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Gai Satay: Chicken Skewers with Peanut Sauce and Cucumber Relish

  • Thai

  • Mains


  • 1 kg diced chicken thigh
  • 10g curry powder
  • 2g turmeric powder
  • 20g palm sugar
  • 100g coconut cream
  • 15ml fish sauce

Peanut sauce

  • 50g red curry paste
  • 50g Massaman paste
  • 60g palm sugar
  • 50ml coconut milk
  • 3 tbsp / 60ml peanut butter
  • 1 tbsp / 20ml fish sauce
  • 1 tsp tamarind paste

Cucumber relish

  • 1/2 cup chopped cucumber
  • 1/4 cup shallots
  • 1/4 cup round cut red chilli
  • 100g sugar
  • 100ml vinegar


Place diced chicken in a mixing bowl, then marinate in the mix of curry powder, turmeric powder, palm sugar, coconut cream and fish sauce. Marinate for at least an hour (longer is better) then skewer chicken pieces with bamboo skewers.

Cook the curry paste in the oil till the paste is cooked, then add palm sugar, fish sauce and tamarind paste.

Taste - you may need more seasoning.

Cook chicken satay on a grill then serve with peanut sauce and cucumber relish.

Peanut sauce

Place red curry paste, Massaman paste, peanut butter and coconut milk in the food processor till smooth.

Cucumber relish

Place vinegar and sugar in a saucepan then bring it to the boil before cooling it down. Mix chopped cucumber, sliced shallots and round cut red chilli in a bowl then pour vinegar onto them.

Note: this recipe was demonstrated in Arte's class 'Across Borders: Thailand to Cambodia', February 2019. It is reproduced with permission from Chaowarat (Arte) Assavakavinvong.

Image is indicative only and does not reflect the exact ingredients in this recipe.

Brought to you by
Chaowarat (Arte) Assavakavinvong , head chef of Longrain Melbourne