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Peanut chicken satay

Peanut Chicken Satay

Ingredients

  • 400 g / 14 oz coconut milk (1 can, full fat)
  • 13–16 bamboo skewers, 16 cm / 6.5" long

Marinade:
- 600 g / 1.2 lb chicken thighs, boneless and skinless, cut into 2 cm / 4/5" pieces
- 1 tbsp curry powder
- 1 tsp white sugar
- 2 tsp red curry paste
- 1 tsp kosher/cooking salt (or ½ tsp table salt)

Thai Peanut Sauce:
- 2 tbsp red curry paste
- ¾ cup natural peanut butter, smooth
- ¼ cup white sugar
- 2 tsp dark soy sauce
- 1 tsp kosher/cooking salt (or ½ tsp table salt)
- 2 tbsp cider vinegar
- ¾ cup water

Serving:
- 2 tbsp peanuts, finely chopped
- Lime wedges (optional)
- Fresh coriander (cilantro) leaves and sliced red chilli (optional)

Utensils

  • Mixing bowls
  • Large non-stick skillet or grill pan
  • Saucepan
  • Wooden spoon
  • Skewers (bamboo)

Information

  • Cost: $$
  • Prep & cook time: ~50 minutes (+ marinating time)
  • Yield: 6 servings (≈200 g each)

Preparation Method

  1. In a mixing bowl, combine chicken pieces with marinade ingredients and ¼ cup coconut milk. Mix well and marinate for at least 20 minutes (or overnight for best flavor).
  2. Thread chicken pieces onto skewers, about 4–5 pieces each.
  3. Heat 1½ tbsp oil in a large non-stick skillet or grill pan over medium-high heat. Cook skewers in batches for about 3 minutes per side, until golden and cooked through.
  4. For the peanut sauce: place remaining coconut milk and all peanut sauce ingredients in a saucepan over medium-low heat. Stir until combined, then simmer gently for 5 minutes, stirring occasionally. Adjust with water for a thick but pourable consistency. Keep warm.
  5. For serving: pour some peanut sauce into a small bowl and sprinkle with chopped peanuts. Arrange skewers on a platter, sprinkle with remaining peanuts, coriander, and chili. Serve with sauce for dipping, and optionally with jasmine rice or Thai fried rice.