Thai Chicken Satay Skewers 泰式雞肉沙嗲串燒
Delicious grilled chicken skewers marinated in a fragrant blend of turmeric, lemongrass, and galangal, served with a rich peanut sauce.
Thai
Chicken
Nutrition (per serving)
520kcalCalories
42.5gProtein
18.2gCarbs
31.4gFat
3.1gFiber
625mgSodium
Ingredients
- 500g boneless, skinless chicken thighs, cut into thin strips
- 2 tbsp curry powder
- 1 tbsp turmeric powder
- 1 tbsp ground coriander
- 1 tbsp ground cumin
- 1 tsp white pepper
- 2 tbsp palm sugar (or brown sugar)
- 1 tbsp fish sauce
- 2 tbsp coconut milk
- 1 lemongrass stalk, finely minced
- 1 inch galangal, finely minced
- 3 cloves garlic, minced
- Wooden skewers, soaked in water for 30 minutes
- 200g roasted unsalted peanuts
- 2 tbsp red curry paste
- 200ml coconut milk
- 2 tbsp palm sugar
- 1 tbsp tamarind paste
- Water, as needed
Steps
- In a large bowl, combine curry powder, turmeric powder, ground coriander, ground cumin, white pepper, palm sugar, fish sauce, coconut milk, minced lemongrass, minced galangal, and minced garlic. Mix well.
- Add chicken strips to the marinade, ensuring all pieces are well coated. Cover and refrigerate for at least 30 minutes, or preferably 2-4 hours.
- Thread the marinated chicken onto the soaked wooden skewers.
- In a food processor, blend roasted peanuts until a coarse paste forms.
- Heat a pot over medium heat. Add red curry paste and stir-fry until fragrant. Pour in coconut milk and bring to a simmer.
- Add the blended peanuts, palm sugar, fish sauce, and tamarind paste to the pot. Stir well. Add water gradually until the sauce reaches desired consistency. Simmer for 5-7 minutes, stirring occasionally, until thickened. Set aside.
- Preheat a grill or grill pan to medium-high heat. Grill the chicken skewers for 3-4 minutes per side, or until cooked through and slightly charred.
- Serve the hot chicken satay skewers immediately with the warm peanut sauce.
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