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

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ByChef (Mrs) Reetu Uday Kugaji
Created on 1st Mar 2016
  • 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
  • Thai Chicken Satay (Sate Kai) with peanut sauce. | How to make Thai Chicken Satay (Sate Kai) with peanut sauce. (24 likes)

  • 0 reviews
    Rate It!
  • By Chef (Mrs) Reetu Uday Kugaji
    Created on 1st Mar 2016

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

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

Thai Chicken Satay (Sate Kai) with peanut sauce., a succulent delicacy which is famous all over the world. Thai Chicken Satay (Sate Kai) with peanut sauce. is one dish which makes its accompaniments tastier. With the overflow of flavours, Thai Chicken Satay (Sate Kai) with peanut sauce. has always been everyone's favourite. This recipe by Chef (Mrs) Reetu Uday Kugaji is the perfect one to try at home for your family. It's a get together at home and you realise that you want to make a Thai Chicken Satay (Sate Kai) with peanut sauce., just the perfect situation when you realise that you need to know how to make the perfect Thai Chicken Satay (Sate Kai) with peanut sauce.. So, at that time you can try out this delicious recipe by Chef (Mrs) Reetu Uday Kugaji. The recipe of Thai Chicken Satay (Sate Kai) with peanut sauce.is very simple and can be made in restaurant style using a few ingredients. The time taken while preparing Thai Chicken Satay (Sate Kai) with peanut sauce. is 20 minute. This recipe of Thai Chicken Satay (Sate Kai) with peanut sauce. is perfect to serve 4. Thai Chicken Satay (Sate Kai) with peanut sauce. is just the appropriate option to prepare when you have a get together or night party at home. And do remember that be it kids or grownups, everyone just absolutely love it. So do try it next time!

  • Prep Time20mins
  • Cook Time20mins
  • Serves4People

Video for key ingredients

  • How to make Coconut Milk

  • Homemade Peanut Butter

  • Homemade Chicken Stock

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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