Satay crossed the sea from Indonesia and Malaysia, but Thailand adopted it so completely that it now feels as Thai as pad thai. Vendors grill the skewers over charcoal, basting them with coconut milk until the edges char and caramelize, and they are a staple at parties and night markets alike. The peanut sauce is the real star — rich, nutty, and laced with red curry paste.
Charred at the edges, tender in the middle
The marinade of coconut milk, turmeric, and lemongrass keeps the chicken juicy and gives it a golden glow, while the grill adds a smoky char that no oven can quite match. The sauce is thick enough to cling, sweet and salty with a warm finish of curry and tamarind. Serve them with cucumber relish for that classic street-stall spread, or cook them on a grill pan when charcoal is not an option.
Craving more? Explore all Thai Kitchen recipes.
Want the full story on the sauces behind this dish? See our Beginner’s Guide to Asian Sauces & Seasonings.
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