The Satay chicken skewers with peanut sauce This dish, inspired by Southeast Asian cuisine, is aromatic and lightly spiced. Marinated chicken is grilled and served with a creamy peanut sauce that combines savory, sweet, and slightly spicy flavors. It's ideal as a hot appetizer or a light main course, perfect for informal gatherings or buffets, especially for those seeking something exotic yet affordable, with notes of soy, citrus, and roasted peanuts.

Preparation and process

The chicken is marinated in a mixture of soy sauce, garlic, ginger, lemon juice, vegetable oil, and sugar, which adds flavor and keeps it juicy when grilled. Then, it's skewered and cooked on a grill, griddle, or skillet until golden brown on the outside and tender on the inside.

The peanut sauce is prepared by blending peanut butter with soy sauce, lemon juice, coconut milk, sugar, and hot sauce until a creamy, slightly runny texture is achieved; it is finished with roasted peanuts and chopped cilantro, plus a few drops of lemon just before serving.

Ingredients used

• Chicken
• Soy sauce
• Garlic
• Ginger
• Lemon juice
• Vegetable oil
• Sugar

For the sauce:

• Peanut butter
• Soy sauce
• Lemon juice
• Coconut milk
• Sugar
• Hot sauce
• Roasted peanuts
• Cilantro
• Lemon to finish

Serving and reheating recommendations

It is recommended to serve the skewers hot, accompanied by the peanut sauce on the side or on top, and, if desired, with jasmine rice, a fresh salad, or sauteed vegetables. To reheat, it is best to gently heat the skewers in a pan or in the oven at a low temperature, and if the sauce has thickened too much, add a little water or coconut milk until it reaches a creamy consistency.

Conservation

Consume before: the same day or within the Keep the skewers and sauce refrigerated in an airtight container for 24 hours . Because it's chicken and the sauce contains fresh ingredients, it's important to keep everything well refrigerated and only reheat the amount you're going to eat.

Beef Massaman curry is a Thai stew with Muslim roots, famous for its deep yet gentle flavor, less spicy than other curries, where the beef is slowly cooked in a rich sauce made with coconut milk, potato and peanuts. It is an ideal main dish, served with jasmine rice, perfect for those looking for a spiced curry that is not too hot, with sweet, salty and slightly tangy notes that work very well for family meals or relaxed dinners. Its texture is rich and velvety, with very tender pieces of beef, soft potatoes that soak up the sauce and peanuts that add body and a slight crunch, while the spices (cardamom, cinnamon, clove, cumin) and coconut milk create a warm, toasty and slightly sweet flavor profile.

Preparation and process

You start by gently frying the Massaman curry paste in a little oil, then add the coconut milk and beef and let it simmer slowly until the meat is very tender. The potato chunks and toasted peanuts are then added, along with onion, stock and spices, adjusting the balance between salty and sweet with fish sauce and sugar until you get a thick, aromatic and well-bound sauce.

Ingredients used

• Beef for stewing
• Massaman curry paste
• Soy sauce
• Vinegar
• Coconut milk
• Potato
• Toasted peanuts
• Onion
• Vegetable oil
• Stock or broth
• Fish sauce
• Sugar
• Bay leaves
• Thai spice mix

Serving and reheating suggestions

It is best served piping hot, with jasmine rice to soak up the sauce and balance the intensity of the flavors. When reheating, always do so over low heat in a saucepan or skillet, adding a little water or coconut milk if the sauce has thickened too much, stirring until it regains a smooth, creamy texture.

Storage

Best consumed within 2–3 days, kept refrigerated in an airtight container, as curries often taste even better after resting a bit. For longer storage, it can be frozen in portions for up to 2–3 months and reheated slowly, stirring well so the sauce emulsifies again and the meat stays tender and juicy.

Thai green chicken curry is one of Thailand's most iconic curries, known for its vibrant green color, fresh herbal aroma, and medium spiciness balanced by the creaminess of coconut milk. It's a versatile dish traditionally served with jasmine rice and pairs beautifully (rice not included) with vegetables like zucchini, carrots, bell peppers, and green beans, making it perfect for everyday meals or sharing at Asian mezze platters.

