5 from 10 votes
Authentic Thai Chicken Satay With Peanut Sauce
Authentic Thai Chicken Satay features thinly sliced chicken breast marinated in a blend including yellow curry paste, turmeric, and coconut milk, which tenderizes and imparts vibrant flavor. The chicken is threaded onto skewers and grilled, producing juicy, lightly charred kebabs. Served with a rich peanut sauce made from roasted peanuts, coconut milk, massaman curry paste, and tamarind, this dish balances savory and sweet notes and traditional Thai spices.
Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
Servings:
15
satay
Calories:
116 kcal
Course:
Appetizer, Snacks
Cuisine:
Thai
Ingredients
THAI CHICKEN SATAY MARINADE
- 14 ounces chicken breast sliced into thin chicken fillets
- 1 tablespoon yellow curry paste or yellow curry powder
- 1 teaspoon turmeric powder
- 1/2 tablespoon white sugar
- 1/2 tablespoon SEASONING see notes, flavor seasoning
- 3.4 fluid ounces coconut milk full fat
- 1/4 cup water
- 1/2 teaspoon salt
PEANUT SAUCE
- 1.75 ounce peanuts roasted
- 1.75 ounce shallot
- 1/2 garlic head
- 2.5 tablespoons neutral cooking oil generic cooking oil
- 1/2 ounce massaman curry paste
- 1/2 tablespoon SEASONING see notes, flavor seasoning
- 5 fluid ounces coconut milk
- 0.4 fluid ounces tamarind sauce
- 1.25 ounce palm sugar
- 1/4 tablespoon salt
Instructions
THAI CHICKEN SATAY SKEWERS
- In a large mixing bowl, thoroughy combine yellow curry paste, turmeric, sugar, flavor seasoning, coconut milk, water, and salt. Submerge the chicken fillets, ensuring each piece is coated. Let the chicken marinate for at least 12 hours in the refrigerator to allow the flavors to deeply infuse the meat.
- 30 minutes before you’re ready to grill, immerse your bamboo skewers in water. This is crucial to stop them from burning on the grill.
- Once the chicken has marinated and the skewers are soaked, thread the chicken onto skewers.
- Fire up the grill or stove top to medium-high heat. You want it hot enough to sear the chicken, but not to burn. Lay the skewers on the grill and cook for about 2 to 3 minutes per side, flipping regularly. The chicken is done when it’s firm to the touch, has an internal temperature of 165°F (74°C), and the juices run clear.
Cup of Yum
THAI PEANUT SAUCE
- Roast the peanuts and gently crush them with a mortar and pestle.
- Blend together the garlic and shallots.
- Place a saucepan over medium heat and add oil. Add the mixed garlic and shallots and cook until fragrant.
- Add massaman curry paste and cook for approx 2 minutes.
- Stir in the coconut milk, flavor seasoning, tamarind sauce, palm sugar, and salt. Cook until palm sugar is dissolved, and the mixture comes back to a boil.
- Add crushed peanuts and continue to cook for a minute or two before removing from heat.
Notes
- This recipe yields about 15 chicken satay skewers with sufficient peanut sauce for serving everyone.
- Use Rosdee or similar Thai flavor seasoning to enhance the marinade and sauce authentically.
- Marinate chicken for at least 12 hours for deeper flavor penetration.
- Soak bamboo skewers in water for 30 minutes before grilling to prevent burning.
Nutrition Information
Calories
116kcal
(6%)
Carbohydrates
4g
(1%)
Protein
7g
(14%)
Fat
8g
(12%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
3g
(15%)
Trans Fat
0.01g
(1%)
Cholesterol
17mg
(6%)
Sodium
246mg
(10%)
Potassium
174mg
(4%)
Fiber
0.5g
(2%)
Sugar
2g
(4%)
Vitamin A
166IU
(3%)
Vitamin C
1mg
(1%)
Calcium
11mg
(1%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 15 satay
Amount Per Serving
Calories 116
% Daily Value*
| Calories | 116kcal | 6% |
| Carbohydrates | 4g | 1% |
| Protein | 7g | 14% |
| Fat | 8g | 12% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 17mg | 6% |
| Sodium | 246mg | 10% |
| Potassium | 174mg | 4% |
| Fiber | 0.5g | 2% |
| Sugar | 2g | 4% |
| Vitamin A | 166IU | 3% |
| Vitamin C | 1mg | 1% |
| Calcium | 11mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.