Delicious Thai CHICKEN SATAY Skewers Recipe (with Peanut Sauce)

peanut butter

🥗Healthier: almond butter

💰Cheaper: sunflower seed butter

Almond butter offers a healthier fat profile, while sunflower seed butter is budget-friendly.

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: evaporated milk

Light coconut milk reduces calories, and evaporated milk is often less expensive.

Toast coriander seeds, cumin seeds, and white peppercorn in a mortar and pound well.

Cut galangal into small pieces and finely chop lemongrass and turmeric, then pound them in the mortar.

Add salt to the pounded mixture for flavor and easier pounding.

Add palm sugar, white vinegar, coconut milk, and a pinch of salt, then mix everything well.

Thinly slice the chicken and marinate it in the sauce.

Let the chicken marinate in the fridge for 2 hours.

Prepare the peanut sauce by adding oil to a pan, heating it, and then adding peanuts until they bubble and turn brown.

Remove excess oil and pound the peanuts, leaving some chunks.

Add half a cup of coconut milk to the pounded peanuts and bring to a boil, then add massaman paste and mix until blended.

Add another cup of coconut milk, palm sugar, and tamarind juice, stirring until the sauce bubbles and is ready.

Prepare the pickle sauce by thinly slicing cucumber, chili, and shallot, then boiling vinegar with half a cup of sugar and letting it cool before pouring it over the vegetables.

After 2 hours, thread the marinated chicken onto skewers and grill them, brushing coconut milk on top while cooking.

Flip the chicken and brush the other side with coconut milk.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens