Chicken satay is a popular appetizer in Thai cuisine that consists of grilled chicken skewers marinated in a flavorful coconut-curry mixture and served with a creamy peanut sauce for dipping. It’s easy to make at home and can be adapted to your taste preferences. You can use chicken breast or thigh, or tofu for a vegan option. You can also adjust the spiciness of the peanut sauce by adding more or less red curry paste.
Ingredients
For the chicken skewers:
- 600 g (1.3 lb) of boneless, skinless chicken breast or thigh, cut into bite-sized pieces
- 400 ml (13.5 oz) of full-fat coconut milk
- 1 tbsp of yellow curry powder
- 1 tsp of turmeric powder
- 1 tsp of salt
- 2 tsp of red curry paste
- 1 tbsp of sugar
- 2 tsp of soy sauce
- 1 tbsp of oil
- 16 bamboo skewers, soaked in water for at least 30 minutes
- Optional garnishes: chopped cilantro, roasted peanuts, lime wedges
For the peanut sauce:
- ½ cup of smooth peanut butter
- ¼ cup of coconut milk
- 2 tbsp of red curry paste
- 2 tbsp of vinegar
- 2 tbsp of sugar
- 1 tsp of fish sauce
- Water as needed to thin the sauce
Instructions
- In a large bowl, whisk together the coconut milk, curry powder, turmeric, salt, red curry paste, sugar, and soy sauce until well combined. Add the chicken pieces and toss to coat them with the marinade. Cover and refrigerate for at least 2 hours or up to overnight.
- In a small saucepan over low heat, whisk together the peanut butter, coconut milk, red curry paste, vinegar, sugar, and fish sauce until smooth and bubbly. If the sauce is too thick, add some water to thin it out. Taste and adjust the seasoning if needed. Transfer to a bowl and set aside.
- Preheat a grill or a grill pan over medium-high heat and brush with some oil. Thread the chicken pieces onto the soaked skewers, leaving some space between them. Grill for about 10 minutes, turning occasionally, until charred and cooked through.
- Serve the chicken skewers with the peanut sauce and garnish with cilantro, peanuts, and lime wedges if desired. Enjoy!
