Chicken Satay

Apple's chicken satay

Satay Gai

Serves 3-4 (as a Starter) Cooks in 180 minutes Difficulty EASY


Chicken Satay

  • 300-500g chicken breasts, thinly sliced lengthways
  • 1 tsp turmeric
  • 1 tbsp curry powder
  • 1 tsp chicken stock
  • 1 tbps soy sauce
  • 1 tbsp sugar
  • 4 cloves of garlic
  • 4 coriander roots
  • 3 tbsp coconut milk

Cucumber Sauce

  • 4 tbsp vinegar
  • 1 1/2 tbsp sugar
  • Salt
  • 1/2 cucumber, cut lengthways into 1/8’s then chopped
  • 1 shallot
  • 1 sweet red chilli

Peanut Sauce

  • 100 ml coconut milk
  • 50g massaman curry paste
  • 1 tbsp palm sugar
  • Salt
  • 1/2 tbsp tamarind sauce
  • 4 tbsp crushed peanuts
What you will need for the peanut sauce



  1. Smash the garlic and coriander root.
  2. Combine all the ingredients and marinate the chicken in the fridge for three hours.
  3. Put the chicken on sticks and grill.
  4. Brush the chicken with coconut milk and turn and brush again.
  5. Remove from the grill when cooked.

Cucumber Sauce

  1. Heat the vinegar and bring to the boil.
  2. Add the sugar and salt and stir.
  3. Turn off the heat and combine the rest of the ingredients.

Peanut Sauce

  1. Heat the coconut milk and bring to the boil.
  2. Combine the curry paste, palm sugar, salt and tamarind sauce, simmer for 5 minutes stirring often.
  3. Add the peanuts, stir and remove from the heat.

To Serve

Serve the Chicken Satay with bowls of the 2 sauces.

Hope you enjoy my satay gai. Khop Khun Ka from Apple 🍎 Riverside Thai Cooking in Khao Lak.