Satay and Peanut Sauce (Satay Gai / Neua)

Satay in Thailand reflects the country's maritime trade connection to the Malay world — it is most prevalent in the southern Thai-Malay border region, where Malay and Thai culinary traditions merge. In Bangkok, it became a street food staple through the influence of the Muslim Thai community.

Small skewers of marinated chicken or beef, grilled over charcoal until the exterior is caramelised and slightly charred and the interior is just cooked, served with a deeply flavoured peanut sauce and a sweet-sour cucumber relish. Satay is the most widely distributed preparation in Southeast Asia — found from Indonesia to Malaysia to Thailand to the Philippines — and its Thai version is distinguished by its marinade's turmeric-and-coconut milk character and its sauce's roasted chilli and tamarind depth. Thompson notes that the best satay is always cooked over real charcoal — it cannot be replicated by gas.

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