Thai Chicken Satay ไก่สะเต๊ะ

Satay is originally from Indonesian/Malay dish, but it has been in Southern Thailand for avery long time. This is a Thai version. You can also make the same recipe with chunks of beef or pork, or prawns.

  • 500 garm.Hip, Breast or Fillet. (Depending on which part you like)
  • 1 tbsp. of Coriander root, garlic, pepper, pounded
  • 2 tsp curry powder
  • 1 tsp roasted cumin
  • 1 tsp roasted coriander
  • 2 tspTurmeric powder 
  • 2 tsp sugar
  • 1 cup of cream coconut
  • Chicken fillets cut into thin pieces, enough size (1x2 inches) prepared. 
  • Mix coriander root, garlic, pepper, pounded curry powder, roasted cumin. Roasted coriander powder, turmeric powder, sugar powder,  mixed well.
  • Put the sliced chicken to mix with the prepared marinade. Stir until mixed, allow the fermented water to enter the chicken. Then take the chicken to marinate for 2-3 hours (chilling, cooling Will make the chicken juice fermented into the chicken meat And will make the chicken tender.
  • At the end of the time, the water came out and then make the skewer. Rest in the refrigerator or bring it to grill at all While grilling should sprinkle coconut milk to make chicken satay soft And grilled on medium heat If grilled with soft fire, the chicken will not be soft.
  • Arrange chicken satay in serving dish. Serve with chicken sauce satay and A-jard sauce.
Nam jim satay (Peanut Sauce).
  • 3-4 cloves garlic, chopped 
  • 1 ounce chopped onion 
  • 1-2 tablespoon red or massaman curry paste 
  • 1 teaspoon fish sauce 
  • 8 tablespoons coconut milk 
  • 4-6 teaspoons lime juice (to taste). 
  • 2-3 teaspoons palm sugar. 
  • First grind or crush the peanuts to a fairly fine powder. 
  • Then combine them with the remaining ingredients(except the lime juice), to form a smooth sauce. 
  • If the sauce is too thick, you can thin it with a littlechicken stock. 
  • Now add the lime juice, tasting as you progress to check the balance of flavors is correct. 
A jaad (cucumber relish):
  • 4 tablespoons white vinegar 
  • 1 teaspoon sugar 
  • 2-3 tablespoons cucumber, very coarsely chopped or sliced 
  • 2 shallots (or any variety of purple onion) chopped 
  • 3-4 Thai chile peppers, thinly sliced. 
  • Combine the ingredients, and leave to stand overnight. 
  • Each diner should have a small bowl of nam jim and a small bowl of a jaad. 
  • However the satay themselves are normally served "communally".