Sriratana’s sandwich is a take on the satay skewers you’ll find in Bangkok. “Typically you get pork or chicken skewers, ajat cucumber relish, and toast to dip in the peanut sauce,” she says. If you want to make extra marinade, go ahead: “It’s perfect for baked chicken.”
|3||Garlic cloves, minced|
|1 tsp.||Salt, plus more to taste|
|1||13.5 oz. can coconut milk, divided|
|4||Boneless, skinless chicken thighs (about 1 pound)|
|2 Tbsp. plus ¼ cup||Vegetable oil|
|4 Tbsp.||White vinegar|
|2 Tbsp.||Thai sweet chile sauce (Sriratana recommends Mae Ploy)|
|1 lb.||Cabbage (½ medium head), sliced or shredded|
|1||Medium cucumber, sliced|
|¼ cup||Red curry paste|
|¼ cup||Smooth peanut butter|
|Mayonnaise (“I like Kewpie, since it has a bright tartness and rich texture.”)|
|Sliced red onion, to serve|
|Cilantro, to serve|
1. Combine turmeric, cumin, coriander, garlic, salt, and 2 tablespoons of coconut milk in a bowl. Add chicken and toss to coat. Let marinate for at least 30 minutes or up to 4 hours in the refrigerator. Heat a pan over medium-high heat and add 2 tablespoons of oil. Sear chicken until slightly charred, about 4 minutes on each side. (Keep the heat at medium: “Since the coconut milk has sugar, if you cook over high heat, it will smoke before the chicken fully cooks.”) Set aside.
2. Whisk together water, vinegar, chile sauce, and a generous pinch of salt. Add cabbage and cucumber and toss to make a slaw. Strain out excess liquid and set aside.
3. Heat remaining oil in a medium saucepan. Add curry paste and fry until fragrant, 1 to 2 minutes. Add peanut butter, stir to combine, then add remainder of coconut milk and bring to a simmer. Remove from heat. Let sauce rest for 3 minutes. Stir before serving.
4. Spread mayo on cut sides of buns. Heat a pan over medium heat and toast cut sides of bun until golden. To assemble, place a grilled chicken thigh on the bottom bun and top with slaw, onion, and cilantro. Spread more mayo on the top bun, then close sandwich. Serve with peanut sauce on the side for dipping.