Thai Chicken Satay Skewers泰式雞肉沙嗲串燒

Name: Thai Chicken Satay Skewers
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 500g boneless, skinless chicken thighs, cut into thin strips; 2 tbsp curry powder; 1 tbsp turmeric powder; 1 tbsp ground coriander; 1 tbsp ground cumin; 1 tsp white pepper; 2 tbsp palm sugar (or brown sugar); 1 tbsp fish sauce; 2 tbsp coconut milk; 1 lemongrass stalk, finely minced; 1 inch galangal, finely minced; 3 cloves garlic, minced; Wooden skewers, soaked in water for 30 minutes; 200g roasted unsalted peanuts; 2 tbsp red curry paste; 200ml coconut milk; 2 tbsp palm sugar; 1 tbsp tamarind paste; Water, as needed

Delicious grilled chicken skewers marinated in a fragrant blend of turmeric, lemongrass, and galangal, served with a rich peanut sauce.

45 min
4 servings
Level 2
Thai
Chicken

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01Ingredients

500g boneless, skinless chicken thighs, cut into thin strips
2 tbsp curry powder
1 tbsp turmeric powder
1 tbsp ground coriander
1 tbsp ground cumin
1 tsp white pepper
2 tbsp palm sugar (or brown sugar)
1 tbsp fish sauce
2 tbsp coconut milk
1 lemongrass stalk, finely minced
1 inch galangal, finely minced
3 cloves garlic, minced
Wooden skewers, soaked in water for 30 minutes
200g roasted unsalted peanuts
2 tbsp red curry paste
200ml coconut milk
2 tbsp palm sugar
1 tbsp tamarind paste
Water, as needed

Nutrition (per serving)520kcal

Protein42.5g
Carbs18.2g
Fat31.4g

Fiber 3.1 gSodium 625 mg

02Steps

In a large bowl, combine curry powder, turmeric powder, ground coriander, ground cumin, white pepper, palm sugar, fish sauce, coconut milk, minced lemongrass, minced galangal, and minced garlic. Mix well.
Add chicken strips to the marinade, ensuring all pieces are well coated. Cover and refrigerate for at least 30 minutes, or preferably 2-4 hours.
Thread the marinated chicken onto the soaked wooden skewers.
In a food processor, blend roasted peanuts until a coarse paste forms.
Heat a pot over medium heat. Add red curry paste and stir-fry until fragrant. Pour in coconut milk and bring to a simmer.
Add the blended peanuts, palm sugar, fish sauce, and tamarind paste to the pot. Stir well. Add water gradually until the sauce reaches desired consistency. Simmer for 5-7 minutes, stirring occasionally, until thickened. Set aside.
Preheat a grill or grill pan to medium-high heat. Grill the chicken skewers for 3-4 minutes per side, or until cooked through and slightly charred.
Serve the hot chicken satay skewers immediately with the warm peanut sauce.

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