Satay Recipe

Prepare skewers

Soak bamboo skewers in water for at least 30 minutes to prevent burning.

Cut the chicken or pork into 1/2-inch wide strips about 3 inches long. Pat dry with paper towels.

In a bowl, combine 1 cup coconut milk, 2 Tbs soy sauce, 1 Tbs fish sauce, 1 Tbs sugar, 1 tsp ground coriander, 1 tsp ground turmeric, minced garlic, chopped shallot, minced lemongrass, 1/2 tsp white pepper, 1 Tbs vegetable oil and 1/2 tsp salt. Whisk until sugar is dissolved and ingredients are evenly distributed.

Add the meat strips to the marinade, massaging to coat each piece. Cover and refrigerate for at least 2 hours, preferably overnight for best flavor. If short on time, marinate at least 30–60 minutes.

When ready to grill, thread 3–4 strips of meat onto each soaked skewer, folding strips if needed so they sit flat and evenly spaced.

Preheat grill to medium-high (about 375–425°F / 190–220°C). If using a stovetop grill or cast-iron pan, heat over medium-high and lightly oil the grate or pan.

Place skewers on the hot grill. Grill for about 2–3 minutes per side, rotating every 2–3 minutes, for a total of 8–10 minutes, until meat is cooked through and has charred edges. Brush occasionally with leftover marinade (discard any marinade that contacted raw meat) or with a thin mix of coconut milk and oil to keep moist.

Remove from grill and let rest on a plate for 3 minutes before serving.

While meat marinates or grills, make the peanut sauce. In a small saucepan over low heat, warm 1 tsp vegetable oil and 1 tsp red curry paste for 30 seconds to bloom the flavor (optional).

Add 3/4 cup peanut butter and 1/2 cup coconut milk to the pan. Stir constantly until smooth and slightly loosened, about 2–3 minutes.

Stir in 1 Tbs soy sauce, 1 Tbs brown sugar, 1 Tbs lime juice and 2 Tbs water. Simmer gently for 2–3 minutes until sauce is glossy and reaches a dippable consistency. Add more water or coconut milk if too thick.

Season with 1/4 tsp salt and taste; adjust with extra lime, sugar, or soy as needed. Transfer to a serving bowl and sprinkle with crushed roasted peanuts.

In a small bowl, whisk together 3 Tbs rice vinegar, 1.5 tsp sugar, 1/4 tsp salt and 2 Tbs water until sugar dissolves.

Add sliced cucumber, sliced red onion/shallot, julienned carrot (if using), and sliced chili. Toss to coat. Let sit for at least 10 minutes to pickle slightly; refrigerate if preparing in advance.

Taste and adjust for balance: more sugar if too tart, more vinegar if too mild. Chill until serving.

Toast baguette slices until golden and slightly crisp. Keep warm.

Arrange skewers on a platter with toasted bread, a bowl of peanut sauce, a bowl of cucumber relish, cilantro and lime wedges for garnish.

To eat: spread peanut sauce on toasted bread, place a skewer or strips of satay on top, and add cucumber relish and a squeeze of lime.