Thai Chicken Satay with Homemade Peanut Sauce

This chicken is delicious and one of the great classics of Thai cuisine.

I may be a little immodest, but thanks to a recipe shared with me almost ten years ago by an American woman of Thai descent whom I met online, my chicken satay tastes remarkably close to the version you can enjoy in its country of origin: we used to go to Thailand on holiday a lot and we ate this dish in many different places.

The ingredient list may look rather long, but don't let that put you off: setting aside the marinating time, this recipe is incredibly quick to prepare.

My only regret is choosing a blue plate to photograph a dish with such a distinctly yellow colour. Reflections and distorted colours everywhere – not my brightest idea!

As soon as I get the chance to make it again, I'll put those rather unsuccessful photographs right.

Do you want another great thai recipe? Check my Thai Garlic and Pepper Squid!

Thai Chicken Satay

Yield: 6 servings
Preparation time: 15 minutes (estimate)
Resting time: At least 2 hours, preferably overnight
Cooking time: 10–15 minutes
Total time: About 2 hours and 30 minutes, excluding overnight marinating

Ingredients

• 600 g chicken breast or boneless chicken thighs, cut into evenly sized strips or cubes

For the marinade

• 1 large shallot, finely chopped

• 1 garlic clove, chopped

• 2 × 2 cm piece of fresh ginger, peeled and roughly chopped

• 1 teaspoon ground coriander

• 1 teaspoon ground cumin

• 2 tablespoons unrefined brown sugar

• 3 tablespoons soy sauce

• 3 tablespoons toasted sesame oil (olive oil works perfectly well if you don't have it)

• 1 tablespoon fish sauce (optional)

For the peanut sauce

• 50 g unsalted roasted peanuts

• 1–2 garlic cloves, chopped

• 1 tablespoon sesame or corn oil

• 2 tablespoons soy sauce

• Coconut milk, as needed

• 1 teaspoon turmeric

• Chilli powder, to taste

• 1 tablespoon lime juice

Method

1. Place the chicken in a bowl and add all the marinade ingredients. Mix thoroughly with your hands so that every piece of chicken is well coated.

2. Cover the bowl and refrigerate for at least 2 hours, or overnight if you prefer.

3. When ready to cook, thread the chicken onto long wooden skewers. Grill the skewers or bake them in a preheated oven at 180°C for 10–15 minutes, until cooked through.

4. While the chicken is cooking, place all the peanut sauce ingredients in a food processor and blend until smooth and creamy.

5. Adjust the consistency with coconut milk: use less for a thicker sauce or add more for a looser one.

6. Serve the chicken skewers hot with the peanut sauce at room temperature.

Notes

• The peanut sauce keeps well in the refrigerator for 3–4 days in a covered container.

• If it becomes too thick, simply loosen it with a little coconut milk or water and stir well.

• The fish sauce in the marinade is optional, as specified in the original recipe.