Chicken Satay
Bursting with warming flavors and scents of spices like coriander, cumin, cinnamon and turmeric, this is a weeknight-friendly Thai chicken satay adapted from Canadian cookbook author and YouTube chef Pailin Chongchitnant. Satay, a popular street food of skewered marinated meats, made its way to Thailand and other Southeast Asian countries from Indonesia. Though it was originally prepared with beef, pork is now the most popular meat for satay in Thailand (and chicken is used more commonly outside of Thailand). In this version, adapted from Ms. Chongchitnant’s cookbook “Sabai” (Appetite by Random House, 2023), skewers of boneless marinated chicken breast are cooked on the grill or stovetop. A rich and sumptuous satay dipping sauce is prepared with roasted peanuts, coconut milk and red curry paste. Serve chicken satay with ajaad (tangy and crisp quick-pickled cucumbers) and a side of rice. Naz Deravian
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