Cooking in
Oregon
Thai · Thailand
Satay with Peanut Sauce
Thai satay is marinated chicken or pork skewers grilled over charcoal, served with peanut sauce and ajat (cucumber relish). The marinade is turmeric-forward — the bright yellow colour is the defining visual. The peanut sauce is cooked, thick, and peanut-forward with red curry paste and coconut milk. This is not peanut butter thinned with hot water — it is a sauce that starts with a paste bloom and builds from there.
‹Swipe for the next dish›
Cook
I
The Market List
The benchmark for each ingredient, and who stocks it near you. Tap a stockist to go straight to the product.
500g
chicken breast
cut into 2cm cubes
Your own market
120g
roasted peanuts
unsalted, finely ground
Your own market
60ml
coconut milk
Origin · Sri Lankan coconut (Coconut Research Institute of Sri Lanka), Sri LankaNot yet stocked in Oregon
20ml
tamarind paste
Not yet stocked in Oregon
15ml
fish sauce
Your own market
10g
palm sugar
Origin · IndonesiaNot yet stocked in Oregon
3 cloves
garlic
minced
Your own market
1
shallot
minced
Your own market
1 tsp
ground coriander
Not yet stocked in Oregon
1 tsp
ground cumin
Your own market
½ tsp
Aleppo pepper
Not yet stocked in Oregon
II
The Method
1
Thread chicken cubes onto 8 wooden skewers (pre-soaked 30 minutes) and set aside.
2
Blend ground peanuts with coconut milk, tamarind paste, fish sauce, palm sugar, garlic, shallot, coriander, cumin, and Aleppo pepper until smooth.
From the canon — Fresh coconut milk — extracted from freshly grated coconut flesh rather than purchased in a can — and the technique of 'cracking' it: heating the thick, fat-… Coconut Milk: Cracking, Frying, Reducing →
3
Reserve 150ml peanut sauce for serving; coat skewers with remaining sauce and let sit 5 minutes.
4
Heat a cast-iron grill pan or barbecue to medium-high; grill skewers 3–4 minutes per side until chicken is cooked through and edges char lightly.
5
Rest skewers 2 minutes on a warm plate.
6
Warm reserved peanut sauce gently in a small pan; do not boil.
7
Serve skewers with warm peanut sauce and lime wedges.
III
Sensory Tests
◇Where it lives or dies. The moment where satay lives or dies is the charcoal temperature — the skewers should be cooked over glowing coals, not flame. Flame chars the marinade immediately, leaving the inside raw. Coals provide radiant heat that cooks through while developing the caramelised turmeric exterior. The correct colour of finished satay is deep gold with darker caramelised patches — not charred black.
Pillar IV
Cross-cuisine parallels are part of membership.
The dishes this one teaches you, across the cuisines — on every recipe.
Enter · from $49 a year
V
What to Pour
The pairing
Beer
From Oregon
Cristom Mt. Jefferson Cuvée Pinot Noir
Cristom Vineyards — Van Duzer Corridor · Van Duzer Corridor
Not yet stocked in Oregon
Wine
Without alcohol
Coffee
Why each one works is part of membership — Enter · from $49 a year →
The whole pairingPillar VI
Origin and lineage are part of membership.
Where the dish comes from and how it came to be — on every recipe.
Enter · from $49 a year
The working kitchen