Blazing Bangkok Street Food: Spicy Grilled Chicken Satay

Allergens

Fish, Soy (Fish sauce)

Ingredients

• 12 wooden skewers
• 400g boneless chicken thighs, cut into 2 cm cubes
• 2 cups fresh coconut milk
• 3 tbsp tamarind paste
• 6 tbsp fish sauce
• 5 shallots, thinly sliced
• 10 cloves garlic, minced
• 4 tbsp palm sugar, grated
• 2 tbsp red curry powder
• 2 tsp ground cumin
• 2 tsp ground coriander
• Salt and black pepper, to taste
• Fresh cilantro leaves, for garnish

Instructions

1. In a large bowl, mix chicken pieces with 1 cup of coconut milk, tamarind paste, fish sauce, shallots, garlic, palm sugar, red curry powder, cumin, and coriander. Marinate for at least 2 hours or overnight for best results.
2. Preheat your grill to medium high heat. Soak wooden skewers in water for 30 minutes to prevent burning. Thread chicken pieces onto skewers, discarding the marinade.
3. Grill skewers for 4 5 minutes per side or until chicken is cooked through and slightly charred. Brush with remaining coconut milk during grilling for added flavor and moisture.
4. Serve hot, garnished with fresh cilantro leaves.

Chef’s Insight

The secret to this dish lies in the marinade - be generous with the seasonings and let it sit!

Notes

For added heat, increase the amount of red curry powder or cayenne pepper.