Thai cuisine · Meat & Kebab

Chicken Satay

Turmeric-marinated chicken skewers with creamy peanut sauce and cucumber relish.

Ingredients · for 4 servings

• 600 g chicken breast
• 200 ml coconut milk
• 2 tsp curry powder
• 1 tsp turmeric
• 2 tbsp fish sauce
• 2 tbsp palm sugar
• 2 garlic cloves
• 120 g peanut butter
• 1 tbsp red curry paste
• 1 tbsp lime juice
• 1/2 cucumber
• 2 shallots
• 2 tbsp rice vinegar
• 8 wooden skewers

Instructions

1. Cut the chicken into long, thin strips.
2. Marinate for at least 1 hour with 100 ml of the coconut milk, the curry powder, turmeric, 1 tbsp fish sauce, 1 tbsp palm sugar and the garlic.
3. For the sauce, heat the remaining coconut milk with the curry paste, stir in the peanut butter, the remaining palm sugar, remaining fish sauce and lime juice, and simmer until creamy.
4. For the relish, mix the cucumber and shallot slices with the vinegar and 1 tsp sugar.
5. Thread the meat in waves onto the pre-soaked skewers.
6. Grill or pan-fry for 3–4 min per side, until the edges are lightly charred.
7. Serve with warm peanut sauce and cucumber relish.