Traditional Thai Chicken Satay


Ingredients

500 g chicken thigh fillets, cut into roughly 4 cm cubes
30 bamboo skewers, soaked in water for at least minutes
Marinade
1 tbsp (3 Teaspoons) curry powder
1 tsp sea salt
1 tbsp (3 Teaspoons) vegetable oil
Satay sauce
0.25 cup (12 Teaspoons) roasted peanuts
2 tbsp (6 Teaspoons) vegetable oil
1.50 tbsp (4.5 Teaspoons) thai red curry paste
1 cup (48 Teaspoons) coconut milk
2 tbsp (6 Teaspoons) crunchy peanut butter
1 tsp fish sauce
2 tsp white sugar
Thai cucumber relish (Ajat)
0.50 cup (24 Teaspoons) white sugar
0.50 cup (24 Teaspoons) white vinegar
1 tsp sea salt
0.50 small cucumber, sliced into rounds and then quarter the rounds
1 small shallot, sliced
1 red chillie, sliced

Method

Marinate Chicken:
Combine chicken, curry powder, salt, and oil in a large bowl, mixing well. Thread the chicken onto bamboo skewers and marinate for at least 10 minutes, or overnight if possible.

Cucumber Relish:
Dissolve sugar in vinegar and salt by boiling for 3-4 minutes, then cool. Mix cucumber, shallot, and chilli in a bowl and add the cooled vinegar mixture.

Satay Sauce:
Grind roasted peanuts finely using a mortar and pestle or food processor. In a saucepan, heat vegetable oil over medium heat, sauté curry paste until fragrant, then add coconut milk, roasted peanuts, peanut butter, fish sauce, and sugar. Cook for a minute, adjust seasoning, and keep warm.

Cooking:
Grill chicken skewers on a barbecue or in a non-stick pan over medium-high heat for 3-4 minutes per side or until done. Serve with warm satay sauce and Thai cucumber relish.