Name: Thai Chicken Satay & Peanut Sauce
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Thai
Ingredients: 1 lb (450 g) boneless chicken thighs, thinly sliced; 8–10 bamboo skewers, soaked in water; 1/2 cup coconut milk; 1 tbsp red curry paste or 1 tsp turmeric + 1 tsp curry powder; 1 tbsp soy sauce or fish sauce; 1 tbsp brown sugar or palm sugar; 2 garlic cloves, minced; 1 tsp grated fresh ginger; Zest of 1 lime; 3/4 cup creamy peanut butter; 1/2 cup coconut milk (for sauce); 1–2 tbsp red curry paste or 1 tbsp sambal oelek; 1 tbsp soy sauce or fish sauce (for sauce); 1–2 tbsp brown sugar or honey (for sauce); 1–2 tbsp fresh lime juice (for sauce); Warm water (to thin sauce); 2 tbsp toasted peanuts, chopped; Fresh cilantro leaves, roughly chopped; Thin cucumber ribbons or quick pickled cucumber; Lime wedges

Description

An elegant take on a street-food classic featuring tender chicken paired with a silky, nutty peanut sauce.

Ingredients

Scale

1 lb (450 g) boneless chicken thighs, thinly sliced
8–10 bamboo skewers, soaked in water
1/2 cup coconut milk
1 tbsp red curry paste or 1 tsp turmeric + 1 tsp curry powder
1 tbsp soy sauce or fish sauce
1 tbsp brown sugar or palm sugar
2 garlic cloves, minced
1 tsp grated fresh ginger
Zest of 1 lime
3/4 cup creamy peanut butter
1/2 cup coconut milk (for sauce)
1–2 tbsp red curry paste or 1 tbsp sambal oelek
1 tbsp soy sauce or fish sauce (for sauce)
1–2 tbsp brown sugar or honey (for sauce)
1–2 tbsp fresh lime juice (for sauce)
Warm water (to thin sauce)
2 tbsp toasted peanuts, chopped
Fresh cilantro leaves, roughly chopped
Thin cucumber ribbons or quick pickled cucumber
Lime wedges

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Instructions

Prepare the marinade: whisk coconut milk, curry paste (or spices), soy/fish sauce, brown sugar, garlic, ginger, and lime zest in a bowl until combined.
Marinate the chicken: add sliced chicken to the marinade, toss to coat, and refrigerate for at least 30 minutes.
Thread the marinated slices onto soaked skewers.
Make the peanut sauce: in a saucepan, warm peanut butter with coconut milk over low heat, whisking until smooth.
Stir in curry paste, soy/fish sauce, brown sugar, and lime juice. Adjust consistency with warm water.
Cook the satay: preheat grill to medium-high, grill skewers for 2–3 minutes per side until cooked through.
Rest skewers for 3 minutes, then spoon peanut sauce over and garnish with toasted peanuts and cilantro.

Notes

Reserve some peanut sauce for dipping. Store cooked skewers and sauce separately in airtight containers for up to 3 days.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Appetizer
Method: Grilling
Cuisine: Thai

Nutrition

Serving Size: 1 skewer
Calories: 300
Sugar: 8g
Sodium: 600mg
Fat: 18g
Saturated Fat: 5g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 15g
Fiber: 2g
Protein: 20g
Cholesterol: 75mg