Thai Chicken Sate with Peanut Sauce

Name: Thai Chicken Sate with Peanut Sauce
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 25 sticks
Ingredients: 2 pounds (1kg) skinless and boneless chicken breast; 1/2 cucumber; 2 teaspoons Masaman curry paste; 1/2 teaspoon turmeric powder; 1/2 teaspoon ground coriander; 1/4 teaspoon ground cayenne pepper; 1.5 tablespoons minced garlic; 2 tablespoons fish sauce; 2.5 teaspoons Sweet soy sauce; 2.5 teaspoons sugar; 1/4 teaspoon white pepper; 1/3 cup coconut milk; 1/2 cup creamy peanut butter; 3/4 cup coconut milk; 2 tablespoons Thai red curry paste or Massaman curry paste; 2 tablespoons apple cider vinegar; 1 tablespoon sugar or to taste; 2 tablespoons ground peanut; salt to taste

User Reviews

4.8

72 reviews

Excellent

Prep Time
30 mins
Cook Time
30 mins
Total Time
50 mins
Servings
25 sticks
Calories
100 kcal
Course
Main Course
Cuisine
Thai

Thai Chicken Sate with Peanut Sauce

Kelsey Carr

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Thai Chicken Sate with Peanut Sauce – Thai chicken sate with peanut sauce. Make these at home with this easy recipe-much cheaper, delicious, and you can have as many sticks as you want!

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Ingredients

Servings

2 pounds (1kg) skinless and boneless chicken breast sliced 1 inch wide x 4-5 inches length
1/2 cucumber sliced

Marinade:

2 teaspoons Masaman curry paste or red curry paste
1/2 teaspoon turmeric powder
1/2 teaspoon ground coriander
1/4 teaspoon ground cayenne pepper
1.5 tablespoons minced garlic
2 tablespoons fish sauce
2.5 teaspoons Sweet soy sauce
2.5 teaspoons sugar
1/4 teaspoon white pepper
1/3 cup coconut milk

Peanut Sauce:

1/2 cup creamy peanut butter
3/4 cup coconut milk
2 tablespoons Thai red curry paste or Massaman curry paste
2 tablespoons apple cider vinegar
1 tablespoon sugar or to taste
2 tablespoons ground peanut
salt to taste

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Instructions

Slice the chicken breast against the grain into pieces that are at least 1 inch (2.5 cm) wide. Mix in the marinade, ensuring all pieces are well coated. Marinate the chicken in the refrigerator for at least 30 minutes.
Add all the ingredients for the peanut sauce to a saucepan. Using a whisk, quickly combine the ingredients before placing the saucepan on the stove over low heat. Continue whisking the peanut sauce until all the ingredients are well combined.
As soon as the peanut sauce starts to simmer and bubble, turn off the heat. (If you prefer a thinner sauce, you can add a little water to dilute it during cooking.) Remove from heat and top with ground peanuts. The Thai peanut sauce is now ready. You can store any leftovers in the fridge for up to a week without losing its fresh taste.
Remove the marinated chicken from the refrigerator. Thread the chicken onto wooden skewers lengthwise. Grill the satay for 4 minutes on each side, or until it reaches your desired tenderness.
Serve with peanut sauce and sliced cucumber.

Notes

You can find Masaman curry paste in a pack at any Asian Grocery Stores.

Nutrition Information

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Serving 20sticks Calories 100kcal (5%) Carbohydrates 5g (2%) Protein 12g (24%) Fat 10g (15%) Saturated Fat 6g (30%) Cholesterol 29mg (10%) Sodium 365mg (15%) Fiber 1g (4%) Sugar 3g (6%)