Chicken Satay

Here’s another favorite from the classes with Chef Chai Siriyarn:

Chicken Satay (satay gai)
(Serves 4)
1 pound chicken tenders or chicken breast, boneless and skinless
1/2 tablespoons lemongrass, finely sliced
1 tablespoon Thai thin soy sauce (Aisle 13)
2 tablespoons cooking oil (Aisle 15)
1 tablespoon melted butter
1 tablespoon sweetened condensed milk (Aisle 15)
1 tablespoon coconut milk (Aisle 13)
1/2 tablespoons sugar
1 teaspoon turmeric powder (Aisles 5, 12, & 15)
1/3 teaspoon ground white pepper (Aisle 15)
bamboo skewers, 6 or 8 inches long (Bazaar)

1. Cut the chicken on the diagonal into thin slices about 1-inch wide and 2-inches long.
2. In a blender, combine all remaining ingredients and blend well. Transfer to a bowl, add chicken, and marinate for a few hours or overnight.
3. Thread the chicken onto the bamboo skewers and grill the meat until just done on each side over medium fire (about 4-5 minutes).
4. Serve with satay sauce and cucumber salad.

Note You can substitute chicken with beef, pork or lamb. If using lamb or beef, add 1/2 teaspoon
of ground coriander seeds and 1/4 teaspoon of ground cumin to the marinade to perfume the
meat, and add 1 tablespoon of whisky or red wine to help tenderize the meat as well.

Satay Sauce (namjim satay)
(Yields 1 cup)
1 cup coconut milk (Aisle 13)
1 tablespoon red curry paste (homemade recipe to follow) (Aisle 13)
1 tablespoon roasted chili jam (homemade recipe to follow) (Aisle 13)
2 tablespoons creamy peanut butter
1/4 cup chicken stock, or water
1 tablespoon chili oil (Aisle 10)
1 tablespoon white sesame seeds, toasted (Aisles 5, 8, & 15)
1 tablespoon peanuts, roasted and ground (Aisle 15)
1/2 tablespoon sugar
1/2 tablespoon palm sugar, or brown sugar (Aisles 13 & 15)
fish sauce (if desired) or salt, to taste (Aisle 13)

1. Put half of coconut milk in a nonstick saucepan over medium heat. Stir until the oil from the coconut milk surfaces. Add curry paste and chili jam. Keep stirring for about 2-3 minutes.
2. Add peanut butter and the rest of the coconut milk, chicken stock, chili oil, sesame seeds, peanuts, sugar, palm sugar and fish sauce. Reduce the heat to low. Stir constantly for a few minutes until the sauce thickens, bring to a boil then transfer to a container. Skim off some excess oil, leaving only what’s needed for a shiny appearance.

Cucumber Salad (ar-jard)
4 pickled cucumbers
2 shallots, thinly sliced
1 chili, thinly sliced

1/3 cup white vinegar (Aisle 10)

1/3 cup sugar
1/2 teaspoon salt
cilantro sprigs, for garnish

1. Wash the cucumbers, cut in half lengthwise and. then cut crosswise into thin slices. Place sliced cucumbers in a bowl with the shallots and chili.
2. Heat the vinegar, sugar ana salt. Stir occasionally until the sugar dissolves. When the mixture comes to a boil, reduce the heat and keep simmering for 2-3 minutes. Remove from heat and let cool.
3. Combine the dressing and the salad when ready to serve. Garnish with cilantro sprigs.

Reprinted with permission from Thai Cuisine Beyond Curry by Chef Chai Siriyarn.