Satay Gai (Grilled Chicken Skewers with Peanut Sauce and Cucumber Salsa)
Sunday, April 24th
5:00 PM - 6:30 PM Pacific Time
Join Srisuda from Bangkok and learn to make a typical Thai street food favorite: Chicken Satay, marinated chicken skewers served with a creamy peanut sauce and tangy cucumber salsa alongside toasted bread chunks. Bring the intricate combination of Thai flavors into your home - sweet, sour, and salty!
Please be mindful of the time of the class you sign up for and your own time zone. After registration, you will receive a link to the Zoom online meeting session we will use.
Ingredients & Preparation
Have your ingredients pre-measured and prepped before the class for a more seamless experience.
If you do not have certain ingredients, our chefs will do their best to suggest substitutions.
Before coming to class:
Soak the skewers in water at least 1 hour before class, or overnight.
Thinly slice the shallots.
Finely grind the toasted peanuts.
Quarter and slice the cucumber.
Thai Chicken Satay (Grilled Skewers with Peanut Sauce)
Makes 20 Skewers
Chicken Skewers
20 small, 6-inch bamboo skewers, pre-soaked in water (see above preparation notes)
1 pound chicken
1 teaspoon ground coriander
1/2 teaspoon ground cumin
1 stalk lemongrass (thick bottom third only, outer leaves removed, roughly chopped), or substitute with zest from one lemon or lime
1 teaspoon kosher salt
1 teaspoon ground turmeric
1 teaspoon curry powder
1 tablespoon sugar
1/4 cup coconut milk
1/4 cup water
2 tablespoons vegetable oil
Four thick slices of bread
Gluten-free option: Omit
Peanut Sauce
1 1/4 cups coconut milk, divided
2 tablespoons massaman curry paste or red curry paste
2 tablespoons vegetable oil
1 tablespoon fish sauce
2 tablespoons palm sugar, or substitute with brown sugar
1 teaspoon tamarind concentrate, or substitute with rice vinegar or white vinegar
1/2 cup unsalted roasted peanuts, finely ground
Cucumber Salsa
1/4 cup white vinegar
2 tablespoons granulated sugar
1 teaspoon kosher salt
1 Fresno or jalapeno, cut crosswise
1 shallot (about 2 tablespoons) or 1/4 red onion, sliced
1 cup cucumber, quartered and sliced
Cilantro leaves for garnish
Equipment
1-2 small pots for making peanut sauce and cucumber salsa
1 medium or large skillet or griddle for grilling satay
1 stone mortar and pestle or immersion blender or mini food processor (for grinding lemongrass)
1 pastry brush
1 tong for grilling
1 ladle
1 cutting board and knife
Serveware:
1 platter for satay skewers and toasted bread
2 sauce bowls, for peanut sauce and cucumber salsa
General Steps
Cut the chicken.
Make marinade and marinate the chicken.
Skewer the meat and set aside.
Make cucumber salsa.
Make peanut sauce.
Grill the satay and toast the bread.
Assemble on a platter and serve.
Check out more classes with Srisuda from Bangkok!
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