Equipment
Ingredients
chicken marinade
- 10 bamboo skewers, soaked in water
- 3 g coriander seeds
- 1 g cumin seeds
- 1 g peppercorns
- 15 ml thai tamarind paste
- 13 g light brown sugar
- 2 g turmeric, ground
- 4 g salt
- 1 g cinnamon, ground
- 120 ml coconut milk, 15-20% fat
- 2 chicken breast
- 15 ml vegetable oil
- 400 g white rice, cooked
peanut sauce
- 60 g peanuts, roasted
- 300 ml coconut milk
- 14 g red curry paste
- 30 ml thai tamarind paste
- 26 g palm sugar, finely chopped
- 5 ml fish sauce
ajaad (cucumber pickle)
- 120 ml white vinegar
- 51 g sugar
- 2 g salt
- 140 g cucumber, sliced into half-moons
- 1½ thai chili, thinly sliced
Nutrition (per serving)
Method
Submerge the bamboo skewers in water and soak for at least 30 minutes to prevent burning.
Grind the coriander seeds, cumin seeds, and peppercorns into a fine powder using a mortar and pestle or spice grinder.
Whisk the ground spices, tamarind paste, brown sugar, turmeric, salt, cinnamon, and 120ml of coconut milk in a large bowl until smooth.
Slice the chicken breasts against the grain into strips approximately 1.5cm (1/2 inch) thick.
Submerge the chicken in the marinade and let rest for 20 minutes at room temperature, or up to 24 hours in the refrigerator.
Pulse the roasted peanuts in a food processor until they are finely ground but still retain a coarse, textured consistency.
Heat 80ml of the coconut milk in a medium saucepan over medium heat until it reaches a boil.
Stir the red curry paste into the boiling milk and cook for 5 minutes, stirring constantly, until the mixture thickens and oil begins to separate.
Mix in the remaining 220ml of coconut milk, ground peanuts, tamarind paste, and palm sugar. Simmer on medium-low for 5 minutes until thickened.
Stir in the fish sauce and transfer the peanut sauce to a serving bowl.
Heat the white vinegar and sugar in a small saucepan over medium heat for 2 minutes until the sugar is fully dissolved.
Combine the cucumber and chili in a bowl, pour the cooled vinegar liquid over them, and cover until serving.
Thread the marinated chicken strips onto the soaked skewers, keeping the meat flat.
Grill the skewers over high heat (approx. 230°C/450°F) for 2-3 minutes per side until the internal temperature reaches 74°C (165°F).
Arrange the skewers on a platter and serve immediately with the peanut sauce, cucumber pickle, and rice.
Chef's Notes
- For an even more intense flavor, marinate the chicken overnight in the refrigerator.
- Ensure your grill is very hot before placing the chicken skewers on it to achieve a good sear and prevent sticking.
- Adjust the amount of red curry paste in the peanut sauce to control the heat level.
- Don't overcook the chicken; it should be juicy and tender, not dry.
- For a smoother peanut sauce, you can blend the roasted peanuts into a butter before adding them to the sauce.
Storage
Refrigerator: 3 days — Store sauce and chicken in separate airtight containers.
Freezer: 1 month — Freeze peanut sauce only; cooked chicken may become dry when frozen.
Reheating: Reheat chicken in a 175°C (350°F) oven until warm; warm sauce gently on the stovetop.
