Name: Chicken Satay with Spicy Peanut Sauce (Gai Satay)
Yield: Serves 6 to 8
Cuisine: Thailand
Ingredients: 1 tablespoon red curry paste, or mussamun curry paste; 1 tablespoon freshly squeezed lime juice or tamarind liquid; 1 pound boneless, skinless chicken thighs or breasts; 1 tablespoon fish sauce; About 60 bamboo skewers, soaked in water for at least 30 minutes; ¾ cup unsweetened coconut milk; 1 teaspoon curry powder; Marinade for Chicken; 1 teaspoon brown sugar; 2 teaspoons roasted chili paste (nahm prik pao; optional); ½ cup chicken broth or water; ¼ cup chunky peanut butter or very finely ground peanuts; ½ cup unsweetened coconut milk; 1 teaspoon fish sauce; Tangy Cucumber Pickles; 1 tablespoon palm sugar or brown sugar

Preparation info

Serves
6 to 8

Difficulty
Medium

Appears in

Quick & Easy Thai

By Nancie McDermott

Published 2004

About

This dish looks inviting, tastes fantastic, and is fun to eat. To make in advance, marinate the meat, put the cucumber pickles together, make the sauce, and then cover and chill. Let your first guests skewer the meat and get it grilling while you gently reheat the peanut sauce. This way you will have time to make a quick batch of the traditional satay accompaniment: toast! Thais often serve satay with a side of toast points, the better to enjoy the fabulous peanut sauce.