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Thai Chicken Satay with Peanut Sauce

Name: Thai Chicken Satay with Peanut Sauce
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 15 skewers
Cuisine: Thai
Ingredients: 400 g full-fat coconut milk (1 can); 13-16 bamboo skewers, 16cm/6.5" long; 600 g boneless, skinless chicken thighs, cut into 2cm pieces; 1 tbsp curry powder; 1 tsp white sugar; 2 tsp red curry paste (for marinade); 1 tsp kosher salt (for marinade); 2 tbsp red curry paste (for peanut sauce); 3/4 cup natural peanut butter, smooth; 1/4 cup white sugar; 2 tsp dark soy sauce; 1 tsp kosher salt (for peanut sauce); 2 tbsp cider vinegar; 3/4 cup water; 2 tbsp peanuts, finely chopped; Lime wedges (optional); Fresh cilantro leaves (optional); Sliced red chili (optional)

Tender marinated chicken threaded onto skewers and grilled until charred, then dipped into silky coconut-peanut sauce with just the right heat. The curry powder and red paste infuse the meat with warm spice, while the creamy sauce balances everything with subtle sweetness. Perfect for weeknight dinners or impressing guests—these little bites disappear fast.

Prep

15 minutes

Cook

15 minutes

Total

30 minutes

Serves

15 skewers

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Ingredients

Units

Instructions

1
If cooking on a BBQ or over charcoal, soak skewers for 2 hours in water.
2
Mix together the chicken with curry powder, 1 tsp sugar, 2 tsp red curry paste, 1 tsp salt, and 1/4 cup of the coconut milk. Set aside for at least 20 minutes, or overnight.
3
Thread 4 to 5 pieces of chicken onto each skewer.
4
Heat 1.5 tbsp oil in a large non-stick pan over medium-high heat.
5
Cook skewers in batches for 3 minutes on each side until golden.
6
For the peanut sauce, place remaining coconut milk, 2 tbsp red curry paste, peanut butter, 1/4 cup sugar, dark soy sauce, 1 tsp salt, cider vinegar, and water in a saucepan over medium-low heat.
7
Stir to combine, then simmer, stirring occasionally, for 5 minutes.
8
Adjust consistency with water as needed—it should be pourable but thick.
9
Cover with a lid and keep warm while cooking skewers.
10
Pour some sauce into a bowl and sprinkle with chopped peanuts.
11
Pile satay skewers onto a platter, sprinkle with remaining peanuts, cilantro, and chili.
12
Serve with sauce on the side for dipping.

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Thai Chicken Satay with Peanut Sauce

Prep

15 minutes

Cook

15 minutes

Total

30 minutes

Serves

15 skewers

Jump to recipe

Ingredients

Units

Instructions

1
If cooking on a BBQ or over charcoal, soak skewers for 2 hours in water.
2
Mix together the chicken with curry powder, 1 tsp sugar, 2 tsp red curry paste, 1 tsp salt, and 1/4 cup of the coconut milk. Set aside for at least 20 minutes, or overnight.
3
Thread 4 to 5 pieces of chicken onto each skewer.
4
Heat 1.5 tbsp oil in a large non-stick pan over medium-high heat.
5
Cook skewers in batches for 3 minutes on each side until golden.
6
For the peanut sauce, place remaining coconut milk, 2 tbsp red curry paste, peanut butter, 1/4 cup sugar, dark soy sauce, 1 tsp salt, cider vinegar, and water in a saucepan over medium-low heat.
7
Stir to combine, then simmer, stirring occasionally, for 5 minutes.
8
Adjust consistency with water as needed—it should be pourable but thick.
9
Cover with a lid and keep warm while cooking skewers.
10
Pour some sauce into a bowl and sprinkle with chopped peanuts.
11
Pile satay skewers onto a platter, sprinkle with remaining peanuts, cilantro, and chili.
12
Serve with sauce on the side for dipping.

Reviews

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