Traditional Thai Chicken Satay

Author: Marthinus Strydom
Category: Chicken
Serves/Qty: 4.00
Heidi Strydom

My traditional Thai chicken satay, a beloved Asian street food, will transport you from the first bite.

Marthinus Strydom

Pairs well with
Easy Fried Rice

The Story

Originating from Java, Indonesia, chicken satay became popular across Asia as a flavorful street food. While 10 minutes of marinating is absolutely fine, leaving the meat overnight cranks up the flavour, so do plan ahead if you can!

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From R19,558
Room: The Kana Kuta Hotel
Valid from: 07-Jan-24 to: 30-Sep-24
Book before: 22-Sep-24

Adjust Quanities

500 g chicken thigh fillets, cut into roughly 4 cm cubes
30 bamboo skewers, soaked in water for at least minutes
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


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.

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.

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