Thai Chicken Satay

This recipe ruined me for all other satay. Which is kind of a shame really because it is certainly more labor intensive than other satay. But it is oh so worth it.

Because of the labor involved, I recommend doubling the paste recipe and freezing the remainder, so that the next time you want satay it is an easier affair.


A sweet and sour cucumber salad is traditional with this, but I served this chicken with som tom, a Thai green papaya salad that will be on this site in a few days. If my low-carbing sister had not been dining with us, I would have also served jasmine rice on the side.


Massaman Curry Paste
Adapted closely from True Thai, Victor Sodsook

3 oz dried New Mexico chile peppers, stemmed and seeded and soaked in hot water
seeds from 2 green cardamom pods
1 1/2 t whole cumin seeds
1 1/2 T whole coriander seeds
2 t shrimp paste, wrapped in a double layer of foil
1/4 t whole black peppercorns
3 whole cloves
1/4 t ground cinnamon
1 thick stalk of lemon grass, outer leaves peeled away, trimmed to 5 inches and finely chopped
1 1/2 T finely chopped galangal (peel first)
1/4 cup chopped garlic
1/3 cup chopped shallots

See here for how to make curry paste without a wet-dry grinder.

Heat a small skillet over medium high heat. First toast the coriander seeds for about 30 seconds and then add the cumin seeds. Toast until darkened and fragrant, a matter of seconds. Dump into a small bowl to cool off.

Toast the foil wrapped shrimp paste in the same skillet, a few minutes per side. It also will become fragrant.

Use a spice grinder and grind the cooled whole spices until fairly fine. In the meantime, dump the galangal and lemongrass into the wet dry grinder and grind for about 30 seconds. Then add everything else, including the shrimp paste and ground spices, and grind to make a puree. You will probably need to add some of the chile pepper soaking water.

Thai Chicken Satay
Adapted from True Thai

Marinade:
1 cup coconut milk
4 T Massaman curry paste
2 T dark brown sugar
2 T fish sauce
2 t ground coriander
1 kaffir lime leaf, torn into smaller pieces
1 lb boneless, skinless chicken breasts, sliced into long, skinny pieces

Whisk together all of the ingredients except the chicken. Dump the marinade into a ziploc plastic bag with the chicken and marinate for at least 3 hours or up to 24 hours. Traditionally the chicken is then skewered (because this would be street food in Thailand), but I find it easier to just grill the chicken pieces and serve with the sauce on the side. A cucumber salad is also traditional.

Curried Peanut Satay Sauce
Adapted from True Thai, Victor Sodsook

1 14-oz can coconut milk (this is one time where I am ok with low fat--I used full fat but would try low fat next time as the peanut butter makes the sauce plenty rich)
6 T Massaman curry paste
2/3 cup natural peanut butter (regular is ok too, I prefer natural here)
7 T dark brown sugar, or to taste
2 T fish sauce, or to taste

Whisk the ingredients together in a saucepan over low heat. When totally combined, taste for additional fish sauce or sugar. Best served warm but room temperature is ok too.