Thai Chicken Satay with Peanut Sauce
Thai Chicken Satay with Peanut Sauce
Ingredients
For the Chicken Satay
- 500 grams boneless, skinless chicken thighs
- 1 tablespoon curry powder
- 1 teaspoon turmeric powder
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1/2 teaspoon white pepper
- 1 tablespoon light soy sauce
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- 1 tablespoon coconut milk
- 1 tablespoon vegetable oil
- bamboo skewers, soaked in water
For the Peanut Sauce
- 1 cup roasted peanuts, or 1/2 cup natural peanut butter
- 1/2 cup coconut milk
- 2 tablespoons red curry paste
- 2 tablespoons brown sugar
- 1 tablespoon fish sauce
- 1 tablespoon lime juice
- 1/4 cup water, or more, to adjust consistency
Optional Garnish
- fresh cilantro
- sliced red chilies
- lime wedges
- fried shallots
Instructions
- 1
Slice the 500 grams of boneless, skinless chicken thighs into thin strips, approximately 1/2-inch wide and 3-4 inches long.
⏱️ 10 min
- 2
In a large mixing bowl, combine the curry powder, turmeric powder, ground coriander, ground cumin, white pepper, light soy sauce, fish sauce, brown sugar, coconut milk, and vegetable oil. Add the sliced chicken strips to the bowl and mix thoroughly, ensuring each piece is fully coated with the marinade. Cover the bowl and place it in the refrigerator to marinate for a minimum of 30 minutes, or ideally for 2 to 4 hours to maximize flavor.
⏱️ 10 min
- 3
Submerge bamboo skewers in water for at least 30 minutes before use to prevent them from burning during cooking.
⏱️ 5 min
- 4
Carefully thread the marinated chicken strips onto the soaked bamboo skewers. Weave the chicken back and forth along the skewer to create an accordion-like shape, ensuring the meat lies flat and cooks evenly.
⏱️ 10 min
- 5
In a saucepan, combine the roasted peanuts (or natural peanut butter), coconut milk, red curry paste, brown sugar, fish sauce, lime juice, and 1/4 cup water. Place the saucepan over medium-low heat and stir continuously until the mixture thickens and achieves a smooth, consistent texture. If the sauce is too thick, gradually add more water until the desired consistency is reached. Taste the sauce and adjust the seasoning as needed to balance sweetness, tanginess, and umami.
⏱️ 10 min
- 6
Preheat a grill or a grill pan over medium-high heat. Lightly brush the grill grates with oil to prevent the chicken from sticking. Carefully place the skewered chicken onto the hot grill. Cook for 2 to 3 minutes on each side, or until the chicken is completely cooked through, opaque, and exhibits attractive char marks.
⏱️ 10 min
- 7
Arrange the freshly cooked chicken satay skewers on a serving platter. Serve immediately with the prepared peanut sauce on the side for dipping. Optionally, garnish with fresh cilantro, sliced red chilies, and lime wedges for added freshness and visual appeal.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Thai Chicken Satay with Peanut Sauce
For the Chicken Satay
- 500 grams boneless, skinless chicken thighs
- 1 tablespoon curry powder
- 1 teaspoon turmeric powder
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1/2 teaspoon white pepper
- 1 tablespoon light soy sauce
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- 1 tablespoon coconut milk
- 1 tablespoon vegetable oil
- bamboo skewers, soaked in water
For the Peanut Sauce
- 1 cup roasted peanuts, or 1/2 cup natural peanut butter
- 1/2 cup coconut milk
- 2 tablespoons red curry paste
- 2 tablespoons brown sugar
- 1 tablespoon fish sauce
- 1 tablespoon lime juice
- 1/4 cup water, or more, to adjust consistency
Optional Garnish
- fresh cilantro
- sliced red chilies
- lime wedges
- fried shallots
Instructions
- 1
Slice the 500 grams of boneless, skinless chicken thighs into thin strips, approximately 1/2-inch wide and 3-4 inches long.
⏱️ 10 min - 2
In a large mixing bowl, combine the curry powder, turmeric powder, ground coriander, ground cumin, white pepper, light soy sauce, fish sauce, brown sugar, coconut milk, and vegetable oil. Add the sliced chicken strips to the bowl and mix thoroughly, ensuring each piece is fully coated with the marinade. Cover the bowl and place it in the refrigerator to marinate for a minimum of 30 minutes, or ideally for 2 to 4 hours to maximize flavor.
⏱️ 10 min - 3
Submerge bamboo skewers in water for at least 30 minutes before use to prevent them from burning during cooking.
⏱️ 5 min - 4
Carefully thread the marinated chicken strips onto the soaked bamboo skewers. Weave the chicken back and forth along the skewer to create an accordion-like shape, ensuring the meat lies flat and cooks evenly.
⏱️ 10 min - 5
In a saucepan, combine the roasted peanuts (or natural peanut butter), coconut milk, red curry paste, brown sugar, fish sauce, lime juice, and 1/4 cup water. Place the saucepan over medium-low heat and stir continuously until the mixture thickens and achieves a smooth, consistent texture. If the sauce is too thick, gradually add more water until the desired consistency is reached. Taste the sauce and adjust the seasoning as needed to balance sweetness, tanginess, and umami.
⏱️ 10 min - 6
Preheat a grill or a grill pan over medium-high heat. Lightly brush the grill grates with oil to prevent the chicken from sticking. Carefully place the skewered chicken onto the hot grill. Cook for 2 to 3 minutes on each side, or until the chicken is completely cooked through, opaque, and exhibits attractive char marks.
⏱️ 10 min - 7
Arrange the freshly cooked chicken satay skewers on a serving platter. Serve immediately with the prepared peanut sauce on the side for dipping. Optionally, garnish with fresh cilantro, sliced red chilies, and lime wedges for added freshness and visual appeal.
⏱️ 5 min