Chicken Satay (Satay Gai)

สะเต๊ะไก่

Ingredients

800g chicken thigh, cut into strips 20 bamboo skewers, soaked**For marinade:** 1/2 cup coconut milk 3 tbsp curry powder 2 tbsp fish sauce 2 tbsp palm sugar 6 cloves garlic 1 tsp turmeric 1 stalk lemongrass, white part only 1 tsp coriander seeds**For peanut sauce:** 1 cup roasted peanuts 1/2 cup coconut milk 2 tbsp red curry paste 2 tbsp palm sugar 1 tbsp fish sauce 1 tbsp tamarind paste 1 cup water**For serving:** cucumber relish

Detail Steps and Procedure

1. **Prepare marinade:** Blend coconut milk, curry powder, fish sauce, palm sugar, garlic, turmeric, lemongrass, and coriander seeds into a smooth paste.2. **Marinate chicken:** Coat chicken strips thoroughly with marinade. Cover and refrigerate for at least 4 hours, preferably overnight.3. **Skewer chicken:** Thread 3-4 chicken strips onto each soaked skewer, weaving through the meat.4. **Make peanut sauce:** In a saucepan, fry red curry paste in a little oil for 1 minute. Add coconut milk, water, palm sugar, fish sauce, and tamarind. Simmer for 5 minutes. Add ground peanuts and simmer 10 minutes until thickened.5. **Grill satay:** Preheat grill to medium-high. Grill skewers for 3-4 minutes per side, basting with leftover marinade during first few minutes.6. **Rest:** Let skewers rest for 2 minutes after grilling.7. **Serve:** Arrange skewers on a platter with peanut sauce and cucumber relish.

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