Thai Chicken Satay With Peanut Sauce Recipe

In my spin on Chicken Satay Skewers, I use tender chicken thighs balanced with a marinade featuring coconut milk, red curry paste, and a drizzle of soy sauce. Each bite offers hints of garlic and turmeric with a rich, natural peanut sauce dip that leaves me pleasantly satisfied. Pure comfort.

I’ve been experimenting with flavors and decided to share my take on Thai Chicken Satay With Peanut Sauce. I came across a cool recipe video above and had to try it out for myself.

I used 1 lb boneless, skinless chicken thighs cut into 1.5 inch strips and marinated them in a mix of 1/2 cup coconut milk, 1 tbsp red curry paste, 1 tbsp soy sauce, 1 tbsp fish sauce, 1 tbsp brown sugar, a minced garlic clove and 1/2 tsp turmeric powder. After soaking my bamboo skewers for 30 minutes, I threaded the chicken on them and grilled until just perfect.

The peanut sauce really ties this dish together with 1/2 cup natural peanut butter, 1/4 cup coconut milk, 2 tbsp soy sauce, 1 tbsp lime juice, another garlic clove and a pinch of red pepper flakes if you like a bit of heat. Its rich, layered flavors reminded me of some awesome inspirations from a few fave food blogs.

Enjoy makin this fun twist on Chicken Satay!

Why I Like this Recipe

I love this recipe for a bunch of reasons. First of all, the marinade totally blows my mind because it mixes coconut milk, red curry paste, soy sauce, fish sauce and brown sugar that gives the chicken this crazy, bold flavor that makes every bite a treat. Secondly, the whole process is super simple and the tips like soaking the bamboo skewers really save me from any grill disasters which makes cooking way less stressful. Third, the homemade Thai peanut sauce is just perfect; it’s creamy, tangy, and a bit sweet which amps up the flavor of the grilled chicken even more. Lastly, I appreciate how the recipe feels both authentic and easy to follow even if it is a bit flawed sometimes, just like a real home cooking experience.

Ingredients

• Chicken thighs: Packed with protein and iron, making it hearty and satisfying.
• Coconut milk: Rich in healthy fats, it makes the marinade creamy and subtly sweet.
• Red curry paste: Adds a spicy tang with bold aromas, enhancing dish complexity.
• Fish sauce: Imparts deep umami flavor and saltiness for a savory taste balance.
• Peanut butter: Offers protein, fiber, and a rich, nutty taste boosting the sauce significantly.
• Soy sauce: Provides salty depth and a hint of sweetness to both marinade and sauce.
• Brown sugar: Balances spice and savory, adding slight sweetness and caramel notes.

Ingredient Quantities

• 1 lb boneless, skinless chicken thighs, cut into 1.5 inch strips
• 1/2 cup coconut milk (for the chicken marinade)
• 1 tbsp red curry paste
• 1 tbsp soy sauce
• 1 tbsp fish sauce
• 1 tbsp brown sugar
• 1 garlic clove, minced
• 1/2 tsp turmeric powder
• Bamboo skewers (soaked in water for 30mins)
• 1/2 cup natural peanut butter (no added sugar or oil preferred)
• 1/4 cup coconut milk (for the peanut sauce)
• 2 tbsp soy sauce (for the peanut sauce)
• 1 tbsp lime juice
• 1 tbsp brown sugar (for the sauce)
• 1 garlic clove, minced (for the sauce)
• 1/2 tsp red pepper flakes (optional)
• Water as needed (about 1-2 tbsp) to thin the peanut sauce

How to Make this

1. In a large bowl, combine the coconut milk, red curry paste, soy sauce, fish sauce, brown sugar, minced garlic and turmeric powder; mix them together then add the chicken strips and stir to coat well.

2. Cover the bowl with plastic wrap and let it marinate in the fridge for at least an hour so the flavors can really seep in.

3. While the chicken is marinating, prepare your bamboo skewers by soaking them in water for about 30 minutes so they don’t burn on the grill.

4. Thread the marinated chicken strips onto the soaked bamboo skewers, dividing them evenly.

5. Preheat your grill or grill pan over medium-high heat and brush lightly with oil.

6. Place the chicken skewers on the grill and cook, turning occasionally, until they are nicely charred on the outside and fully cooked through (about 10-12 minutes).

7. In a small saucepan, combine the natural peanut butter, 1/4 cup coconut milk, soy sauce, lime juice, brown sugar, minced garlic and red pepper flakes.

8. Heat the mixture over low-medium heat, stirring continuously until it becomes smooth; if it is too thick, add 1-2 tbsp water gradually to reach the desired dipping consistency.

9. Taste the peanut sauce and adjust seasoning if needed; a little more lime juice or soy sauce can boost the flavor.

10. Serve the hot, grilled chicken satay skewers with a side of your freshly made Thai peanut sauce for dipping, and enjoy your meal!

Equipment Needed

1. Large mixing bowl to combine the marinade ingrediants
2. Plastic wrap to cover the bowl while marinating
3. Knife and cutting board for cutting the chicken into strips
4. Small bowl (or any container) to soak the bamboo skewers in water
5. Bamboo skewers (soaked for about 30 minutes)
6. Grill or grill pan preheated to medium-high heat
7. Oil brush for lightly greasing the grill
8. Small saucepan for cooking the peanut sauce
9. Measuring cups and spoons to measure out the liquids and spices
10. Stirring utensil (like a spatula or spoon) for mixing both the marinade and the sauce

FAQ

Thai Chicken Satay With Peanut Sauce Recipe Substitutions and Variations

• If you’re having trouble with chicken thighs, you could try chicken breasts or even firm tofu for a twist.
• Out of coconut milk? Full-fat almond milk or even cashew cream might do the trick though the taste will be a bit different.
• Don’t have red curry paste? Mix a bit of paprika and cayenne pepper with a pinch of sugar to add some color and spice.
• If fish sauce isn’t available, a mix of soy sauce with a dash of lime juice can work as a stand-in.
• For the peanut butter, if you’re allergic or just want a change, try almond or cashew butter instead.

Pro Tips

1. One thing you could do is let the chicken marinate even longer if you can, like overnight in the fridge. It helps the flavors sink in real good and makes the meat super juicy.

2. Make sure your grill or pan is really hot before you put the chicken on. This makes sure you get a nice charred flavor without overcooking the meat, and turning the skewers a few times works better when the heat is consistent.

3. For your peanut sauce, warm it gently on a low heat and keep stirring. If it seems too thick, add water slowly until you get the right dipping texture – this trick really makes the sauce smooth.

4. If you like a bit more kick, you can add an extra pinch of red pepper flakes or even mix in some chopped fresh chili into the sauce. It gives the dish an unexpected zing that balances the sweetness from the brown sugar.