Thai Chicken Satay with Peanut Sauce

why make this recipe

Thai Chicken Satay with Peanut Sauce is quick, tasty, and great for parties or weeknight dinners. The chicken is soft and full of flavor. The peanut sauce is rich and creamy. This recipe uses simple steps and common ingredients.

introduction

This recipe shows how to marinate, grill, and serve chicken satay with a classic peanut sauce. For another easy chicken idea, try Greek chicken gyros with cucumber tzatziki sauce for a different flavor style.

how to make Thai Chicken Satay with Peanut Sauce

1. Mix the coconut milk, curry powder, 2 tsp red curry paste, 1 tsp sugar, and 1 tsp salt. Add the chicken pieces. Stir well so the chicken is coated. Cover and chill for at least 30 minutes or up to 4 hours.
2. Soak the bamboo skewers in water for 2 hours if you will cook on a BBQ or over charcoal. This stops them from burning.
3. Thread the marinated chicken pieces onto the skewers. Do not pack them too tight.
4. Cook the skewers on a hot grill, grill pan, or under a broiler. Grill 3–5 minutes per side until the chicken is cooked through and has light char marks.
5. Make the peanut sauce while the chicken cooks. In a small pan, warm 3/4 cup natural peanut butter with 2 tbsp red curry paste, 1/4 cup white sugar, 2 tsp dark soy sauce, 1 tsp salt, 2 tbsp cider vinegar, and 3/4 cup water. Stir and cook on low until smooth and slightly thick. Taste and adjust sugar, vinegar, or water to get the balance you like.
6. Serve the hot skewers with the peanut sauce. Sprinkle with 2 tbsp finely chopped peanuts. Offer lime wedges, coriander leaves, and sliced red chilli on the side.

Ingredients :

400 g/14oz coconut milk ((1 can), full fat), 13-16 bamboo skewers (, 16cm / 6.5" long (Note 1)), 600 g / 1.2lb chicken thighs (, boneless skinless, cut into 2cm/4/5" pieces (Note 2)), 1 tbsp curry powder ((Note 3)), 1 tsp white sugar, 2 tsp red curry paste ((Note 4)), 1 tsp cooking salt / kosher salt ((sub 1/2 tsp table salt)), 2 tbsp red curry paste ((Note 4)), 3/4 cup natural peanut butter, smooth ((Note 5)), 1/4 cup white sugar, 2 tsp dark soy sauce ((Note 6)), 1 tsp cooking salt / kosher salt ((sub 1/2 tsp table salt)), 2 tbsp cider vinegar ((Note 7)), 3/4 cup water, 2 tbsp peanuts finely chopped, Lime wedges ((optional)), Coriander / cilantro leaves and sliced red chilli ((optional))

Directions :

If cooking on a BBQ or over charcoal, soak skewers for 2 hours in water.
Thai Chicken Satay Skewers: Marinate chicken in coconut milk, curry powder, 2 tsp red curry paste, 1 tsp sugar, and 1 tsp salt. Thread on soaked skewers. Grill or broil until done, about 6–10 minutes total, turning once.
Thai Peanut Sauce: Combine peanut butter, 2 tbsp red curry paste, 1/4 cup sugar, 2 tsp dark soy sauce, 1 tsp salt, 2 tbsp cider vinegar, and 3/4 cup water. Warm and stir until smooth and thickened. Adjust water to reach your desired sauce thickness.
Serving: Place skewers on a platter. Spoon sauce into a small bowl for dipping. Sprinkle chopped peanuts over the sauce. Add lime wedges, coriander, and sliced red chilli if you like.

how to serve Thai Chicken Satay with Peanut Sauce

Serve warm skewers with the peanut sauce on the side for dipping. Add lime wedges to squeeze over the chicken. Garnish with coriander and sliced red chilli. Serve with plain rice, steamed vegetables, or a light salad.

how to store Thai Chicken Satay with Peanut Sauce

Cool the cooked chicken and sauce before storing. Keep chicken in an airtight container in the fridge for up to 3 days. Store the peanut sauce in a separate airtight container for up to 4 days. Freeze cooked chicken without sauce for up to 2 months. Thaw in the fridge and reheat gently.

tips to make Thai Chicken Satay with Peanut Sauce

• Cut chicken into even pieces so they cook the same.
• Marinate at least 30 minutes for good flavor.
• Soak bamboo skewers when using a grill to stop burning.
• Cook on medium-high heat for a quick char but do not dry out the chicken.
• Keep the sauce warm on low heat and add water if it gets too thick.

variation (if any)

• Use chicken breast if you prefer lean meat, but watch the time to avoid drying.
• Swap peanut butter for almond butter if you have a peanut allergy, and taste for balance.
• For more heat, add extra red curry paste or a dash of chili sauce to the marinade or sauce.
• Make a vegetarian version using firm tofu or tempeh, marinated the same way.

FAQs

Q: Can I use chicken breast instead of thighs?
A: Yes. Chicken breast works. Cut into even pieces and watch the cooking time so it does not dry out.

Q: Do I have to use skewers?
A: No. You can cook the marinated chicken pieces in a grill pan or oven without skewers. Turn them once so every side cooks.

Q: Can I make the peanut sauce ahead?
A: Yes. Make the sauce ahead and keep it in the fridge. Warm gently before serving. If it thickens, add a little water to loosen it.

Q: Is there a nut-free option?
A: Use sunflower seed butter or almond butter if peanuts are a problem. Adjust seasoning to taste.

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