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Chicken Satay with Peanut and Cucumber Dipping Sauces

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

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

Method
 

  1. Mix first 5 ingredients well and then add chicken and combine well. Let marinate for at least 15 minutes to overnight.
  2. Thread your chicken onto skewers and set on plate and cover with plastic wrap. Store in refrigerator until ready to use.
  3. For the satay sauce, stir fry the two curry pastes in some oil until fragrant on low heat.
  4. Add coconut cream and mix well as you continue to heat until the fat separates to the top.
  5. Add ground peanuts, the coconut mil and rest of seasonings for satay sauce and combine well.
  6. 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.
  7. For the cucumber sauce, add cucumbers, shallots and chili to a sauce bowl.
  8. 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.
  9. Take your skewers out of the frig and let sit at room temperature for about 10 minutes.
  10. 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.
  11. 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!