Recipe For Beginners
Dish Info
Ingredients
Minutes
INGREDIENTS
- 1 pound boneless, skinless chicken breasts, cut into 1-inch strip – 1/4 cup finely chopped lemongrass, fresh or frozen – 2 shallots, thinly sliced – 4 cloves of garlic – 1 to 2 fresh red chiles, sliced, or 1/2 to 1 teaspoon of cayenne pepper, to your preferred spice level – 1 thumb-sized piece of ginger, thinly sliced – 1/2 teaspoon of turmeric – 2 tablespoons of ground coriander – 2 teaspoons of cumin – 3 tablespoons of dark soy sauce – 3 tablespoons of fish sauce – 6 tablespoons of brown sugar (the full amount is required) – 2 tablespoons of vegetable oil
Dish Info
Ingredients
Minutes
INGREDIENTS
– 1/2 cup creamy peanut butter – 1/2 cup coconut milk – 1/4 cup soy sauce – 1/4 cup brown sugar – 1 tablespoon Thai red curry paste – 1 tablespoon fish sauce – 1 tablespoon lime juice – 1 clove garlic, minced – 1/2 teaspoon ground ginger
For the peanut sauce:
Ingredients
1 Pound boneless chicken thighs
Let's Start
Collect all the ingredients
Marinade
Create the marinade by adding lemongrass, shallots, garlic, chiles, galangal or ginger, turmeric, coriander, cumin, soy sauce, fish sauce, brown sugar, and oil to a food processor or chopper. Blend the ingredients until well combined.
Enhance as taste
Sample the marinade for taste. It should have a balance of sweetness, spiciness, and saltiness, with sweetness and saltiness being the dominant flavors. If necessary, you can enhance the sweetness with more sugar or adjust the saltiness with additional fish sauce. If you desire more heat, feel free to add extra chiles for added spiciness.
Chicken Chopping
Slice the beef or chicken into small pieces or thin strips. Thinner slices work best for this preparation.
Marinate
In a bowl, put the chicken and pour the marinade over it (set aside some marinade if you intend to use it for basting). Stir thoroughly to ensure an even coating. Let it marinate for a minimum of 2 hours, and you can extend it up to 24 hours for enhanced flavor.
Ready To Cook
When you're prepared to cook, thread the marinated meat onto wooden skewers. Fill them up to about 3/4 of the skewer, leaving the lower half empty to serve as a convenient "handle" for easy turning of the satay while grilling.
Grill the satay
Grill the satay, and as you turn it for the first time, baste it with a small amount of the marinade you set aside earlier from the bowl. The cooking time may vary depending on the thickness of your meat, but generally, the satay should be ready in 10 to 20 minutes.
Serve Hot
Serve the Thai Satay with Thai jasmine rice and Thai peanut sauce for dipping. On more special occasions, consider serving it with Thai coconut rice for an extra delightful touch.
– If you don't have bamboo skewers, you can use metal skewers instead. Just be sure to soak them in water for 30 minutes before using to prevent them from burning. – If you want a spicier peanut sauce, add more cayenne pepper or Thai red curry paste. – You can also add other vegetables to your skewers, such as bell peppers, onions, or mushrooms. – Satay is traditionally served with jasmine rice and cucumber salad.
Thai satay is a popular dish of skewered and grilled meat served with a peanut sauce. It is a staple of Thai street food and is also served in many restaurants around the world. Satay can be made with chicken, beef, pork, or shrimp, and the peanut sauce can be made with different variations, depending on your personal preference.
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