Thai Chicken Satay: Thai Cooking at Home
Thai Chicken Satay was a very popular appetizer dish at my mom’s restaurant where she was the head chef and owner for over 20 years ago. It really was a family affair as my grandmother and uncle helped cook and make the sauces from scratch, while I was a waitress and hostess. Her restaurant was the first Thai Restaurant in the town that I grew up in in Northern California many years ago. Searching the web, there are a few general variations of the recipe, but according to my mom (Mamma Thai), her way is uncomplicated and very easy. For such a delicious and exotic dish, it really is easy!! I couldn’t believe it. You can find all of these ingredients at your local grocery store with an Asian section.
Thai Chicken Satay
Ingredients
- 1-2 lb Chicken, Beef or Pork I use chicken tenders so I don't have to pre-slice anything.
- 2 T yellow curry Found in the spice section of your grocery store.
- 1/2 c coconut milk I like Mae Ploy Brand
- 1 T fish sauce
- 1 T sugar
- 1 bag skewers
Instructions
- In a small mixing bowl, combine yellow curry, coconut milk, fish sauce and sugar. Mix thoroughly.
- Place chicken tenders in a ziploc baggie. Pour marinade in ziploc bag and massage marinade into chicken.
- Refrigerate overnight.
- Soak skewers in water for at least 2 hours for easy skewering. Skewer chicken.
- Prepare grill. Baste one side of each chicken skewer with coconut milk. Place foil folded in half on grill. Place basted chicken side down on grill with skewer over the foil to prevent skewer from burning off.
- Baste second side of chicken with coconut milk and flip. Grill all until cooked.
- Serve with peanut sauce and cucumber dipping side.
Thai Peanut Sauce
Ingredients
- 3 T coconut milk
- 1 tsp red curry
- 1 T fish sauce
- 1 T sugar
- 1/4 c whole, unsalted, shelled peanuts
- 1/2 c coconut milk
Instructions
- Crush peanuts in spice grinder.
- Low to medium heat, add coconut milk to a saucepan and bring to a simmer.
- Add 1 tsp red curry and stir to melt.
- Add fish sauce and sugar, continue to stir.
- When it starts boiling, pour in 1/2 cup of coconut milk. Stir. Bring to a simmer.
- Add crushed peanuts, mix in and stir.
- Should taste salty and sweet.
- Serve with Thai Satay
- TIP: Add more coconut milk for a thinner consistency to serve as salad dressing.
Cucumber Dipping Sauce for Thai Satay
Ingredients
- 1/4 c English cucumber, quartered
- 1/4 c shallot or red onion, thinly sliced
- 1/2 c white vinegar
- 1/4 c sugar
- pinch of salt
- optional: dry chili flakes for heat
Instructions
- Boil sugar with white vinegar until sugar is dissolved. Allow to cool.
- Combine cucumber and shallot to a bowl and add cooled down vinegar and sugar mixture. Pinch of salt to taste. Optional: Add dry chili flakes for heat.
- Serve with Thai Satay and peanut sauce.
Jennifer Brotchie Photography is a portrait and family photographer located in Redlands specializing in family photography, maternity photography and studio portraits for the busy modern family. Based in the Inland Empire, serving Redlands, Riverside, Corona, Ontario, Fontana, Highlands, Loma Linda, Moreno Valley, Grand Terrace, Colton, Eastvale, San Bernadino, Norco, Beaumont, Banning, Yucaipa, Calimesa. Specializing in Studio Portraiture for your family, kids, teens, babies and maternity in addition to outdoor photoshoots and indoor lifestyle photo shoots. We know your busy, so we make it simple, easy, quick and stress free! Need more info? Please INQUIRE WITH JENNIFER. Still not sure? Check out what her clients are saying HERE and HERE Jennifer Brotchie Photography also loves to cook, bake and garden and went crazy trying out new recipes and her victory garden during Covid-19.
