Description
This Thai Chicken Satay with Peanut Sauce recipe features tender, marinated chicken thighs grilled to perfection and served with a rich, creamy peanut dipping sauce. Infused with authentic Thai flavors like red curry paste and coconut milk, this dish makes a perfect appetizer or main course for gatherings and weeknight dinners alike.
Ingredients
Scale
Chicken Satay
- 600 g / 1.2 lb chicken thighs, boneless skinless, cut into 2 cm (¾”) pieces
- 400 g / 14 oz coconut milk (1 can), full fat
- 1 tbsp curry powder
- 1 tsp white sugar
- 2 tsp red curry paste
- 1 tsp cooking salt / kosher salt (substitute ½ tsp table salt)
- 13-16 bamboo skewers, 16 cm / 6.5″ long (soaked in water for 2 hours if cooking on BBQ or charcoal)
Peanut Sauce
- 2 tbsp red curry paste
- ¾ cup natural peanut butter, smooth
- ¼ cup white sugar
- 2 tsp dark soy sauce
- 1 tsp cooking salt / kosher salt (substitute ½ tsp table salt)
- 2 tbsp cider vinegar
- ¾ cup water
- 2 tbsp peanuts, finely chopped
- Lime wedges (optional, for serving)
- Coriander / cilantro leaves and sliced red chili (optional, for garnish)
Instructions
- Prepare Skewers: If using a BBQ or cooking over charcoal, soak bamboo skewers in water for 2 hours to prevent burning during grilling.
- Marinate Chicken: In a mixing bowl, combine coconut milk, curry powder, white sugar, red curry paste, and cooking salt. Add the chicken thigh pieces and stir to coat evenly. Cover and marinate for at least 30 minutes or up to 2 hours in the refrigerator for best flavor.
- Thread Chicken on Skewers: Remove chicken pieces from the marinade and thread them onto the soaked bamboo skewers, dividing evenly among them.
- Grill the Satay: Preheat a grill or grill pan over medium-high heat. Grill the skewers for about 5-7 minutes on each side or until the chicken is cooked through and slightly charred around the edges.
- Prepare Peanut Sauce: While the chicken grills, in a saucepan, combine red curry paste, peanut butter, white sugar, dark soy sauce, salt, cider vinegar, and water. Stir well and heat over medium heat, stirring constantly until the sauce is smooth and heated through, about 5-7 minutes. Adjust seasoning if needed.
- Serve: Arrange the grilled chicken satay skewers on a serving platter. Garnish with chopped peanuts, coriander leaves, and sliced red chili if desired. Serve with lime wedges and peanut sauce on the side for dipping.
Notes
- Soaking bamboo skewers before grilling prevents them from burning and breaking.
- Using skinless, boneless chicken thighs keeps the meat tender and juicy.
- Full-fat coconut milk enhances the richness of the marinade and flavor.
- Adjust the amount of red curry paste to your preferred spice level.
- Natural smooth peanut butter is best for a creamy sauce consistency.
- The peanut sauce can be prepared ahead and gently reheated before serving.
- Lime wedges and fresh herbs add freshness and balance the richness of the dish.
