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Home / Recipes / Thai Chicken Satay (Sate Kai) with peanut sauce.

Photo of Thai Chicken Satay (Sate Kai) with peanut sauce. by Chef (Mrs) Reetu Uday Kugaji at BetterButter
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Thai Chicken Satay (Sate Kai) with peanut sauce.

Mar-01-2016
Chef (Mrs) Reetu Uday Kugaji
20 minutes
Prep Time
20 minutes
Cook Time
4 People
Serves
Read Instructions Save For Later

ABOUT Thai Chicken Satay (Sate Kai) with peanut sauce. RECIPE

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

Recipe Tags

  • Non-veg
  • Medium
  • Dinner Party
  • Thai
  • Grilling
  • Appetizers
  • Healthy

Ingredients Serving: 4

  1. Marination Time: 02 hours
  2. Bamboo skewers soaked in water-12 nos. (06 inch skewers)
  3. water-As required for soaking the skewers
  4. chicken fillets , flattened cut into 01 inch strips-500 gm
  5. shallots-08 nos.
  6. lemongrass, chopped- 01 tbsp.
  7. garlic cloves-04 cloves
  8. Galangal- 01 inch piece
  9. Fish sauce-01 tbsp.
  10. sugar-01 tbsp.
  11. salt- to taste
  12. Vegetable oil / Sesame oil / peanut oil-03 tbsp. for marinate and basting the chicken satay while grilling
  13. For peanut Sauce- Accompaniment:
  14. shallots- 04 nos.
  15. garlic Cloves -02 nos.
  16. Galangal- ½ inch piece. (Optional)
  17. red chilli Paste, such as sambal-04 gm.
  18. Shrimp Paste-02 gm.
  19. Fish Sauce-02 tbsp. includes salt.
  20. Brown sugar -05 gm.
  21. Sesame oil-05 ml.
  22. Crunchy peanut butter- 1/4th cup.
  23. Curry powder, mild- ½ tbsp.
  24. Thick coconut Milk- ¾ th cup
  25. chicken stock- 01 tbsp.
  26. tamarind paste / Lemon Juice-04 ml.
  27. Sweet Soy Sauce-08 ml.
  28. salt- to taste, if required as fish sauce has salt in it.
  29. For Accompaniment: Salad:
  30. Napa cabbage, finely shredded- ½ cup
  31. Red cabbage, finely shredded- ½ cup
  32. For salad dressing: Red wine vinegar 30 ml + 01 tbsp. peanut oil + 01 tsp sugar + salt to taste
  33. For Garnish: Roasted peanuts, unsalted, crunchy, coarsely ground- 40 gm. (Optional)

Instructions

  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.

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