Thai Chicken Satay
My favorite Thai street food dish.
Servings: 6 people
Ingredients
- 1 1/2 lbs boneless skinless chicken thighs
- 1 teaspoon coriander seed*, toasted
- 3 cloves garlic, roughly chopped
- 1 1/4" thick disc of ginger, peeled and roughly chopped
- 1 stalk lemongrass (just the base with the outer leaves removed, sliced into 1/2 inch long pieces)
- 1/2 teaspoon white pepper powder
- 1 tablespoon sugar
- 1 teaspoon turmeric powder
- 1 tablespoon curry powder
- 2 tablespoons fish sauce
- 1/2 can coconut milk
- Kosher salt, to taste
Peanut Dipping Sauce
- 1/2 cup roasted peanuts
- 2 teaspoons sugar
- 1/2 cup coconut milk
- 1 teaspoon fish sauce
- 2 tablespoons curry paste (red or massaman)
- 2 cloves garlic, sliced
- 1 tablespoon chili paste
Instructions
- Slice the chicken thighs into 1 inch by 2 inch strips.
- In a skillet on medium heat, toast the coriander seed for about 8 minutes or until fragrant. Put the coriander seed in a mortar and pestle and crush into a powder.
- Add the garlic, ginger, and lemongrass and pound until paste has formed. Add the paste to a blender along with the white pepper powder, sugar, turmeric powder, curry powder, coconut milk, and fish sauce. Blend until smooth. Taste and add salt if needed. It’s ok if it’s on the salty side. Place the sliced chicken and marinade in a bag. Marinade for a minimum of 2 hours, or overnight. When ready to cook, put the chicken onto skewers. Grill on medium high heat or broil on high on the top rack of the oven until the thighs measure 180F.
Peanut Dipping Sauce
- For the peanut sauce, combine all ingredients in a blender. Blend until smooth. Serve at room temperature.
Notes
Coriander seed: If you don't have coriander seed, you can use 1 1/4 teaspoons ground coriander.