Description
This Thai Chicken Satay with Peanut Sauce recipe features tender chicken strips marinated in fragrant red curry paste and spicy soy sauce, grilled to perfection and served with a rich, creamy peanut dipping sauce. Perfect as an appetizer or main dish, this recipe combines bold Southeast Asian flavors in just 20 minutes of active prep and cook time.
Ingredients
Scale
For the Chicken Satay Marinade
- 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)
For the 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 Thai red curry paste, soy sauce, brown sugar, vegetable oil, lime juice, and ground coriander to create the marinade. Add the chicken strips and toss thoroughly to coat all pieces evenly. Cover and let marinate for at least 30 minutes, or for best results, refrigerate overnight to enhance flavor penetration.
- Prepare the Peanut Sauce: In a small saucepan over medium heat, mix coconut milk, Thai red curry paste, cider or white vinegar, pure peanut butter, soy sauce, sugar, and salt. Stir continuously until the mixture is smooth and heated through. Let it simmer gently for 2-3 minutes to meld the flavors. If the sauce is too thick, adjust consistency by adding a small amount of water as needed. Remove from heat and set aside.
- Skewer the Chicken: Thread the marinated chicken strips onto the soaked bamboo skewers, ensuring even distribution for uniform cooking.
- Grill the Chicken: Preheat the grill or a grill pan to medium-high heat. Place the skewers on the grill and cook each side for 4-5 minutes until the chicken is cooked through, tender, and golden brown with slight charring. Use a meat thermometer to ensure the internal temperature reaches 165°F (75°C) for safe consumption.
- Serve: Arrange the grilled chicken satay skewers on a serving platter alongside a bowl of the warm peanut sauce for dipping. Garnish with freshly chopped cilantro if desired for an added burst of freshness and color.
Notes
- Soak bamboo skewers in water for at least 30 minutes before grilling to prevent burning.
- For a spicier kick, add extra Thai red curry paste to the marinade or peanut sauce.
- Marinating the chicken overnight intensifies the flavor but 30 minutes is adequate if short on time.
- Use a grill pan if outdoor grilling is not available to achieve similar grill marks and flavor.
- Peanut sauce can be made ahead and refrigerated; reheat gently before serving.
- Serve with jasmine rice or fresh cucumber slices for a complete meal.
