Satu Gai (Thai Vietnamese Chicken Stew)
Satu gai is a Thai Vietnamese chicken stew with tomatoes and vegetables. Served with a spicy prik nam pla sauce, cilantro, and rice, it is a unique, yet familiar, chicken stew recipe.
Servings: 3
Calories: 500kcal
Ingredients
For the chicken
- 1 ⅓ lb (600 g) bone-in chicken (drumsticks and/or thighs)
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 white onion , sliced
- Vegetable oil , for shallow frying
For the stew
- 2 tablespoon butter
- 2 cloves garlic
- 2 bay leaves
- 10 oz (300 g) canned tomatoes
- 2 tablespoon sugar
- 2 medium sized potatoes , cubed
- 4 cups (1 liter) water (more , if necessary)
- 1 teaspoon flour , mixed with 1 tablespoon water
- 1 cup green peas , cooked
- Salt and black pepper (to taste)
- Chopped cilantro (to garnish)
For the Prik Nam Pla
- ⅓ cup fish sauce
- Juice of 1 lime
- 2 tablespoon chopped bird eye chilis (about 4 pieces)
- 1 clove garlic , sliced
Instructions
- Marinate the chicken with salt, black pepper, and sliced onions. Let it stand for at least 15 minutes.
- Heat oil in a large pot, and shallow-fry the chicken for 5 minutes on each side. When the skin becomes slightly crispy, set the chicken aside.
- Remove excess oil and melt butter in the same pot.
- Add the garlic and bay leaves. Stir fry for 30 seconds.
- Add canned tomatoes and sugar and stir fry for 1-2 minutes. Once the sauce thickens, add the chicken back to the pot.
- Add the potatoes and water. Bring to a boil, and simmer for around 40 minutes on low heat (add more water, if necessary).
- While the stew is cooking, make the Prik Nam Pla by mixing fish sauce, lime juice, chopped chilies, and sliced garlic together in a bowl. Set aside.
- Once the chicken and potatoes are tender and cooked through, add the flour mixture and stir.
- Add cooked green peas and cook for another 5-10 minutes.
- Taste and adjust salt and pepper, if needed.
- Transfer to a serving plate and garnish with chopped cilantro. Serve with white rice (or bread, if desired) and Prik Nam Pla. Enjoy!
Nutrition
Serving: 1third of recipe | Calories: 500kcal