Gai Satay
Turmeric-yellow chicken skewers with a peanut sauce so good people eat it off the spoon. The grill does the work while the sauce quietly comes together in four minutes.
- Total time
- 18 min
- Serves
- 2
- Effort
- Easy
What you need
Written for 2 — nudge the counter and the numbers follow.
0 of 10 in the basket.
How you make it
Mix 80ml of the coconut milk with the turmeric, coriander, cumin, half the palm sugar and the fish sauce, coat the chicken strips and leave 5 minutes.
Thread the chicken onto skewers in a loose S-shape and heat a griddle pan over high heat.
Meanwhile fry the curry paste in a small pan over medium heat for 1 minute, then whisk in the remaining coconut milk, the peanut butter, tamarind and the rest of the sugar, and simmer 3 minutes until it thickens to a dipping consistency, loosening with water if needed.
Grill the skewers 4 minutes per side, until deeply marked and cooked through to 75C with no pink at the thickest point.
Rest 2 minutes and serve with the warm peanut sauce and cucumber relish.
Read all that and thought “absolutely not”?
Completely fair. Gai Satay is sitting in the Thai kitchen right now, it costs nothing, and it will never arrive.
Order it insteadMore from the Thai kitchen
Sour, sweet, salty and hot arguing in the best way.