- 1 1/2 pounds boneless skinless chicken thighs
- 1/4 cup coconut milk
- 2 teaspoons fish sauce
- 2 teaspoons soy sauce
- 2 teaspoons red curry paste
- 2 teaspoons curry powder
- 1/2 teaspoon sugar
- 1 tablespoon lime juice
- 2 tablespoons oil
- 1/3 cup creamy peanut butter
- 2-3 tablespoons hot water
- 1 tablespoon lime juice
- 1 clove garlic (minced)
- 1 teaspoon ginger (minced or grated)
- 1 teaspoon soy sauce
- 1/2 teaspoon sesame oil
Chicken Satay with Peanut Sauce is one of the best recipes we’ve ever tasted. However, as flavorful and delicious this recipe can be, it’s effortless to make. It’s made by marinating chicken satay in a mixture of coconut milk and curry paste, grilling it, and serving with a magical peanut sauce. The taste is irresistible and tastes just like heaven. You cannot help but love it. Oh, you don’t believe me? Then, try this recipe out!
- First, soak the bamboo skewers in a bowl of water for an hour – provided using a bamboo skewer. This prevents the bamboo skewers from burning during the cooking process.
- Combine the coconut milk, fish sauce, soy sauce, curry powder, lime juice, red curry paste, and sugar in a medium bowl. Then put the chicken and coconut milk mixture in a large bowl or a gallon size Ziploc bag.
- Marinate the chicken for at least 30 minutes. If making this in advance, let it sit overnight – however, turn the chicken occasionally.
- While marinating the chicken, start preparing the peanut sauce. Combine the peanut butter with hot water, garlic, fish sauce, lime juice, soy sauce, and sesame oil in a small bowl and set aside.
- Add more soy sauce or fish sauce for more saltier. Peanut sauce should be thick but pourable. The consistency can be adjusted by adding more peanut butter or water.
- Now, drain the chicken and discard the marinade. Thread the chicken onto the soaked bamboo skewers – placing about 4-7 pieces of the chicken on the skewer depending on the skewer’s length. Then brush the chicken with oil and season with salt and pepper.
- Serve the chicken immediately with the peanut sauce. For a variety of flavors, serve it with peanut sauce, rice and smashed Asian cucumber salad. It’s also great with extra lime, cilantro, and slices of red chili over the top.
Note: To cook on a grill: First, preheat the grill to medium-high heat. Once hot, add the skewer and reduce the heat to medium. Grill the chicken, turning them occasionally, for about 12-15 minutes per side, or until the chicken is thoroughly cooked.
Note: To cook in a skillet set: first, preheat your skillet, and then add the skewers – turning down the heat to medium or medium-low if it’s browning too fast. Evenly cook the chicken for about 10-12 minutes, or until it turns golden on all sides.