Thin slices of marinated chicken or pork threaded on bamboo skewers and grilled over charcoal — served with nam jim satay (Entry TH-60) and a sauce of chopped cucumber, onion, and vinegar. Thai satay is a direct cousin of Indonesian and Malay satay through the same Malay-Muslim trade network that brought massaman curry to Thailand — and like massaman, it reflects the aromatic vocabulary of South Asian and Malay cookery in the use of turmeric and warm spice as primary marinade components.
**The marinade:** - Fresh turmeric: grated — for colour and aromatic. - Lemongrass: finely pounded. - Coriander seed: toasted, ground. - Cumin: toasted, ground. - Coconut cream: binds the marinade and provides fat for the caramelisation. - Fish sauce and palm sugar. - White pepper. **The skewering:** Chicken breast or thigh, sliced thin (5mm) and threaded in accordion folds on soaked bamboo skewers — 3–4 pieces per skewer, the meat filling approximately 10cm of the skewer length. **The grilling:** Over a narrow charcoal fire — the traditional satay fire is long and narrow, allowing many skewers to be positioned across the width simultaneously. Grill close to the coals for intense, rapid caramelisation: 2 minutes per side, basting with coconut cream during grilling to maintain moisture and add caramelisation. **The cucumber relish (ajad):** Cucumber, shallots, and red chilli in sweet vinegar dressing — a clean, sharp contrast to the richness of the peanut sauce. Not optional: the three elements of satay (grilled skewer + peanut sauce + cucumber relish) function together as a complete flavour system.
David Thompson, *Thai Food* (2002); *Thai Street Food* (2010)