Cooking With Barb
Thai Chicken Satay

Cooking With Barb Thumbnail Ep 7
Stay On Grill

A Note from Barb

When I make this dish, I prefer to grill the chicken outdoors using a special Thai implement called a Tao (pronounced "dtao")-- a bucket-shaped charcoal burner. The Tao is a common sight in Thai homes: it is efficient, relatively mess-free, and produces a lot of heat with very little charcoal!

Most Taos are made by hand and are clay inserts set into a metal bucket. Here is a great video I found that illustrates how the Tao works and displays its versatility and usefulness!

If you are using bamboo skewers, soak them for about 30 minutes before putting the meat on them.

The Ingredients for Skewers

  • 4 boneless chicken thighs or breasts, about 1.5 pounds
  • ½ cup coconut milk, unsweetened (NOT coconut cream)
  • 3 cloves garlic minced
  • 2 teaspoons fresh ginger, minced
  • 1 tablespoon fish sauce (I prefer Red Boat)
  • 1 tablespoon red curry paste (don't worry, it is not spicy)
  • 3 tablespoons light brown sugar
  • 3 tablespoons low sodium soy sauce or tamari
  • ½ teaspoon cumin
  • ½ teaspoon turmeric
  • 1 tablespoon cilantro, chopped
  • Optional Garnishes:  lime wedges, cilantro

The Directions for Chicken Skewers

Step 1. Prepare chicken
Cut the chicken into strips, place in a bowl or a large zip lock bag.

Step 1. Marinate ingredients
Mix all of the ingredients for the marinade in a bowl, pour over the chicken and marinate for at least one hour or overnight.

Step 3. Cook skewers
Thread the meat on the skewer and make sure it is not treaded too tight, so the chicken will cook evenly. If you are using a grill cook the chicken skewers on the grill making sure it is not too hot, so they do not burn. If you are cooking the chicken in the oven, preheat it to 350', place skewers on a baking sheet and cook for approximately 15 – 20 minutes, turning them after about 5 – 8 minutes.

Step 4. Stir fry the bok choy with carrots and ginger

Mince some ginger and garlic, about a tablespoon each. Peel and slice carrots thin on the diagonal. Slice the baby bok choy stems in about ½ in slices, keep the leaves intact. Use Coconut, avocado or peanut oil, or an oil of your choice that can withstand high heat. Pour about a tablespoon of oil in a wok or a large cast iron or saute pan, turn up on high. Add garlic and ginger, stirring rapidly for about a minute, make sure it does not scorch or the garlic will taste bitter.  Add the carrots and the bok choy stems, stir for a few minutes, until starting to soften, then add the leaves and stir just until wilted.  Add about a teaspoon or 2 of thai oyster sauce and stir to coat the vegetables.

The Ingredients for Peanut Sauce

  • ½ cup unsalted peanut butter (preferably a natural brand or fresh ground in the bulk section)
  • 3 cloves garlic, minced
  • 2 teaspoons ginger, minced
  • 2 tablespoons low sodium soy sauce or tamari sauce
  • 1 tablespoon brown sugar or palm sugar
  • 1 teaspoon sesame oil
  • 1 teaspoon red curry paste
  • 1 teaspoon sriracha
  • 2 tablespoons water
  • 3+ teaspoons lime juice (to taste)

Peanut Sauce Directions

Put all ingredients in a blender or a food processor and process until smooth. Taste to see if you want to adjust the flavor. I start by adding a smaller amount of lime juice then add more if I want it more citrusy. If you prefer it to be spicy, add more sriracha.  You can ‘customize’ it according to your taste.

 

Yield: Around 6-8 skewers