🍢 Thai chicken satay

Name: Thai chicken satay
Total time: 90 min
Yield: 4
Cuisine: Thailand
Ingredients: 600 g chicken breast, cut into thin strips; 1 tsp ground turmeric; 2 garlic cloves, crushed; 100 ml coconut milk; 1 tsp sugar, salt; 150 g ready peanut sauce; 1 tbsp vegetable oil for brushing; Relish: 1 cucumber, 1 shallot and 1 chilli, sliced, in 3 tbsp vinegar with 1 tbsp sugar

Origin: Thailand

315kcal

per serving · 180 g

175kcal

per 100 g

32 gProtein18 g / 100 g

16 gFat9 g / 100 g

9 gCarbs5 g / 100 g

Thai chicken satay, sate gai, is made from thin strips of chicken marinated in coconut milk and turmeric, which gives it a bright yellow colour, then grilled on skewers. It is served with a peanut sauce and ajad, a sharp relish of cucumber, shallot and chilli in sweet vinegar that cuts through the richness of the sauce.

Diets

✓

No porkfor halal, the meat must be halal-slaughtered

✓

Gluten-freeno wheat, barley or rye in a typical recipe

✓

Dairy-freeno milk, cheese, butter or yogurt in a typical recipe

✓

Keto-friendly5 g carbs per 100 g

✓

High protein18 g protein per 100 g — 41% of the calories

Not vegetarianbecause of: chicken

Not veganbecause of: chicken

Allergens

Contains (in a typical recipe):

⚠ Peanuts ⚠ Soy

What it is made of

chickenpeanut saucecoconut milkturmericcucumber relish

Recipe

4 servings90 min

Ingredients

600 g chicken breast, cut into thin strips
1 tsp ground turmeric
2 garlic cloves, crushed
100 ml coconut milk
1 tsp sugar, salt
150 g ready peanut sauce
1 tbsp vegetable oil for brushing
Relish: 1 cucumber, 1 shallot and 1 chilli, sliced, in 3 tbsp vinegar with 1 tbsp sugar

Method

Mix the turmeric, garlic, sugar, salt and half the coconut milk, toss with the meat and marinate for at least 1 hour.
Soak bamboo skewers in water for 20 minutes, then thread on the meat.
Grill over hot charcoal or under a hot grill for 8–10 minutes, turning and brushing with oil, until charred at the edges and cooked through.
Warm the peanut sauce with the remaining coconut milk until smooth.
For the relish, stir the sugar into the vinegar until dissolved and pour it over the cucumber, shallot and chilli.
Serve the skewers hot with the peanut sauce and the cucumber relish.

How to make it lighter

The peanut sauce is the richest part: spoon a small portion for dipping rather than pouring it over the skewers.
Use chicken breast or trim visible fat from the meat for a leaner skewer.
Pair the satay with sliced cucumber and onion instead of extra rice to keep the plate lighter.

History

Satay is thought to have reached Thailand from the Malay world, and Thai cooks made it their own with the cucumber relish ajad. It is a common sight at street stalls and markets across Thailand today.

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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →