Gai Satay

Name: Gai Satay
Total time: 45 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 1.5 lbs boneless skinless chicken thighs, sliced into 1/4-inch strips; 1 cup full-fat coconut milk (divided); 2 tbsp yellow curry powder; 1 tbsp ground turmeric; 1/2 cup creamy peanut butter; 2 tbsp brown sugar; 2 tbsp fish sauce; 12 bamboo skewers, soaked in water 30 minutes

Tender skewers of turmeric-marinated chicken grilled until charred and served with a rich, creamy peanut sauce.

45 minutes

Serves 4

Appetizer

Contains common allergens

Fish Dairy Peanut Seafood

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Instructions

5 steps

1
In a bowl, whisk 1/2 cup coconut milk with the curry powder, turmeric, 1 tbsp brown sugar, and 1 tbsp fish sauce, then add the chicken strips and marinate in the refrigerator for at least 30 minutes (up to overnight) so the flavors penetrate.

2
Thread the marinated chicken lengthwise onto the soaked skewers in a flat ribbon shape, pressing gently so the meat lies snug against the bamboo for even cooking.
3
To make the peanut sauce, simmer the remaining 1/2 cup coconut milk in a small saucepan over medium heat, then whisk in the peanut butter, 1 tbsp brown sugar, and 1 tbsp fish sauce until smooth and thickened, about 3-4 minutes; thin with a splash of water if needed.
4
Heat a grill or grill pan to medium-high (around 400°F) and lightly oil the grates, then grill the skewers for 2-3 minutes per side until the edges are caramelized and the chicken reaches an internal temperature of 165°F.
5
Transfer the satay to a platter and serve hot alongside the warm peanut sauce and a few slices of cucumber for dipping.

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