Its texture is slightly thick and very creamy, with a sauce that clings well to the chicken and vegetables, while the green curry paste adds notes of green chili, coriander, basil, and ginger, creating a flavor that is both herbal, citrusy, and spicy. It is prepared by sautéing the green curry paste in oil and the fat from the coconut milk, then adding the chopped chicken, the remaining coconut milk, a little water, and the vegetables, and cooking over medium heat until the chicken is tender and the vegetables are al dente.

Ingredients: chopped chicken, Thai green curry paste, coconut milk, zucchini, green beans, carrot, onion, garlic, ginger, cilantro, vegetable oil, fish sauce, soya sauce, vinagre, sugar and salt.

Use within 2–3 days, keeping the curry refrigerated in an airtight container; reheat over low heat in a pot or pan, adding a splash of water or coconut milk if needed to restore the creamy texture. For longer storage, it can be frozen for up to 2–3 months and reheated directly from frozen or after thawing in the refrigerator, stirring well to ensure the sauce is smooth.

Thai yellow chicken curry is a creamy and aromatic stew, typical of Thai cuisine, ideal for those looking for exotic flavors but with a mild spiciness.

Perfect served with jasmine or basmati rice (rice not included), this dish works beautifully as a main course for everyday meals or casual dinners, offering a comforting combination of chicken, potato, and coconut milk. Its silky, slightly thick texture comes from the coconut milk, while the blend of spices, including cumin and coriander, gives it a vibrant yellow color, citrus notes, and a warm, balanced aroma.

It is made from a yellow curry paste sautéed in oil, to which pieces of chicken, coconut milk, potatoes, onion and other vegetables such as carrots are added. green beans and peppers, letting everything simmer over medium heat until the meat is tender and the sauce is well thickened.

Ingredients: chicken breast, Thai yellow curry paste, coconut milk, potato, onion, carrot, green beans, peppers, vegetable oil, chicken broth, fish sauce, soya sauce, vinager, curcuma, sugar and salt.

Use within 2–3 days, when refrigerated in a tightly sealed container; gently reheat in a pot or pan with a little water or stock, without bringing to a rolling boil, to preserve the sauce's texture. For longer periods, it can be frozen after cooking for up to 2–3 months and reheated over low heat, stirring occasionally to re-emulsify the sauce.

Chinese-style chili crisp oil is a crispy spicy oil, prepared with dried chilies, garlic and spices fried in oil, with toasted sesame seeds that add texture and a toasted and slightly smoky flavor; ideal for finishing dishes such as dumplings, noodles, fried rice, stir-fried vegetables or even eggs and rice bowls.

Ingredients: vegetable oil, dried chili flakes, fried garlic and onion, toasted white and black sesame seeds, salt, sugar, peppercorns and a touch of sesame oil to enhance the umami.

Homemade chili crisp oil can be stored in a tightly sealed jar, in a cool, dry place or in the refrigerator, for 1 to 2 months, always using clean utensils and ensuring that the solid ingredients are well covered in oil to maintain their crisp texture and flavor.

Thai Fish Dressing - Nam Pla is a Thai- style dressing that combines the intense and salty flavor of fish sauce with the creamy and crunchy touch of roasted peanuts, ideal for use as a dip, to finish Thai-style salads, cold noodles, spring rolls or to give an umami punch to grilled fish, seafood and chicken.

Ingredients: fish sauce, soya sauce, vinegar, chopped roasted peanuts, lemon juice, sliced dried y fresh chili, chopped garlic, sugar, water, and a touch of fresh herbs like cilantro to balance the saltiness, acidity, and spiciness.

Thai Fish Dressing - Nam Pla – Homemade nam pla keeps in the refrigerator for 5 to 7 days in a tightly sealed jar; it is important to mix it before using to reincorporate the peanuts and chilies that settle at the bottom.