Instructions

1. 1

   In a bowl, combine the smooth peanut butter, Thai red curry paste, soy sauce, and coconut milk. Whisk or stir thoroughly until all ingredients are well combined and the mixture is smooth.

   ⏱️ 3 min

   
2. 2

   Cut the chicken thigh fillets into strips or cubes suitable for skewering. Reserve about one-third to half of the prepared sauce for serving. Add the chicken pieces to the remaining sauce in the bowl, ensuring they are fully coated.

   ⏱️ 7 min

   
3. 3

   Allow the chicken to marinate for at least 15-20 minutes.

   ⏱️ 20 min

   
4. 4

   Thread the marinated chicken pieces onto skewers (if desired, or cook as is). Heat a grill, grill pan, or frying pan over medium-high heat.

   ⏱️ 5 min

   
5. 5

   Cook the chicken for approximately 3-4 minutes per side, or until it is cooked through and lightly charred.

   ⏱️ 10 min

   
6. 6

   Arrange the cooked chicken satay on a serving platter. Garnish with the chopped parsley. Serve immediately with the reserved satay sauce for dipping.

   ⏱️ 2 min

   

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Nutrition Facts (per serving)