Thai Satay

Aug 15 2022

There's satay, and then there's real Thai beef or chicken satay. Prepare to be blown away by the succulent taste of this recipe.

Ingredients

For the Marinade:
¼
cup minced lemongrass (fresh or frozen)
2
shallots (or 1/4 onion, sliced)
4
cloves garlic
1
to 2 fresh red chiles (sliced, or 1/2 teaspoon to 1 teaspoon cayenne pepper, to taste)
1
thumb-size piece galangal (or ginger , thinly sliced)
½
teaspoon turmeric
2
tablespoons ground coriander
2
teaspoons cumin
3
tablespoons dark soy sauce
3
tablespoons fish sauce
6
tablespoons brown sugar (you need all of this)
2
tablespoons vegetable oil
For the Meat:
8
boneless chicken thighs, cut into small, thin pieces
1
package wooden skewers
For Serving:
Peanut dipping sauce
Cooked jasmine rice

Step 1
Gather the ingredients.
Step 2
Make the marinade by placing the lemongrass, shallots, garlic, chiles, galangal or ginger, turmeric, coriander, cumin, soy sauce, fish sauce, brown sugar, and oil in a food processor or chopper. Process well.
Step 3
Taste-test the marinade. You should taste sweet, spicy, and salty; sweet and salty should be the strongest flavors. Add more sugar or fish sauce (in place of salt) to adjust the taste. You also can add more chile if you want it spicier.
Step 4
Cut beef or chicken into small pieces or strips—thinner is better.
Step 5
Place the chicken in a bowl and pour the marinade over the top (reserve some marinade if you want it for basting). Stir well to combine. Marinate for at least 2 hours (or up to 24 hours).
Step 6
When ready to cook, thread the meat onto wooden skewers. Fill up to 3/4 of the skewer, leaving the lower half empty as a "handle" to easily turn the satay.
Step 7
Grill the satay, basting the first time you turn it with a little of the reserved marinade from the bowl. Depending on how thin your meat is, the satay should be done in 10 to 20 minutes.
Step 8
Serve with Thai jasmine rice and Thai peanut sauce for dipping. For extra special occasions, serve with Thai coconut rice .