Name: Thai Chicken Satay with Peanut Sauce Recipe
Prep time: 2 h 30 min
Cook time: 15 min
Total time: 2 h 45 min
Cuisine: Thai
Ingredients: 400 g / 14 oz coconut milk (1 can), full fat; 13-16 bamboo skewers, 16cm / 6.5″ long; 600 g / 1.2 lb boneless skinless chicken thighs, cut into 2 cm / 4/5″ pieces; 1 tbsp curry powder; 1 tsp white sugar; 2 tsp red curry paste; 1 tsp cooking salt / kosher salt (substitute 1/2 tsp table salt); 1.5 tbsp oil (for cooking); 2 tbsp red curry paste; 3/4 cup natural smooth peanut butter; 1/4 cup white sugar; 2 tsp dark soy sauce; 1 tsp cooking salt / kosher salt (substitute 1/2 tsp table salt); 2 tbsp cider vinegar; 3/4 cup water (plus additional for adjusting sauce consistency and soaking skewers); Remaining coconut milk from the 400 g can (about 300 ml); 2 tbsp finely chopped peanuts (for garnish); Lime wedges (optional); Coriander / cilantro leaves and sliced red chilli (optional garnish)

Ingredients

400 g (14 oz) full-fat coconut milk (1 can)

13-16 bamboo skewers (16cm / 6.5″ long)

600 g (1.2 lb) boneless skinless chicken thighs, cut into 2cm (4/5″) pieces

1 tbsp curry powder

1 tsp white sugar

2 tsp red curry paste

1 tsp cooking salt or kosher salt (substitute 1/2 tsp table salt)

2 tbsp red curry paste

3/4 cup smooth natural peanut butter

1/4 cup white sugar

2 tsp dark soy sauce

1 tsp cooking salt or kosher salt (substitute 1/2 tsp table salt)

2 tbsp cider vinegar

3/4 cup water

2 tbsp finely chopped peanuts

Lime wedges (optional)

Coriander (cilantro) leaves and sliced red chili (optional)

Instructions

Step 1: If cooking on a BBQ or over charcoal, soak the bamboo skewers in water for 2 hours to prevent burning.

Step 2: In a bowl, mix the chicken pieces with 1/4 cup of the coconut milk, curry powder, 1 tsp white sugar, 2 tsp red curry paste, and 1 tsp salt. Marinate for at least 20 minutes or overnight for best flavor.

Step 3: Thread 4 to 5 pieces of the marinated chicken onto each skewer.

Step 4: Heat 1.5 tbsp oil in a large non-stick pan over medium-high heat.

Step 5: Cook the chicken skewers in batches, turning and cooking each side for about 3 minutes until golden and cooked through.

Step 6: For the peanut sauce, combine the 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.

Step 7: Stir the sauce mixture to combine and simmer gently for 5 minutes, stirring occasionally. Adjust the consistency with water so that the sauce is pourable but still thick.

Step 8: Keep the peanut sauce covered and warm while cooking the chicken skewers.

Step 9: To serve, pour some peanut sauce into a bowl and sprinkle with finely chopped peanuts. Stir a few peanuts through if desired.

Step 10: Arrange the satay skewers on a platter, sprinkle with remaining peanuts, coriander leaves, and sliced red chili if using. Serve the sauce on the side for dipping.

Step 11: Pair with Jasmine rice or Thai fried rice to complete the meal.

Tips & Variations

For a smoky flavor, grill the skewers over charcoal instead of cooking in a pan.

Use chicken breast if you prefer leaner meat, but thighs remain juicier and more flavorful.

Add a squeeze of fresh lime juice to the peanut sauce just before serving for extra brightness.

If you like spice, include extra sliced red chili in the sauce or on top as garnish.

FAQs

Can I use wooden skewers instead of bamboo?

Bamboo skewers are best because they are sturdy and soak easily to prevent burning. If using wooden skewers, soak them in water for at least 30 minutes before cooking.

Is peanut sauce gluten-free?

Traditional peanut sauce can be gluten-free, but check the labels on soy sauce and curry paste to ensure no gluten-containing ingredients are included. Use tamari or a gluten-free soy sauce as a substitute if needed.