Thai Chicken Satay (Sate Kai) with peanut sauce. | How to make Thai Chicken Satay (Sate Kai) with peanut sauce.

By Chef (Mrs) Reetu Uday Kugaji  |  1st Mar 2016  |  
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  • Thai Chicken Satay (Sate Kai) with peanut sauce., How to make Thai Chicken Satay (Sate Kai) with peanut sauce.
Thai Chicken Satay (Sate Kai) with peanut sauce.by Chef (Mrs) Reetu Uday Kugaji
  • Prep Time

    20

    mins
  • Cook Time

    20

    mins
  • Serves

    4

    People

60

0





Video for key ingredients

  • How to make Coconut Milk

  • Homemade Peanut Butter

  • Homemade Chicken Stock

About Thai Chicken Satay (Sate Kai) with peanut sauce.

A traditional Thai grilled marinated skewered chicken served with sweet and spicy peanut sauce.

The delicious and mouthwatering Thai Chicken Satay (Sate Kai) with peanut sauce. is enjoyed by all. This dish is often prepared for special occasions including parties or festivals. Thai Chicken Satay (Sate Kai) with peanut sauce. is a good option when you want to cook something different . It is an amazing dish which is liked by people of all age groups. The flavourful ingredients are the key to the amazing taste of Thai Chicken Satay (Sate Kai) with peanut sauce.. Chef (Mrs) Reetu Uday Kugaji shared Thai Chicken Satay (Sate Kai) with peanut sauce. recipe which can serve 4 people. The step by step process with pictures will help you learn how to make the delicious Thai Chicken Satay (Sate Kai) with peanut sauce.. Try this delicious Thai Chicken Satay (Sate Kai) with peanut sauce. recipe at home and surprise your family and friends. You can connect with the Chef (Mrs) Reetu Uday Kugaji of Thai Chicken Satay (Sate Kai) with peanut sauce. by commenting on the page. In case you have any questions around the ingredients or cooking process. The Thai Chicken Satay (Sate Kai) with peanut sauce. can also be given a rating. The "What's cooking" feature can be used to share your experience when you make Thai Chicken Satay (Sate Kai) with peanut sauce. with other users

Thai Chicken Satay (Sate Kai) with peanut sauce.

Ingredients to make Thai Chicken Satay (Sate Kai) with peanut sauce.

  • Marination Time: 02 hours
  • Bamboo skewers soaked in water-12 nos. (06 inch skewers)
  • Water-As required for soaking the skewers
  • Chicken fillets , flattened cut into 01 inch strips-500 gm
  • Shallots-08 nos.
  • Lemongrass, chopped- 01 tbsp.
  • Garlic cloves-04 cloves
  • Galangal- 01 inch piece
  • Fish sauce-01 tbsp.
  • Sugar-01 tbsp.
  • Salt- to taste
  • Vegetable oil / Sesame oil / Peanut oil-03 tbsp. for marinate and basting the chicken satay while grilling
  • For Peanut Sauce- Accompaniment:
  • Shallots- 04 nos.
  • Garlic Cloves -02 nos.
  • Galangal- ½ inch piece. (Optional)
  • Red chilli Paste, such as sambal-04 gm.
  • Shrimp Paste-02 gm.
  • Fish Sauce-02 tbsp. includes salt.
  • Brown sugar -05 gm.
  • Sesame oil-05 ml.
  • Crunchy peanut butter- 1/4th cup.
  • Curry powder, mild- ½ tbsp.
  • Thick Coconut Milk- ¾ th cup
  • Chicken stock- 01 tbsp.
  • Tamarind paste / Lemon Juice-04 ml.
  • Sweet Soy Sauce-08 ml.
  • Salt- to taste, if required as fish sauce has salt in it.
  • For Accompaniment: Salad:
  • Napa cabbage, finely shredded- ½ cup
  • Red cabbage, finely shredded- ½ cup
  • For salad dressing: Red wine vinegar 30 ml + 01 tbsp. peanut oil + 01 tsp sugar + salt to taste
  • For Garnish: Roasted peanuts, unsalted, crunchy, coarsely ground- 40 gm. (Optional)

How to make Thai Chicken Satay (Sate Kai) with peanut sauce.

  1. For Peanut Sauce:
  2. Chop the shallots, garlic and galangal. Mix shallots, garlic, galangal, red chilli paste, shrimp paste and fish sauce in a food processor to make a paste. Roast this paste in oil for two minutes.
  3. Mix shallots, garlic, galangal, red chilli paste, shrimp paste and fish sauce in a food processor to make a paste. Roast this paste in oil for two minutes.
  4. To this paste add peanut butter, curry powder, sugar, chicken stock and coconut milk, whisk to avoid lump formation and bring to boil. Switch off the flame add the lemon juice and soya sauce. Add salt to taste.
  5. For Chicken Satay:
  6. Slice chicken. Thread up three to four strips of the chicken on each skewer. Place in a shallow dish.
  7. For Chicken Satay: Slice chicken. Thread up three to four stripes of the chicken on each skewer. Place in a shallow dish. Peel and chop shallots, garlic and galangal. Add chopped lemongrass.
  8. Peel and chop shallots, garlic and galangal. Add chopped lemongrass. Mix fish sauce, sugar, salt, oil and water with them. Process into a smooth paste in a food processor.
  9. Marinade the chicken and refrigerate for 02 hours with this marinate. Place a grill pan over medium heat and brush it with oil to prevent the meat from sticking.
  10. Grill the chicken satays for 03 to 04 minutes on each side, until nicely seared and cooked through.
  11. Just before service toss the shredded cabbage, Napa & Red with the salad dressing. For salad dressing: Red wine vinegar 30 ml + 01 tbsp. peanut oil + 01 tsp sugar + salt to taste
  12. For Serving: Serve the satays hot on a platter, drizzle peanut sauce over them, sprinkled with the coarsely ground crunchy roasted peanuts, accompanied with the salad.
  13. OR You may also serve the satays hot on a platter, accompanied by a small bowl of warm peanut sauce and the salad.

My Tip:

Chefs Tips: 1. The strongest tastes should be Sweet and Salty in order for the finished satay to taste its best. 2. Add more sugar or more fish sauce (in place of salt) to adjust the taste in the marinate. 3. Thai curry powders are available with various brands, in shopping malls. 4. Kaffir lime leaves- 04 nos. may be thinly sliced and sprinkled over the served Chicken satay to impart a refreshing taste and a wonderful aroma.

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