Thai Chicken Satay with Peanut Sauce
User Reviews
5
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Prep Time
15 mins
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Cook Time
15 mins
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Marinating
20 mins
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Total Time
30 mins
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Servings
15
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Calories
235 kcal
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Course
Main Course, Appetizer
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Cuisine
Thai
Thai Chicken Satay with Peanut Sauce
Description
This recipe starts by marinating bite-size chicken thigh pieces in a mixture of curry powder, red curry paste, sugar, kosher salt, and coconut milk. After marinating, the chicken is threaded onto pre-soaked bamboo skewers and pan-fried until golden and cooked through. The peanut sauce is prepared separately by simmering peanut butter with red curry paste, coconut milk, sugar, soy sauce, cider vinegar, and water until thickened to a pourable but thick consistency. The satay is served with the peanut sauce for dipping, topped with chopped peanuts, fresh coriander leaves, and optional lime wedges and chili slices for added freshness and heat.
Bamboo skewers used are traditionally shorter for Asian satay, suitable for pans or grills and easy handling. Chicken thighs provide juiciness, but breast or tenderloin can be used with some sacrifice in moisture. The peanut sauce is versatile and can be adjusted in consistency by varying water quantity. Its balance of savory, sweet, sour, and spicy elements complements the grilled chicken well, creating a harmonious dish often enjoyed as an appetizer, snack, or part of a larger meal.
The recipe includes tips for substitutions of vinegar types, peanut butter varieties, and curry paste brands to maintain authenticity or adapt to ingredient availability. Leftover peanut sauce can be stored for a week or frozen, and used for other dishes such as noodle salads or vegetable dips.
Ingredients
- 400 g/14oz coconut milk (1 can), full fat
- 13-16 bamboo skewers , 16cm / 6.5" long (Note 1)
Marinade:
- 600 g / 1.2lb chicken thighs , boneless skinless, cut into 2cm/4/5" pieces (Note 2)
- 1 tbsp curry powder (Note 3)
- 1 tsp white sugar
- 2 tsp red curry paste (Note 4)
- 1 tsp kosher salt sub 1/2 tsp table salt, or cooking salt
Thai Peanut Sauce:
- 2 tbsp red curry paste (Note 4)
- 3/4 cup peanut butter Note 5, natural, smooth
- 1/4 cup white sugar
- 2 tsp dark soy sauce (Note 6)
- 1 tsp kosher salt sub 1/2 tsp table salt, or cooking salt
- 2 tbsp cider vinegar (Note 7)
- 3/4 cup water
Serving:
- 2 tbsp peanuts finely chopped
- lime optional, wedges
- Coriander leaves optional, aka cilantro; sliced red chilli
- red chilli optional, aka cilantro; sliced red chilli
Instructions
- If cooking on a BBQ or over charcoal, soak skewers for 2 hours in water.
Thai Chicken Satay Skewers:
- Mix together the chicken and Marinade with 1/4 cup of coconut milk, then set aside for at least 20 minutes, or overnight.
- Thread onto skewers - I do 4 to 5 pieces each.
- Heat 1.5 tbsp oil in a large non stick pan over medium high heat.
- Cook skewers in batches for 3 minutes on each side until golden.
Thai Peanut Sauce:
- Place remaining coconut milk and Peanut Sauce ingredients in a saucepan over medium low heat.
- Stir to combine then simmer, stirring every now and then, for 5 minutes.
- Adjust consistency with water - it should be a pourable but thickish sauce.
- Cover with lid and keep warm while cooking skewers.
Serving:
- Pour some sauce into a bowl. Sprinkle with some peanuts - stir some through if you want.
- Pile satay skewers onto a platter, sprinkle with remaining peanuts, coriander and chilli.
- Serve with sauce on the side for dipping. Add a side of Jasmine Rice or Thai Fried Rice to complete the meal!
Notes
- Use short bamboo skewers (about 6.5 inches) that fit in skillets or grills; soak in water for 2 hours before cooking to prevent burning.
- Chicken thighs are preferred for juiciness but breasts or tenderloins can substitute.
- Red curry paste brands vary; Maesri is preferred but any can be used as it enhances rather than dominates flavor.
- Natural peanut butter has a stronger flavor and thinner consistency; commercial peanut butters can be thicker and less flavorful.
- Adjust peanut sauce thickness with water carefully; avoid diluting flavor.
- Dark soy sauce deepens flavor and color but light soy can substitute with lighter sauce color.
- Cider vinegar adds tang but white vinegar or lime juice are alternatives, though flavor will vary.
- Leftover peanut sauce stores up to one week refrigerated or can be frozen.
- Peanut sauce can be used for dipping rice, noodles, vegetables, and in salads beyond satay.
Nutrition Information
Show DetailsNutrition Facts
Serving: 15Serving
Amount Per Serving
Calories 235 kcal
% Daily Value*
| Calories | 235cal | 12% |
| Carbohydrates | 7g | 2% |
| Protein | 10g | 20% |
| Fat | 19g | 29% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 39mg | 13% |
| Sodium | 448mg | 19% |
| Potassium | 230mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 5g | 10% |
| Vitamin A | 455IU | 9% |
| Vitamin C | 0.5mg | 1% |
| Calcium | 19mg | 2% |
| Iron | 1.6mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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