Satay Gai Recipe

Prep chicken and marinade

Trim excess fat from chicken thighs and cut into 1/2-inch wide strips about 3–4 inches long. In a bowl, combine coconut milk, soy sauce, brown sugar, ground coriander, ground turmeric, minced garlic, grated ginger, vegetable oil, salt and pepper. Whisk until smooth.

Marinate

Add chicken strips to the marinade and toss to coat thoroughly. Cover and refrigerate for at least 30 minutes and up to 4 hours (longer will deepen flavor). If using wooden skewers, soak them in water at least 30 minutes before threading to prevent burning.

Skewer and cook

Thread 2–3 strips of marinated chicken on each skewer, leaving a little space between pieces. Heat a grill pan or outdoor grill to medium-high (about 400°F / 200°C) and oil the grates lightly. Grill skewers 3–4 minutes per side until nicely charred and internal temperature reaches 165°F (74°C). Alternatively, broil on high 4–5 minutes per side, watching to avoid burning.

Rest

Remove skewers and let rest 5 minutes before serving to allow juices to redistribute.

Make the sauce

In a small saucepan over low heat, whisk together peanut butter and 1/4 cup of the coconut milk to loosen. Add remaining coconut milk, soy sauce, lime juice, brown sugar, fish sauce and red curry paste. Warm gently, whisking until smooth and slightly thickened, 3–5 minutes. If too thick, thin with the 2 tablespoons of water until desired consistency is reached. Taste and adjust: more lime for acidity, more brown sugar for sweetness, or additional soy/fish sauce for saltiness.

Finish

Transfer sauce to a serving bowl, sprinkle with crushed roasted peanuts and optional chili flakes. Keep warm or at room temperature for serving.

Prepare cucumbers

Thinly slice the English cucumber on the bias (or use a mandoline) into 1/8-inch slices. Place in a bowl and lightly salt, tossing to release a little water. Let sit 5 minutes, then gently blot excess liquid with a paper towel.

Combine salad

Thinly slice the shallot and add to the cucumbers. In a small bowl whisk rice vinegar, sugar, toasted sesame oil and the remaining 1/2 teaspoon salt until sugar dissolves. Pour dressing over cucumbers and shallot, toss to coat. Add chopped cilantro and optional chili slices, toss again. Chill briefly or serve immediately.

Arrange 2 skewers per person on a platter with a small bowl of A-Jad dressing for dipping and the cucumber salad on the side. Garnish with lime wedges, extra chopped peanuts and cilantro sprigs. Squeeze lime over skewers just before eating.