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Irresistible Thai Chicken Satay with Peanut Sauce Recipe

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4 from 11 reviews

Experience the authentic taste of Thailand with this Irresistible Thai Chicken Satay featuring juicy marinated chicken thighs grilled to perfection and served with a rich, creamy peanut sauce. Ideal as an appetizer for gatherings, this recipe brings together bold flavors from coconut milk, red curry paste, and fragrant spices for a delightful culinary experience.

  • Total Time: 2 hours 35 minutes
  • Yield: 4 skewers

Ingredients

For the Chicken Marinade

  • 400 g full-fat coconut milk
  • 600 g boneless, skinless chicken thighs (can substitute with chicken breast or pork/beef)
  • 1 tbsp curry powder
  • 1 tsp white sugar (or honey/agave)
  • 2 tsp red curry paste (Maesri recommended)
  • 1 tsp cooking salt or kosher salt

For the Peanut Sauce

  • 2 tbsp red curry paste
  • 3/4 cup natural smooth peanut butter (no added sugar)
  • 1/4 cup white sugar
  • 2 tsp dark soy sauce
  • 1 tsp cooking salt or kosher salt
  • 2 tbsp cider vinegar
  • 3/4 cup water

Instructions

  1. Prepare the Marinade: In a mixing bowl, combine the chicken thighs with full-fat coconut milk, curry powder, white sugar, red curry paste, and salt. Mix well to evenly coat the chicken and let it marinate for at least 20 minutes to absorb the flavors.
  2. Soak the Skewers: Place bamboo skewers in water and soak for at least 2 hours. This prevents burning during grilling.
  3. Thread the Chicken: Remove the chicken from the marinade and thread the pieces onto the soaked bamboo skewers, ensuring pieces are spaced slightly apart for even cooking.
  4. Grill the Chicken: Preheat a grill pan over medium-high heat. Grill the chicken skewers for about 3 minutes on each side or until they are golden brown and fully cooked through, with an internal temperature of 165°F (74°C).
  5. Prepare the Peanut Sauce: In a saucepan, combine remaining coconut milk, red curry paste, natural peanut butter, white sugar, dark soy sauce, salt, cider vinegar, and water. Stir continuously and simmer for about 5 minutes until the sauce is smooth and well blended.
  6. Serve: Arrange the cooked chicken skewers on a serving platter and serve alongside the warm peanut sauce for dipping or drizzling. Optionally garnish with chopped peanuts, fresh coriander, lime wedges, and sliced red chili for extra flavor and presentation.

Notes

  • For a leaner option, substitute chicken thighs with chicken breast, but note the flavor and juiciness might be reduced.
  • Soaking skewers is crucial to prevent them from burning while grilling.
  • The peanut sauce can be adjusted in sweetness or spiciness by altering sugar and red curry paste amounts.
  • To make the sauce thicker, reduce water or simmer longer; for thinner sauce, add more water.
  • Leftover peanut sauce can be refrigerated for up to 3 days and reheated gently.
  • Use gluten-free soy sauce to make the recipe gluten-free.
  • Author: Maya
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Category: Appetizer
  • Method: Grilling
  • Cuisine: Thai

Find it online: https://cozykitchenbymaya.com/irresistible-thai-chicken-satay-with-peanut-sauce-recipe/