Chicken Satay with Peanut Sauce

Videos are part of the paid Cooking Club (https://thaichefschool.com/thai-subscription-cooking-clubs/)

RECIPE:

EQUIPMENT

  • Skillet or grill

INGREDIENTS

  • 250 grams Chicken, sliced in fingers
  • 2 tsp Palm sugar
  • 1 tbsp Light soy sauce
  • 4 tbsp Carnation milk
  • 1/2 tsp Turmeric powder
  • 1 tbsp Yellow curry powder

PEANUT SAUCE:

  • 1 tbsp Massaman curry paste
  • 1 tbsp Yellow curry powder
  • 1/2 cup Coconut milk
  • 1/2 cup Water
  • 1 1/2 tbsp Palm sugar
  • 1 1/2 tbsp Tamarind paste
  • 1 tbsp Fish sauce
  • 1/2 cup Ground peanuts

INSTRUCTIONS

SKEWER AND MARINADE CHICKEN STRIPS:

  • In bowl, combine marinading sauce–1 tbsp light soy sauce, 4 tbsp Carnation milk, 1/2 tsp turmeric powder, 2 tsp palm sugar, 1 tbsp yellow curry powder. Place chicken strips in this marinade.
  • Soak bamboo skewers in water (if cooking on a grill)
  • On a plate, place skewered chicken and pour remaining sauce on top. Cover and place in refrigerator to marinade at least 30 minutes (overnight is better).

PREPARE PEANUT SAUCE:

  • In skillet, add 1 tbsp of cooking oil then add massaman curry paste, yellow curry powder. Cook briefly and add coconut milk and slowly cook.
  • Add water, palm sugar, tamarind paste, and fish sauce.
  • Add ground peanuts and cook down until thickens.

COOK SKEWERED CHICKEN:

  • Remove from refrigerator and place in skillet (or on grill). Cook on medium heat so as not to burn yellow curry powder and turmeric powder. Turn regularly.
  • Dab a little coconut milk on the skewers while cooking.
  • Remove from heat once fully cooked.

PLATING:

  • Place peanut sauce in small bowl.
  • Decorate accordingly.
  • Neatly place prepared skewered chicken

ADDITIONAL LEARNING:
To learn more about our Thai Cooking Clubs (Traditional & Vegan), click HERE.
To learn more about our Professional Training Courses leading to a Diploma, click HERE.

IMPORTANT

*RECIPES & VIDEOS–
Recipes presented here will vary some from your class.  Every instructor teaches differently, and cooking is an art, not a science.  No two chefs will cook the same dish identically.  This is why the same dish eaten in multiple restaurants will all taste a bit different.  There is no such thing as “one” perfect recipe.  These recipes have been reviewed by us and prepared by one of our instructors.