Description
This Thai Chicken Satay with Peanut Sauce recipe features tender chicken thighs marinated in coconut milk and red curry paste, grilled to golden perfection and served with a rich, creamy peanut dipping sauce. Perfect as a flavorful appetizer or main dish, this recipe brings authentic Thai flavors to your table in just 30 minutes.
Ingredients
Chicken Satay
- 600 g / 1.2 lb boneless, skinless chicken thighs, cut into 2cm (¾”) pieces
- 1/4 cup coconut milk (from 1 can)
- 1 tbsp curry powder
- 1 tsp white sugar
- 2 tsp red curry paste
- 1 tsp kosher salt (or ½ tsp table salt)
- 13-16 bamboo skewers (16cm / 6.5″ long, soaked in water if cooking on BBQ or charcoal)
- 1.5 tbsp oil for cooking
Peanut Sauce
- Remaining coconut milk from the can (approximately ¾ cup)
- 3/4 cup smooth natural peanut butter
- 1/4 cup white sugar
- 2 tbsp red curry paste
- 2 tsp dark soy sauce
- 1 tsp kosher salt (or ½ tsp table salt)
- 2 tbsp cider vinegar
- 3/4 cup water (adjust for consistency)
- 2 tbsp chopped peanuts (for garnish)
- Lime wedges (optional, for serving)
- Coriander/cilantro leaves and sliced red chili (optional, for garnish)
Instructions
- Soak skewers: If cooking on a BBQ or over charcoal, soak bamboo skewers in water for at least 2 hours to prevent burning.
- Prepare marinade: In a bowl, combine chicken pieces with 1/4 cup coconut milk, curry powder, 1 tsp white sugar, 2 tsp red curry paste, and salt. Mix well to coat the chicken evenly. Set aside for at least 20 minutes or overnight for deeper flavor.
- Thread chicken onto skewers: Thread 4 to 5 pieces of marinated chicken onto each soaked skewer carefully.
- Cook chicken skewers: Heat 1.5 tbsp oil in a large non-stick pan over medium-high heat. Cook the skewers in batches for about 3 minutes on each side or until the chicken is golden and cooked through.
- Make peanut sauce: In a saucepan over medium-low heat, combine the remaining coconut milk and peanut butter, along with 1/4 cup white sugar, 2 tbsp red curry paste, 2 tsp dark soy sauce, 1 tsp salt, and 2 tbsp cider vinegar. Stir to combine and simmer gently for 5 minutes, stirring occasionally.
- Adjust sauce consistency: Add water gradually to achieve a thick but pourable sauce. Keep the sauce warm by covering it while cooking the chicken skewers.
- Serve: Pour some peanut sauce into a bowl and sprinkle with chopped peanuts. Arrange the chicken satay skewers on a platter, sprinkle with more peanuts, coriander leaves, and sliced red chili. Serve with lime wedges and offer the peanut sauce on the side for dipping. Pair with jasmine rice or Thai fried rice for a complete meal.
Notes
- Soaking bamboo skewers prevents them from burning if grilling over direct heat.
- Boneless, skinless chicken thighs are preferred for their tenderness and juiciness.
- Adjust the amount of red curry paste for desired spice level.
- Use natural peanut butter without added sugar or salt for best flavor control.
- Peanut sauce can be thickened or thinned with water to reach preferred consistency.
- Serve with fresh lime wedges to add a citrusy brightness.
- Optional garnishes like coriander and sliced red chili enhance aroma and heat.
