Chicken Satay - A Staple on Thai Menus

In our series on fine dining on a stick we look at a dependable standby on many menus, this Satay Gai – Chicken Satay with Peanut Sauce – proves there’s no substitute for traditional, heart-warming cuisine, especially when prepared in the hands of a dedicated master. Chef Sanea Sripeaw prepares thin strips of boneless chicken breasts in a marinade of coconut milk, turmeric powder, curry powder, soy sauce, sugar and seasoning for up to two hours. The wooden skewers are also soaked before the chicken strips are placed on them for grilling, and basted with leftover marinade. The Peanut Sauce contains massaman paste and tamarind for a regional kick.

Wine Companion:  Try the Spanish Altos Ibericos Crianza  from Bodegas Torres with this. The 2011 drinks very nicely at the moment, featuring rich fruit aromas with spicy, smoky notes, and an intense palate with firm tannins and subtle fruit acidity.

For another helping contact: huahin.hyatt.regency.com & andamanwineclub.com