Gai Satay (Thai Chicken Satay Sticks)

Juicy, lightly charred chicken skewers marinated in coconut-curry aromatics, served with a creamy peanut sauce and a bright cucumber relish.

Ingredients

• 700g (1.5 lb) boneless skinless chicken thighs, cut into 2.5cm / 1-inch strips *(breast works too; see tips)*
• 12–16 bamboo skewers *(soaked 30 minutes in water if grilling/broiling)*
• 200ml (3/4 cup) coconut milk
• 2 tbsp Thai red curry paste *(or any curry paste you have)*
• 1 tbsp soy sauce
• 2 tsp brown sugar
• 1 tsp ground turmeric *(or curry powder)*
• 1 tbsp neutral oil
• 180g (3/4 cup) smooth peanut butter
• 160ml (2/3 cup) coconut milk
• 1–2 tbsp Thai red curry paste *(start with 1 tbsp)*
• 1 tbsp soy sauce
• 2 tsp brown sugar
• 1 tbsp lime juice *(or rice vinegar)*
• 60–120ml (1/4–1/2 cup) water, to thin
• 1 large cucumber, halved lengthwise then thinly sliced
• 1 small red onion (or shallot), thinly sliced
• 120ml (1/2 cup) rice vinegar *(or white vinegar)*
• 2 tbsp sugar
• 1/2 tsp salt
• Pinch of chili flakes *(optional)*
• Cooked jasmine rice
• Fresh cilantro (coriander) and lime wedges *(optional)*

Method

• 1

  Step 1: Marinate chicken

  In a bowl, whisk together coconut milk, curry paste, soy sauce, brown sugar, turmeric, and oil until smooth. Add chicken strips and toss to coat well. Cover and marinate at least 1 hour (best 4–8 hours).

• 2

  Step 2: Make ajad (relish)

  In a small saucepan, heat vinegar, sugar, and salt just until the sugar dissolves (don’t boil hard). Cool 5 minutes, then pour over cucumber and onion. Set aside to lightly pickle while you cook.

• 3

  Step 3: Make peanut sauce

  In a saucepan over medium-low heat, whisk peanut butter, coconut milk, curry paste, soy sauce, and brown sugar until smooth and glossy, 2–3 minutes. Stir in lime juice, then add water a splash at a time until it’s pourable but still thick (like runny honey). Keep warm on low.

• 4

  Step 4: Skewer

  Thread chicken onto skewers in a loose “accordion” so more edges char. Don’t pack too tightly or it steams instead of browns.

• 5

  Step 5: Cook (choose method)

  **Cook (choose method)**

• 6

  Step 6: Serve

  Pile skewers on a platter. Serve with warm peanut sauce for dipping and ajad on the side. Add rice if you want it meal-sized.

Tips

• **Chicken thighs are juicier** and more forgiving; if using **chicken breast**, reduce cook time slightly and don’t over-char.
• **No skewers?** Cook the marinated strips as-is in a hot pan and serve “satay-style” with sauce.
• **Sauce consistency:** If it thickens as it sits, loosen with warm water or a splash of coconut milk.
• **Make-ahead:** Marinate chicken up to 24 hours. Peanut sauce keeps 4 days in the fridge; rewarm gently (low heat) and thin as needed.
• **Serving idea:** Add a simple side of sliced cucumbers and extra lime for freshness, or serve over jasmine rice to catch the sauce.

Nutrition (per serving, estimate)