---
title: Chicken Satay with Peanut Sauce
servings: 4
prep time: 25 minutes
cook time: 15 minutes
source: https://mycibora.com/recipes/thai-chicken-satay
---

Gather @chicken thigh{600%g}, @ground turmeric{1%tsp}, @ground coriander{2%tsp}, @ground cumin{1%tsp} and @tamarind paste{1%tsp}.

Soak 12 bamboo skewers in water so they survive the grill. ~{30%minutes}

Marinate the chicken in half the @coconut milk{250%ml} with turmeric, coriander, cumin, half the @palm sugar{2%tbsp} and half the @fish sauce{2%tbsp} for at least 1 hour. ~{1%hours}

For the sauce, fry the @red curry paste{1%tbsp} in a little of the remaining coconut milk until fragrant, then whisk in the rest with the @peanut butter{80%g}, tamarind and remaining sugar and fish sauce. Simmer to a pourable cream, about 4 minutes. ~{4%minutes}

Thread the chicken onto the skewers in a tight ribbon pattern.

Grill over high heat 3–4 minutes per side, brushing with leftover marinade early on, until charred at the edges and cooked through. ~{8%minutes}

Serve hot with the peanut sauce and a quick @cucumber{1} relish sharpened with a splash of vinegar and sugar.