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

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.