This is a very delicious, yet healthy cooked appetiser. This being a great Thai dish, I’m sharing the most simplest authentic recipe all could ever try.
How I developed this recipe-
Although traditional chicken satay and peanut dip is a very popularly served in most thai/Asian restaurants, I’m pretty sure that not many of you would have tried making chicken satay at home, especially because you were skeptical about making your own creamy chilli peanut dip. So I not only wanted to keep both the recipes simple, but I also wanted the chicken to be tender, perfectly cooked, properly marinated in the right spices and my sauce to be mildly hot, subtly tangy and very creamy.
What’s special about this recipe-
Juicy tender bite-sized chicken — As I have already mentioned the perfect marinade consisting of turmeric, ginger, garlic ,coconut milk etc.not only contributes to the wonderful Thai flavour, but also tenderises the chicken thighs that were chosen over the commonly used chicken breast pieces for this recipe. And then, char-grilling them slowly renders the thigh fat to the protein making it more scrumptious.
Quick and yummy dip- This peanut dip has everything you are looking for to accompany your chicken bites, for it is of finger-licking creamy texture that on itself compliments with the hotness of spicy chillies added to it.
What you’ll need-
For the chicken satay-
500g Chicken thighs, cut into bite-sized pieces
Half a teaspoon of turmeric powder
1.5 teaspoons yellow curry powder (refer notes)
2 teaspoons of brown sugar or palm sugar
1 teaspoon minced garlic
1 teaspoon grated ginger
Half a tablespoon of fish sauce
2 tablespoons of coconut milk
1 tablespoon soy sauce
Half a tablespoon of peanut oil or canola oil
Salt and pepper as required
Water-soaked wooden skewers
For the creamy chilli peanut dip-
1.5 tablespoons creamy peanut butter
Half a teaspoon of grated ginger
Half a teaspoon of minced garlic
1 teaspoon of brown sugar or palm sugar
1 teaspoon of lime juice
Half a tablespoon of roasted peanuts
Half a tablespoon of soy sauce
Half of a red Thai chilli or 1 teaspoon red chilli flakes
1 tablespoon coconut milk
How to make-
Marinate the chicken pieces in the ingredients listed below the marinade list from atleast 20 minutes to overnight(refrigerated).
Grill them skewered onto pre-soaked wooden sticks, preferably on a girdle over heated charcoal or on a heat girdle-pan, for 5 minutes each on all sides.
Pulse the ingredients listed for the dip, until well combined and of right consistency.
Notes, tips and suggestions-
. Serve your hot chicken skewers alongside some lime wedges and the prepared dip garnished with crushed peanuts and coriander leaves.
. If you want your dip to be more towards the runnier side, add a tablespoon more of coconut milk into it .
. If you can’t find yellow curry powder in your pantry, you could make your own easily by mixing up the following: half a tablespoon ground coriander seeds, three quarters of a teaspoon of cumin powder, half a teaspoon of turmeric powder, a quarter teaspoon of ground black pepper, a quarter teaspoon of chilli powder and a quarter teaspoon of ground ginger.