Thai-style Satay

Ingredients

While Indonesian satay typically uses sweet soy sauce and kecap manis, Thai-style satay incorporates a blend of Thai spices and herbs, resulting in a unique flavor profile. Additionally, the peanut sauce in Thai cuisine tends to be spicier and tangier compared to the Indonesian version. We alse have the original recipe for Satay, so you can check it out.

• 500g (1.1 lb) chicken breast, thinly sliced 500g (1.1 lb) chicken breast, thinly sliced
• 1 tablespoon lemongrass, minced 1 tablespoon lemongrass, minced
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 tablespoon ginger, grated 1 tablespoon ginger, grated
• 2 tablespoons cilantro, chopped 2 tablespoons cilantro, chopped
• 1 tablespoon fish sauce 1 tablespoon fish sauce
• 1 tablespoon soy sauce 1 tablespoon soy sauce
• 1 tablespoon lime juice 1 tablespoon lime juice
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 12 bamboo skewers, soaked in water 12 bamboo skewers, soaked in water
• For the peanut sauce: For the peanut sauce:
• 1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
• 1/2 cup (120g) peanut butter 1/2 cup (120g) peanut butter
• 2 tablespoons red curry paste 2 tablespoons red curry paste
• 2 tablespoons lime juice 2 tablespoons lime juice
• 1 tablespoon soy sauce 1 tablespoon soy sauce
• 1 tablespoon honey 1 tablespoon honey
• 1/4 teaspoon chili flakes (optional) 1/4 teaspoon chili flakes (optional)

Nutrition

• Calories: 380 kcal / 1590 KJ
• Fat: 24g (Saturated Fat: 8g)
• Carbohydrates: 10g (Sugar: 5g)
• Protein: 32g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a bowl, combine the lemongrass, garlic, ginger, cilantro, fish sauce, soy sauce, lime juice, and vegetable oil. Mix well.
2. 2.
   Add the sliced chicken breast to the marinade and toss until well coated. Let it marinate for at least 30 minutes, or refrigerate overnight for enhanced flavor.
3. 3.
   Preheat the grill or grill pan over medium-high heat.
4. 4.
   Thread the marinated chicken onto the soaked bamboo skewers.
5. 5.
   Grill the skewers for about 3-4 minutes per side, or until the chicken is cooked through and slightly charred.
6. 6.
   While the chicken is grilling, prepare the peanut sauce. In a saucepan, combine the coconut milk, peanut butter, red curry paste, lime juice, soy sauce, honey, and chili flakes (if using). Cook over low heat, stirring constantly, until the sauce is smooth and heated through.
7. 7.
   Serve the grilled chicken satay skewers with the peanut sauce on the side.

Treat your ingredients with care...

• Lemongrass — Remove the tough outer layers and use only the tender inner part for the best flavor.
• Red curry paste — Adjust the amount according to your spice preference. Add more for extra heat or reduce for a milder taste.
• Peanut butter — Opt for natural peanut butter without added sugar or hydrogenated oils for a healthier option.
• Chicken breast — To ensure tender and juicy satay, slice the chicken breast thinly and marinate it for at least 30 minutes.

Tips & Tricks

• Soaking the bamboo skewers in water prevents them from burning during grilling.
• Baste the chicken skewers with the marinade while grilling for extra flavor.
• For a vegetarian version, substitute the chicken with tofu or vegetables like bell peppers and zucchini.
• Serve the satay with a side of cucumber salad or steamed jasmine rice for a complete meal.
• If you prefer a smoother peanut sauce, blend the ingredients in a food processor before heating.

Serving advice

Serve the Thai-style satay skewers on a platter garnished with fresh cilantro leaves and lime wedges. Accompany it with a bowl of warm peanut sauce for dipping.

Presentation advice

Arrange the grilled satay skewers in a crisscross pattern on the platter for an appealing presentation. Drizzle some extra peanut sauce over the skewers and sprinkle chopped peanuts for added texture and visual appeal.