Thai Paneer Satay
Infused with dynamic flavors, this Thai Paneer Satay is an excellent recreation of the traditional Indian kebab. Marinated in coconut milk , lemongrass and Thai curry paste, and grilled on fire, these kebabs are just waiting to be eaten!
Ingredients
Marination
- 250 g paneer (indian cottage cheese) or extra firm tofu
- 1 cup coconut milk
- 2 tbsp thai red curry paste
- 1 tbsp lemongrass paste
- 1 tsp ginger paste
- 1 tsp garlic paste
- 2 tbsp lemon juice
- 1 tsp sugar
- 2 tsp cornstarch
- 1 tbsp soy sauce
- salt to taste
- 1/2 tsp chili flakes
- 15-20 wooden skewers
Dipping Sauce
- 1/4 cup peanut butter
- 1 1/2 tbsp sriracha or hot chili garlic sauce
- 1 tbsp soy sauce
- 1 tbsp sugar
- 1 tbsp lemon juice
- 1/2 tsp ginger paste
- 1/2 tsp garlic paste
- 2 tbsp warm water
Garnishes:
- sesame seeds , black and white
- dried basil
- chili flakes
Instructions
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Soak the skewers in water 3-4 hours prior to marination. Make sure to dry them before use.
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Cut the paneer into roughly 15-17 equally sized strips that are about 1/2 inch in thickness and 3-4 inches long. Put a skewer in each strip so that it’s about half of the way inside.
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In a deep bowl whisk together all of the ingredients for the marinade. Adjust the seasoning according to your taste.
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Stick the paneer skewers into the marinade so that they are fully submerged in the marinade. Cover the bowl with plastic wrap and let sit in the fridge for at least 5 hours, but ideally overnight.
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For the sauce, whisk together all of the ingredients except the water. Once they are incorporated, the warm water can be added as needed to achieve the desired consistency of the sauce. This sauce can be stored in the fridge until it’s time to serve.
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After marination, take out the paneer skewers and grill them in batches of 4-5 on a nonstick pan on medium heat. Make sure not to add any oil when grilling them.
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Keep turning the skewers every 30 seconds or so to ensure an even cook. Brush the marinade on the sides of the skewers during grilling.
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Once they are golden brown, garnish with sesame seeds, basil, and chili flakes. Serve with the dipping sauce and enjoy!
Recipe Video
Recipe Notes
- The skewers can also be grilled on medium and should take about 2 minutes per side as they are fairly thin.
- Be sure that they don’t burn since the flame is much hotter. Oil isn’t needed when cooking because the heat makes the coconut milk separate into fat and coconut oil.