Description
Delicious and flavorful Thai Chicken Satay with a rich, creamy peanut sauce. This quick and easy recipe features marinated chicken strips grilled to perfection and served with a smooth peanut dipping sauce, perfect as an appetizer or a main dish.
Ingredients
Scale
Chicken Satay
- 500g (1 lb) chicken breast or thighs, cut into strips
- 2.5 tbsp Thai red curry paste
- 2 tbsp soy sauce
- 1 tbsp brown sugar
- 1 tbsp vegetable oil
- 1 tbsp lime juice
- 1 tsp ground coriander
- 1 tbsp chopped fresh cilantro (optional)
- Bamboo skewers (soaked in water for 30 minutes)
Peanut Sauce
- 1/3 cup coconut milk
- 2.5 tbsp Thai red curry paste
- 1 tbsp cider or white vinegar
- 1/3 cup pure peanut butter
- 1 tbsp soy sauce
- 1 tsp sugar
- 1 tsp cooking salt (or 1/2 tsp table salt)
Instructions
- Marinate the Chicken: In a bowl, combine the red curry paste, soy sauce, brown sugar, vegetable oil, lime juice, and ground coriander. Mix well to create the marinade.
- Coat the Chicken: Add the chicken strips to the marinade and toss to ensure each piece is thoroughly coated. Cover and let it marinate for at least 30 minutes, or overnight for deeper flavor.
- Prepare the Peanut Sauce: In a small saucepan, combine the coconut milk, red curry paste, cider or white vinegar, peanut butter, soy sauce, sugar, and salt. Stir the mixture over medium heat until smooth and well blended.
- Simmer the Sauce: Allow the peanut sauce to simmer gently for 2-3 minutes, stirring occasionally. If the sauce is too thick, add a little water to adjust the consistency to your preference.
- Skewer the Chicken: Thread the marinated chicken strips onto the soaked bamboo skewers, ensuring the pieces are evenly spaced.
- Grill the Chicken: Preheat your grill or grill pan to medium-high heat. Cook the skewers for 4-5 minutes on each side, or until the chicken is fully cooked through and has a nice golden-brown char.
- Serve: Arrange the chicken satay skewers on a plate, serve with the warm peanut dipping sauce, and garnish with chopped fresh cilantro if desired.
Notes
- For best flavor, marinate the chicken overnight.
- Soaking bamboo skewers prevents them from burning on the grill.
- The peanut sauce can be made ahead and refrigerated; reheat gently before serving.
- You can substitute chicken thighs for juicier meat or chicken breasts for a leaner option.
- If you prefer a spicier sauce, add extra red curry paste or chili flakes.
