Thai
Satay
Thai grilled satay skewers with juicy coconut-spiced meat, smoky char, and a rich tamarind peanut sauce.
4 servings · 40 minutes prep · 15 minutes cook
Ingredients
Skewers
- 2 lb chicken thighs or pork shoulder, sliced 1/4 inch thick
- 1/2 cup coconut milk
- 1 tbsp Thai fish sauce
- 1 tbsp palm sugar
- 1 tbsp curry powder
- 1 tsp ground turmeric
- 1 tbsp chopped lemongrass
- 1 tbsp chopped cilantro roots
- 4 garlic cloves
- 1 tsp white peppercorns
- 1 tbsp avocado oil
Peanut Sauce
- 1 cup coconut milk
- 1/2 cup roasted unsalted peanuts, finely ground
- 2 tbsp Thai red curry paste
- 1 tbsp palm sugar
- 1 tbsp tamarind concentrate
- 1 tbsp Thai fish sauce
Directions
Method
- Pound the lemongrass, cilantro roots, garlic, and white peppercorns to a coarse paste.
- Mix the paste with the coconut milk, Thai fish sauce, palm sugar, curry powder, turmeric, and avocado oil.
- Massage the marinade into the chicken thigh or pork shoulder, cover, and refrigerate for 4 hours.
- Simmer the coconut milk, peanuts, Thai red curry paste, palm sugar, tamarind concentrate, and Thai fish sauce, stirring often, until thick and glossy, 8-10 minutes. Keep warm.
- Thread the meat onto soaked skewers in flat even strips.
- Grill over medium-high heat, turning often with tongs, until charred at the edges and chicken reaches {{temperature:165°F}} or pork reaches {{temperature:145°F}}, 10-12 minutes. Rest for 3 minutes, then serve with the warm peanut sauce.
