Description
A simple and tasty Thai chicken satay recipe served with a rich and smooth peanut sauce.
Ingredients
Scale
- 1 1/2 pounds boneless skinless chicken thighs or breasts, cut into strips
- 1/2 cup coconut milk
- 1 tablespoon curry powder
- 1 tablespoon brown sugar
- 1 tablespoon fish sauce
- 1 tablespoon soy sauce
- 1 teaspoon ground turmeric
- 2 garlic cloves, minced
- 1 tablespoon grated fresh ginger or galangal
- Juice of 1 lime
- Skewers (if grilling on BBQ)
- 1/2 cup creamy peanut butter
- 1/2 cup coconut milk (for peanut sauce)
- 1 tablespoon red curry paste
- 2 tablespoons brown sugar (for peanut sauce)
- 1 tablespoon soy sauce (for peanut sauce)
- 2 teaspoons rice vinegar
- Juice of 1/2 lime (for peanut sauce)
- Warm water (as needed to thin the sauce)
Instructions
- Whisk together coconut milk, curry powder, brown sugar, fish sauce, soy sauce, turmeric, minced garlic, grated ginger, and lime juice.
- Add the chicken strips to the marinade and toss to coat. Marinate for at least 1 hour, ideally overnight.
- In a saucepan, combine peanut butter, coconut milk, red curry paste, brown sugar, soy sauce, rice vinegar, and lime juice. Simmer on low heat, stirring often, until smooth. Thin with warm water as needed.
- Preheat a grill pan or BBQ. Thread the marinated chicken onto skewers. Grill for 4–5 minutes per side until cooked through and slightly charred.
- Serve hot chicken satay with the warm peanut sauce on the side and optional fresh cucumber relish.
Notes
Marinate chicken overnight for a deeper flavor. Serve with cucumber relish or rice for a complete meal.
Nutrition
- Serving Size: 1 skewer
- Calories: 386
- Sugar: 9g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 70mg