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Chicken Satay with Peanut and Cucumber Dipping Sauces

Wonderful recipe I acquired from Bangkok Cooking Academy when I was working on my Thai Chef Certificate with them.
5 from 1 vote
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Ingredients
  

Chicken Satay:

  • 2 teaspoons curry powder
  • 1/2 teaspoon turmeric
  • 1-2 teaspoons soy sauce
  • 1/2 tablespoons palm sugar
  • 1/4 cup coconut cream
  • 100 grams of chicken or pork thinly sliced (or if vegetarian can use whole mushrooms or pieces of tofu)
  • 1 tablespoon vegetable oil for grill
  • 6-8 six inch skewers more if you use smaller, less if larger

Satay Sauce:

  • 1 1/2 teaspoons red curry paste
  • 1 1/2 teaspoons massaman curry paste
  • 1 tablespoon tamarind paste
  • 1 tablespoon sugar or palm sugar
  • 1/2 tablespoon fish sauce
  • 2 tablespoons roasted peanuts grounded (or can use creamy natural peanut butter if you prefer)
  • 1/4 cup coconut cream
  • 1/4 cup coconut milk

Cucumber Sauce:

  • 1/3 cup white vinegar
  • 1/3 cup sugar
  • Pinch of salt
  • 1/3 cup cucumber sliced small or diced
  • 2 shallots thinly sliced
  • 1/2 red spur chili thinly sliced

Instructions
 

  • Mix first 5 ingredients well and then add chicken and combine well. Let marinate for at least 15 minutes to overnight.
  • Thread your chicken onto skewers and set on plate and cover with plastic wrap. Store in refrigerator until ready to use.
  • For the satay sauce, stir fry the two curry pastes in some oil until fragrant on low heat.
  • Add coconut cream and mix well as you continue to heat until the fat separates to the top.
  • Add ground peanuts, the coconut mil and rest of seasonings for satay sauce and combine well.
  • Keep cooking on low heat until sauce is reduced to a nice thick texture and then remove to a sauce bowl. If the sauce begins to separate you have cooked it too long, add some more coconut milk until it’s creamy again.
  • For the cucumber sauce, add cucumbers, shallots and chili to a sauce bowl.
  • In a pot, combine vinegar, sugar and salt and bring to a boil. Let it cool and pour on top of the cucumber mixture to pickle.
  • Take your skewers out of the frig and let sit at room temperature for about 10 minutes.
  • Cook skewers on grill, grill pan or non stick pan for about 3 minutes per side, or until cooked through. While you are cooking you can baste with additional coconut milk as you turn them from side to side…makes them even more moist.
  • Garnish with chopped scallions or coriander leaves, if you want, and serve with the two sauces. You can also serve with grilled bread or rice. Enjoy!