Description
This Thai Chicken Satay with Peanut Sauce is a flavorful and authentic dish featuring tender chicken thighs marinated in coconut milk and curry spices, grilled to perfection and served with a rich, creamy peanut sauce. Ideal as a delicious appetizer or main course, it pairs beautifully with jasmine or Thai fried rice for a complete meal.
Ingredients
Scale
Chicken Satay
- 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)
Peanut Sauce
- 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)
Instructions
- Soak Skewers: Soak bamboo skewers in water for 2 hours if cooking on a BBQ or over charcoal to prevent burning during grilling.
- Prepare Marinade: In a bowl, mix 1/4 cup of the coconut milk with curry powder, white sugar, red curry paste, and salt. Add chicken pieces and coat thoroughly. Marinate for at least 20 minutes or preferably overnight for deeper flavor.
- Thread Chicken: Thread 4 to 5 pieces of marinated chicken onto each soaked skewer evenly.
- Cook Chicken Skewers: Heat 1.5 tablespoons of oil in a large non-stick pan over medium-high heat. Cook chicken skewers in batches, turning occasionally, for about 3 minutes on each side or until the chicken is golden and fully cooked.
- Make Peanut Sauce: In a saucepan over medium-low heat, combine the remaining coconut milk with red curry paste, peanut butter, white sugar, dark soy sauce, salt, and cider vinegar. Stir continuously until blended.
- Simmer Sauce: Let the peanut sauce simmer gently for 5 minutes, stirring occasionally to prevent sticking. Adjust the sauce consistency by adding water as needed to achieve a pourable yet thick texture.
- Keep Warm: Cover the sauce with a lid and keep warm while cooking the skewers.
- Serve: Pour some peanut sauce into a serving bowl, garnish with chopped peanuts and stir if desired. Arrange the chicken satay skewers on a platter, sprinkle with remaining chopped peanuts, coriander leaves, and sliced red chilli.
- Accompaniments: Serve the satay with the peanut sauce on the side for dipping. Add lime wedges and a side of jasmine rice or Thai fried rice to complete the meal.
Notes
- Soaking bamboo skewers prevents them from burning on high heat during grilling.
- Chicken thighs are preferred for juicier, more tender satay than chicken breast.
- Curry powder and red curry paste add authentic Thai flavors; adjust paste quantity to taste.
- Natural smooth peanut butter creates a creamy texture in the sauce.
- If you don’t have dark soy sauce, a mix of regular soy sauce with a touch of molasses can work.
- Leftover peanut sauce can be refrigerated for up to 3 days; reheat gently.
- For gluten-free options, use tamari instead of soy sauce.
- Optional garnishes like cilantro and red chili add freshness and spice.
- Prep Time: 2 hours 30 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Stovetop
- Cuisine: Thai
Keywords: Thai chicken satay, peanut sauce, grilled chicken skewers, Thai appetizer, coconut milk marinade, red curry paste, peanut dipping sauce
