Chicken Satay

Tender chicken skewers marinated in Thai spices, grilled to golden perfection. Served with creamy peanut sauce and pickled cucumbers.

Ingredients

• 500 grams Chicken breast
• 120 ml Coconut milk
• 2 tablespoons Thai red curry paste
• 1 tablespoon Lime juice
• 1 tablespoon Fish sauce
• 1 tablespoon Palm sugar
• 1 small piece (2 cm) Fresh turmeric root
• 1 small piece (2 cm) Fresh galangal root
• 2 cloves Garlic
• 1 handful Cilantro (stems)
• 10 units Bamboo skewers
• 1 tablespoon Neutral vegetable oil
• 100 grams Roasted unsalted peanuts
• 60 ml Coconut milk (for sauce)
• 1 teaspoon Tamarind (pulp)
• 1 teaspoon Palm sugar (for sauce)
• 1 unit Cucumber
• ½ unit Red onion
• 2 tablespoons Rice vinegar
• 1 teaspoon Sugar (for pickle)

Directions

1. Soak bamboo skewers in water for 30 minutes.
2. Cut 500g chicken breast into strips 1 cm thick and 10 cm long.
3. Prepare the marinade by blending 120ml coconut milk, 2 tbsp red curry paste, 1 tbsp lime juice, 1 tbsp fish sauce, 1 tbsp palm sugar, 2cm fresh turmeric (peeled), 2cm fresh galangal (peeled), 2 cloves garlic, and cilantro stems until a homogeneous paste is formed.
4. Marinate the chicken in the mixture for at least 1 hour (ideally 2-4 hours) in the refrigerator.
5. Thread the marinated chicken strips onto the skewers.
6. For the sauce: Grind 100g roasted peanuts. Mix with 60ml coconut milk, 1 tsp tamarind pulp, 1 tsp palm sugar, and 1 tbsp fish sauce until a creamy sauce is obtained.
7. Prepare the pickle: thinly slice 1 cucumber and ½ red onion. Mix with 2 tbsp rice vinegar, 1 tsp sugar, and salt.
8. Heat vegetable oil in a grill or pan over medium-high heat. Cook the skewers for 4-5 minutes per side, until golden brown and fully cooked.

In the app this step-by-step adapts to your level (beginner, intermediate or advanced) and the chef answers your questions while you cook.

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