Thai Chicken Satay with Peanut Sauce

1 jar WATCHAREE’S Thai Peanut Sauce
2 chicken breasts (slice to thin strips)

Marinade Mixture
1/3 cup coconut milk
1 tb. sugar
1 tb. soy sauce
1 tb. yellow curry powder
2 ts. turmeric
1 tb. oil

Thai Cucumber Relish
1/4 cup vinegar
1/2 cup sugar
1 ts. salt
1 cucumber (sliced, skin on)
chili pepper (diced)
1-2 shallots (peeled, sliced)

15-20 7" bamboo skewers (soak in water for 20 mins.)
Bread (toast to serve)

Mix coconut milk, sugar, soy sauce, yellow curry powder, turmeric and oil in a mixing bowl. Stir until combined. Add the chicken and marinate for at least two hours or overnight in the fridge. Thread marinated chicken onto skewers. Grill over charcoal or on a grill pan until golden brown.

To make the Thai cucumber relish, mix vinegar, sugar and salt in a small saucepan. Bring to a boil and simmer over heat until reduced to two-thirds. Set aside to cool and add cucumber, chili pepper and shallots.

To serve, heat WATCHAREE’S Thai peanut sauce in microwave for 1-2 minutes or in a sauce pan over medium heat and, serve with chicken satay and cucumber salad (ajad).

Yields: 15-20 skewers

Please subscribe to our new YouTube channel where Watcharee will be showing you how to make easy and healthy Thai dishes using our sauces and her recipes. Some of these dishes will be traditional, while other will be fusion or a new take on American favorites.



We look forward to seeing you at the Yarmouth Clam Festival during July 19-21, 2019. To thank our loyal customers, we will have very special price!