Description
Quick and tasty Thai Chicken Satay served with a rich and creamy peanut sauce, perfect for parties or weeknight dinners.
Ingredients
Scale
- 400 g coconut milk (1 can, full fat)
- 13–16 bamboo skewers (16cm / 6.5″ long)
- 600 g chicken thighs (boneless skinless, cut into 2cm pieces)
- 1 tbsp curry powder
- 1 tsp white sugar
- 2 tsp red curry paste
- 1 tsp cooking salt / kosher salt
- 2 tbsp red curry paste
- 3/4 cup natural peanut butter, smooth
- 1/4 cup white sugar
- 2 tsp dark soy sauce
- 1 tsp cooking salt / kosher salt
- 2 tbsp cider vinegar
- 3/4 cup water
- 2 tbsp peanuts, finely chopped
- Lime wedges (optional)
- Coriander / cilantro leaves (optional)
- Sliced red chilli (optional)
Instructions
- Soak skewers in water for 2 hours if cooking on a BBQ.
- Marinate chicken in coconut milk, curry powder, 2 tsp red curry paste, 1 tsp sugar, and 1 tsp salt. Thread onto soaked skewers.
- Grill or broil chicken skewers until done, about 6–10 minutes total, turning once.
- In a small pan, warm 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 until smooth and thickened.
- Serve skewers on a platter with the peanut sauce for dipping, sprinkled with chopped peanuts, lime wedges, coriander, and sliced red chilli on the side.
Notes
Cut chicken into even pieces for uniform cooking. Marinate for at least 30 minutes for better flavor. Soak skewers to prevent burning.
Nutrition
- Serving Size: 1 skewered chicken piece with sauce
- Calories: 400
- Sugar: 12g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 85mg