Thai · PANTRYHOP RECIPE
Satay Gai (Thai Chicken Satay)
35 minutes · 4 servings · omnivore
A popular Thai street-food snack that works well as a light meal at home.
Ingredients
Check you have the quantities below.
- 700 g chicken thigh strips
- 1/2 cup coconut milk
- 1 tsp turmeric
- 1 tsp coriander powder
- 1 tsp cumin
- 1/2 tsp garlic powder
- 1 tsp salt
- 1 tsp sugar
- 1 tbsp neutral oil
- 8 wooden skewers, soaked
Let’s make it
- Mix coconut milk, turmeric, coriander, cumin, garlic powder, salt, sugar, and oil with the chicken and marinate 15 minutes.
- Thread chicken onto skewers.
- Grill, broil, or pan-sear over medium-high heat, turning until browned and the chicken reaches 74 C/165 F.
- Serve hot, ideally with peanut sauce and cucumber relish.
Remove the chicken from the skewers before serving to younger children.
Cooking time varies with equipment and batch size. Follow school allergy rules for children’s meals; keep perishable lunches cold.
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