Photograph of the finished Gai satay

Thailand · Gà xiên nướng sa tế Gai satay

Gai satay

45 min Hands-on time + 2 hr waiting
MediumDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Chicken breast Chicken breast 800 g
  • Photograph of Coconut milk Coconut milk 480 ml
  • Photograph of Curry powder Curry powder 40 g
  • Photograph of Roasted peanuts Roasted peanuts 160 g
  • Photograph of Palm sugar Palm sugar 80 g
  • Photograph of Red curry sauce Red curry sauce 60 g
  • Photograph of Lemongrass Lemongrass 4 stalks
  • Photograph of Rice vinegar Rice vinegar 60 ml

Method

  1. 1 Slice the chicken into long strips and marinate it with coconut milk, curry powder, and crushed lemongrass for 2 hours.
  2. 2 Skewer the chicken onto bamboo skewers that have been soaked in water, folding the strips of meat evenly onto the skewers.
  3. 3 Grill over medium heat, brushing with coconut milk each time you turn the meat to prevent it from drying out.
  4. 4 To make the peanut sauce: sauté red curry sauce with coconut milk, then add crushed roasted peanuts and palm sugar.
  5. 5 Serve the grilled skewers with peanut sauce and a plate of pickled cucumbers.

With an appliance

  • Oven 45 min

    Replace step 3: Place the chicken on the middle rack of the oven at 230 degrees for 18 minutes, turning it once at minute 9, and place a drip tray underneath. The oven ensures even cooking and requires less constant monitoring of the charcoal, while resulting in a less smoky outer layer.

Start cooking