Thai satay - marinated chicken thighs threaded onto skewers and grilled over charcoal until deeply caramelized and charred at the edges. The marinade relies on turmeric, lemongrass, and coconut milk to deeply penetrate the meat. The accompanying peanut dipping sauce is a separate dish unto itself: a complex emulsion of coconut milk, red curry paste, roasted peanuts, and tamarind.
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The Marinade. In a bowl, combine the minced lemongrass, ground turmeric, cumin, coriander, 4 tablespoons of coconut milk, fish sauce, and 1 tablespoon palm sugar. Mix well. Add the sliced chicken thighs and toss to coat thoroughly. for at least 1 hour , ideally 4 hours in the refrigerator.
The Peanut Sauce. In a small saucepan, heat the 200ml of coconut milk over medium heat until it begins to . Add the red curry paste and in the coconut milk for 1 minute . Add the crushed peanuts, tamarind paste, and 2 tablespoons of palm sugar. Stir vigorously. The sauce should be thick, rich, and clings to a spoon. Adjust consistency with water if needed. Season with fish sauce if required.
Skewer the Chicken. Thread the chicken strips onto soaked bamboo skewers in an S-pattern, stretching the meat along the full length of the skewer.
. Cook the skewers on a very hot or pan for 2-3 minutes per side. The high heat is essential to achieve caramelization and the characteristic slight char on the edges.
Serve. Arrange the hot skewers on a plate. Serve the peanut sauce alongside in a small bowl, along with a simple ajaat (cucumber relish) of cucumber, shallot, and red chili in diluted white vinegar and sugar.
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