A Thai restaurant staple that is beloved all over the world. Juicy chicken skewers served to be dipped with a creamy, nutty, spicy peanut curry sauce, I mean what’s not to love!
This recipe is best served the classic way with some sliced cucumber, lime and peanut dipping sauce. Other ways to serve is with steamed rice or Thai fried rice.
Ingredients You’ll Need For Chicken Satay
- Chicken: skinless boneless chicken thighs, breast or tenderloin
- Red curry paste: Homemade or your favorite brand, I like this one or this one
- Curry powder – any curry powder will work(not garam masala) or equal amounts of turmeric, ground cumin, ground coriander will also work)
- Coconut milk
- Sugar
- Kosher salt or fish sauce for added flavor
How To Prep and Cook Chicken Satay
- Marinate the chicken for at least 30 minutes up to 4 hours if possible.
- Skewer the chicken pieces on wooden skewers( presoaked to prevent burning).
- Cook: ideally on a bbq or outdoor grill. However I love to simply cook on my hot skillet for a speedy dinner.
- Best served with peanut sauce, we also love it with a slaw salad or steamed rice or fried rice and stir fry veggies
Chicken Satay
Equipment
- skillet, grill or bbq
- wooden skewers pre soaked to prevent burning
Ingredients
- 1½ lbs bone less skinless chicken breast/thighs or tenders cubed or cut into strips like tenders
- 1 tbsp curry powder(turmeric, ground cumin and coriander)
- 2 tbsp thai red curry paste use less for milder flavor
- 1 tsp coconut or regular sugar
- ¼ cup coconut milk
- kosher salt as needed
Peanut Satay Sauce (For allergy use almond butter or other nut or seed butters)
- ¾ cup quality peanut butter, smooth or crunchy
- 2-3 tbsp red curry paste, use less for mild flavor see ingredients
- 1 tbsp soy sauce or tamari
- 2-3 tbsp white vinegar
- 2 tbsp coconut sugar or regular sugar
- ½ cup light coconut milk
- ¼ cup water
Garnish
- chopped cilantro
- chopped and roasted peanuts
- lime slices
- sliced cucumber
Instructions
- Soak skewers for 2 hours in water.
- In a mixing bowl combine cubed chicken with 1/4 cup of coconut milk, curry powder, curry paste, sugar, salt and then set aside for at least 30 minutes, or up to overnight.
- Thread the marinated pieces of chicken onto skewers- about 4 to 5 pieces each wooden stick. Don't overcrowd, leave a little room between each pieces for the heat to get all over the pieces.
- Heat 1-2 tbsp oil in a skillet or grilling pan or large non stick pan over medium high heat. Cook skewers in batches for 3-5 minutes on each side until slightly charred, evenly cooked and golden.
Peanut Sauce
- Place water, coconut milk, soy sauce, vinegar, peanut butter, curry paste in a saucepan over medium low heat.Stir to combine, allow to simmer, stirring every now and then, for no more than 5 minutes.
- The consistency should be a thick yet pourable. Leftover should be transferred to a cover glass jar and stored in the fridge and use within a week.
- Pour the sauce into a small serving bowl. Garnish the sauce with some chopped peanuts.
- Stack the satay skewers onto a platter, garnish with with remaining peanuts, cilantro. Serve with lime, cucumber and sauce on the side for dipping.Â
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