Thai Chicken Satay



Photography by Meg Hamilton of Rodeo & Co. Photography

Bangkok native and restaurateur Emshika Alberini is bringing New Hampshire a taste of her home country with both her Littleton restaurant Chang Thai Café and her soon-to-launch brand of food and beverages. Since the restaurant’s opening in 2008, it has garnered awards and praise for its upscale, yet comfortable dining and excellent, authentic dishes. Here she shares a Thai cuisine mainstay that you can try at home.

Thai Chicken Satay

INGREDIENTS

4 Thin-sliced chicken breasts (about 48 oz.) cut into long strips
Bamboo skewers, soaked in cold water for 2 hours
1 cucumber, sliced into small pieces
1 red pepper, diced into small pieces
1 wedge of lime

Marinade
1/2 cup coconut milk 

2 teaspoons turmeric curry powder

1/2 teaspoon salt, or to taste

1 tablespoon of brown sugar 

1 tablespoon of soy sauce

METHOD

In a bowl, mix together all marinade ingredients.

Rinse and dry chicken and add it to the marinade.

Marinate the chicken for at least 2 hours — overnight is best.

Skewer the chicken and grill them for 4-5 minutes on each side until cooked through.

Use the leftover marinade to brush the chicken as it cooks until the outside is nicely charred.

Serve with sliced cucumber and top with the diced red pepper for garnish.

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