetened peanut butter into the sauce in place of the peanuts.
Questions and answers
Can I make the peanut sauce ahead?
Yes. It keeps for 5 days in the fridge and thickens as it cools. Warm it with a splash of water before serving.
Can I use pork or beef for satay?
Yes. Pork shoulder or tender beef sliced thinly works well with the same marinade. Grill pork to at least 63°C (145°F).
Is Thai satay spicy?
Not very. The heat comes from a spoonful of curry paste in the sauce and the chili in the relish, so it is easy to adjust.
How long does it take to make Satay Gai (Thai Chicken Satay with Peanut Sauce)?
About 50 min in total: 30 min of preparation and 20 min of cooking.
How many calories are in Satay Gai (Thai Chicken Satay with Peanut Sauce)?
About 460 kcal per serving, with 34 g of protein, 14 g of carbohydrates and 30 g of fat. These values are estimates.
Nutrition per serving
| Calories | 460 kcal |
|---|---|
| Protein | 34 g |
| Carbohydrates | 14 g |
| Fat | 30 g |
| Fiber | 3 g |
| Sugar | 9 g |
| Sodium | 900 mg |
Estimated values, calculated from the ingredients.
