Thai Chicken Satay with Peanut Sauce
Total Time
30 minutes
Prep Time
15 minutes
Cook Time
15 minutes
Rating
4.98 out of 5 stars
(415)
Ingredients
15 servings
- 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)
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Preparation
Step 1
If cooking on a BBQ or over charcoal, soak skewers for 2 hours in water.
Step 2
Thai Chicken Satay Skewers:
Step 3
Mix together the chicken and Marinade with 1/4 cup of coconut milk, then set aside for at least 20 minutes, or overnight.
Step 4
Thread onto skewers - I do 4 to 5 pieces each.
Step 5
Heat 1.5 tbsp oil in a large non stick pan over medium high heat.
Step 6
Cook skewers in batches for 3 minutes on each side until golden.
Step 7
Thai Peanut Sauce:
Step 8
Place remaining coconut milk and Peanut Sauce ingredients in a saucepan over medium low heat.
Step 9
Stir to combine then simmer, stirring every now and then, for 5 minutes.
Step 10
Adjust consistency with water - it should be a pourable but thickish sauce.
Step 11
Cover with lid and keep warm while cooking skewers.
Step 12
Serving:
Step 13
Pour some sauce into a bowl. Sprinkle with some peanuts - stir some through if you want.
Step 14
Pile satay skewers onto a platter, sprinkle with remaining peanuts, coriander and chilli.
Step 15
Serve with sauce on the side for dipping. Add a side of Jasmine Rice or Thai Fried Rice to complete the meal!
Step 16
Save recipe for the next time?
