Thai Chicken Satay with Peanut Sauce and Cucumber Salad

Ingredients

For the Chicken Satay Marinade

1 1/2 pounds boneless, skinless chicken breast, sliced into thin strips, about 1/4-inch thick
1 tablespoon granulated sugar
1 tablespoon turmeric powder
1 tablespoon curry powder
1/4 cup coconut milk
2 tablespoons soy sauce

For the Cucumber Salad (Achard)

1/4 cup rice vinegar
1 teaspoon granulated sugar
1/2 teaspoon salt
2 tablespoons water
1/2 cucumber, medium, thinly sliced into small triangles
1 red chili, thinly sliced into rounds
3 shallots, small, thinly sliced into rounds

For the Peanut Sauce

1 tablespoon vegetable oil
1 tablespoon Massaman curry paste
1 tablespoon red curry paste
1/2 cup coconut cream, (thick part of coconut milk)
1 cup coconut milk
1 tablespoon palm sugar, or brown sugar
1 tablespoon fish sauce
1 tablespoon tamarind paste
1/2 cup roasted peanuts, crushed, or 1/2 cup creamy peanut butter

For Cooking and Serving

16 wooden skewers, small, soaked in water for 30 minutes if grilling
1 teaspoon vegetable oil, for cooking
1 banana leaf, optional, for serving

Instructions

1
Prepare the Chicken Marinade: In a large mixing bowl, combine the sliced chicken, granulated sugar, turmeric powder, curry powder, coconut milk, and soy sauce. Using gloved hands, mix thoroughly until the chicken is well coated. Cover the bowl and refrigerate for at least 30 minutes, or up to 2 hours, to marinate.
⏱️ 10 min
2
Prepare the Cucumber Salad (Achard): In a small bowl, combine the rice vinegar, granulated sugar, and salt. Stir with a spoon until the sugar and salt are completely dissolved. Add the water and stir again. Add the sliced cucumber, red chili, and shallots to the dressing bowl. Mix gently to combine. Set aside.
⏱️ 10 min
3
Prepare the Peanut Sauce: Heat the vegetable oil in a medium saucepan over medium-low heat. Add the Massaman curry paste and red curry paste. Stir and cook for 2-3 minutes until fragrant, being careful not to burn the paste.
⏱️ 5 min
4
Pour in the coconut cream and stir well. Then add the remaining coconut milk and mix until smooth. Add the palm sugar, fish sauce, and tamarind paste. Continue stirring until the sugar is dissolved.
⏱️ 5 min
5
Stir in the crushed roasted peanuts (or peanut butter). Continue to cook, stirring frequently, until the sauce thickens to a creamy consistency, about 5-7 minutes. Remove from heat and pour the finished peanut sauce into a serving bowl.
⏱️ 7 min
6
Thread the marinated chicken pieces onto the wooden skewers. Aim for about 3-4 pieces per skewer, ensuring they are evenly distributed.
⏱️ 10 min
7
Cook the Chicken Satay: Heat a large non-stick pan or griddle over medium-low heat. Add a very small amount of vegetable oil (about 1 teaspoon) to lightly coat the pan. Place the skewered chicken pieces in the pan, ensuring not to overcrowd it (cook in batches if necessary).
⏱️ 2 min
8
Cook the chicken for 3-4 minutes per side, turning occasionally, until it is cooked through, lightly browned, and has a slight char in places. The internal temperature of the chicken should reach 165°F (74°C).
⏱️ 12 min
9
Serving: Arrange the cooked chicken satay skewers on a serving plate, optionally lined with a banana leaf for an authentic presentation. Serve immediately with the prepared cucumber salad and peanut sauce in separate bowls for dipping.
⏱️ 3 min