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Thai Chicken Satay with Peanut Sauce Recipe

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3.9 from 5 reviews

Thai Chicken Satay with Peanut Sauce is a flavorful and easy-to-make recipe featuring marinated chicken thighs grilled to perfection and served with a rich, creamy peanut dipping sauce. This dish combines vibrant Thai spices and coconut milk for an authentic taste experience, perfect for gatherings or a delicious weeknight meal.

  • Author: Emma
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 15 skewers
  • Category: Appetizer
  • Method: Stovetop
  • Cuisine: Thai

Ingredients

Chicken Satay Skewers

  • 600 g / 1.2 lb boneless skinless chicken thighs, cut into 2 cm (4/5″) pieces
  • 400 g / 14 oz full-fat coconut milk (1 can)
  • 1 tbsp curry powder
  • 1 tsp white sugar
  • 2 tsp red curry paste
  • 1 tsp cooking salt / kosher salt (sub 1/2 tsp table salt)
  • 13–16 bamboo skewers, 16 cm / 6.5″ long (soaked for 2 hours if cooking on BBQ or charcoal)

Thai Peanut Sauce

  • 1.5 tbsp oil (for cooking skewers)
  • Remaining coconut milk (from the 1 can, after reserving 1/4 cup for marinade)
  • 3/4 cup natural smooth peanut butter
  • 1/4 cup white sugar
  • 2 tbsp red curry paste
  • 2 tsp dark soy sauce
  • 1 tsp cooking salt / kosher salt (sub 1/2 tsp table salt)
  • 2 tbsp cider vinegar
  • 3/4 cup water (to adjust sauce consistency)
  • 2 tbsp finely chopped peanuts (for garnish)
  • Lime wedges (optional, for serving)
  • Coriander / cilantro leaves and sliced red chilli (optional, for garnish)

Instructions

  1. Prepare skewers: If using a BBQ or charcoal grill, soak the bamboo skewers in water for at least 2 hours to prevent burning during cooking.
  2. Marinate chicken: In a bowl, mix the chicken pieces with 1/4 cup of the coconut milk, curry powder, white sugar, 2 tsp red curry paste, and 1 tsp salt. Allow it to marinate for at least 20 minutes, or overnight for deeper flavor absorption.
  3. Thread chicken: Thread 4 to 5 marinated chicken pieces onto each skewer, ensuring they are evenly spaced for consistent cooking.
  4. Cook skewers: Heat 1.5 tablespoons of oil in a large non-stick pan over medium-high heat. In batches, cook the skewers for about 3 minutes on each side, or until the chicken is golden brown and fully cooked through.
  5. Make peanut sauce: In a saucepan over medium-low heat, combine the remaining coconut milk with peanut butter, 1/4 cup white sugar, 2 tbsp red curry paste, dark soy sauce, salt, and cider vinegar. Stir the mixture to combine, then let it simmer, stirring occasionally, for 5 minutes until thickened.
  6. Adjust sauce consistency: Add water gradually to achieve a pourable but thick sauce consistency. Cover the sauce with a lid to keep warm while cooking the skewers.
  7. Serve: Pour some peanut sauce into a small bowl, sprinkle with finely chopped peanuts, and stir some through if desired. Arrange the chicken satay skewers on a platter, sprinkle with remaining peanuts, coriander leaves, and sliced red chilli. Serve with the peanut sauce on the side for dipping, alongside jasmine rice or Thai fried rice to complete the meal.

Notes

  • Soaking bamboo skewers in water prevents them from burning during grilling or pan-frying.
  • Marinating chicken overnight enhances tenderness and flavor but a 20-minute minimum is sufficient.
  • Please adjust the amount of red curry paste according to spice preference.
  • Using full-fat coconut milk contributes to a richer, creamier sauce.
  • Natural smooth peanut butter works best for the authentic creamy peanut sauce texture.
  • The peanut sauce can be made ahead and reheated gently before serving.
  • Serve with lime wedges for a fresh citrus zing that complements the rich peanut flavor.

Find it online: https://allcookedup.com/thai-chicken-satay-with-peanut-sauce-recipe/