Chicken Satay with Thai Salad and Peanut Sauce

Authentic Thai Chicken Satay with Traditional Accompaniments

Tender marinated chicken grilled to perfection, served with a refreshing cucumber salad and rich, creamy peanut sauce.

75Min

4Servings

420Cal

MediumLevel

Gluten freegluten_free

#chicken#grilled#asian#thai#satay#peanut sauce

Equipment

mixing bowl

chef's knife

cutting board

measuring cup

measuring spoon

whisk

frying pan

stove

tongs

mixing spoon

serving plate

Ingredients

Chicken Marinade

coconut milk

120 ml

sugar

12 g

soy sauce

30 ml

curry powder

2 g

turmeric powder

1 g

The Salad

rice vinegar

30 ml

sugar

12 g

salt

1 g

water

30 ml

cucumber (thinly_sliced)

1 piece

crispy chili

5 g

shallot (thinly_sliced)

1 piece

The Sauce

fish sauce

10 ml

tamarind paste

15 g

sugar

12 g

red curry paste

8 g

massaman curry paste

30 g

coconut cream

120 ml

coconut milk

60 ml

roasted peanuts (ground)

30 g

Instructions

Prepare the chicken marinade

Mix coconut milk, sugar, soy sauce, curry powder, and turmeric powder in a bowl to create the marinade.

5 min

Ensure all ingredients are well combined for even flavor distribution

Marinate the chicken

Coat chicken pieces with the marinade and let them rest in the refrigerator.

30 mintimer 30 min

Marinate for at least 30 minutes, or up to overnight for more flavor

Prepare the cucumber salad

Mix rice vinegar, sugar, salt, and water to create the dressing, then toss with thinly sliced cucumber and shallot.

10 min

Slice vegetables as thinly as possible for better texture

Prepare the satay sauce

Combine fish sauce, tamarind paste, sugar, red curry paste, massaman curry paste, coconut cream, and coconut milk in a saucepan.

5 min

Use a whisk to ensure the curry pastes are fully incorporated

Cook the satay sauce

Heat the sauce mixture over medium heat, stirring until it thickens slightly.

5 minMedium heattimer 5 min

Stir constantly to prevent the sauce from sticking or separating

Finish the sauce

Add ground roasted peanuts to the warm sauce and stir to combine.

2 min

The peanuts add texture and richness to the sauce

Cook the chicken

Grill or pan-fry the marinated chicken until cooked through and slightly charred.

15 minMedium-high heattimer 15 min

Turn the chicken pieces every few minutes for even cooking and char marks

Serve the satay

Serve the grilled chicken with the cucumber salad and warm peanut sauce on the side.

3 min

Serve the sauce warm for the best flavor experience

Original recipe

InstagramRecipe by @rui.wencheng

Storage

Fridge: 2 days

Reheat: Microwave 2-3 minutes or reheat in pan over medium heat

Best enjoyed fresh. The sauce can be stored separately and reheated gently before serving.

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