1. Can I make Thai Chicken Satay with Peanut Sauce ahead of time?

Yes, you can prepare the chicken and marinade in advance. Simply marinate the chicken for up to 24 hours in the refrigerator. The peanut sauce can also be made ahead of time and stored in the fridge for up to a week. This makes it a great option for meal prep or hosting a dinner party.

2. Can I substitute chicken thighs with other meats?

While chicken thighs are the best choice for juicy, tender skewers, you can substitute them with chicken breast, pork, or beef. If using beef or pork, choose cuts that are suitable for grilling or pan-frying. Tofu is also an excellent vegetarian alternative.

3. How can I make the peanut sauce spicier?

If you prefer a spicier peanut sauce, simply add more red curry paste or a small amount of chili flakes or fresh sliced chilies. You can also adjust the heat level by adding a bit of fresh ginger or a dash of sriracha sauce.

Thai Chicken Satay with Peanut Sauce: A Perfect Blend of Flavors

Name: Thai Chicken Satay with Peanut Sauce
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Cuisine: Thai
Ingredients: 600g boneless, skinless chicken thighs, cut into 2cm pieces; 1 tbsp curry powder; 1 tsp white sugar; 2 tsp red curry paste; 1 tsp kosher salt (or ½ tsp table salt); 400g can of full-fat coconut milk; 2 tbsp red curry paste (for the peanut sauce); ¾ cup natural peanut butter (smooth); ¼ cup white sugar; 2 tsp dark soy sauce; 1 tsp kosher salt (or ½ tsp table salt); 2 tbsp cider vinegar; ¾ cup water; 2 tbsp peanuts, finely chopped (for garnish); Lime wedges (optional); Coriander/cilantro leaves and sliced red chili (optional)

Description

Thai Chicken Satay with Peanut Sauce is a delicious and easy-to-make dish that combines the savory taste of grilled chicken skewers with a creamy, spicy peanut dipping sauce. This recipe brings the authentic flavors of Thai cuisine right to your home, making it perfect for family dinners, parties, or a quick snack. The marinated chicken is tender and flavorful, while the peanut sauce is rich and balanced, making for an irresistible combination.

Ingredients

Scale

600g boneless, skinless chicken thighs, cut into 2cm pieces
1 tbsp curry powder
1 tsp white sugar
2 tsp red curry paste
1 tsp kosher salt (or ½ tsp table salt)
400g can of full-fat coconut milk
2 tbsp red curry paste (for the peanut sauce)
¾ cup natural peanut butter (smooth)
¼ cup white sugar
2 tsp dark soy sauce
1 tsp kosher salt (or ½ tsp table salt)
2 tbsp cider vinegar
¾ cup water
2 tbsp peanuts, finely chopped (for garnish)
Lime wedges (optional)
Coriander/cilantro leaves and sliced red chili (optional)

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Instructions

Mix the chicken with coconut milk, curry powder, red curry paste, sugar, and salt. Let marinate for at least 20 minutes or up to 24 hours.
Soak bamboo skewers for 30 minutes if using. Thread marinated chicken pieces onto the skewers.
Heat 1.5 tbsp oil in a large non-stick pan over medium-high heat. Cook skewers in batches, turning every 3 minutes, until golden and cooked through.
For the peanut sauce, combine the remaining coconut milk, red curry paste, peanut butter, soy sauce, sugar, and vinegar in a saucepan. Simmer over medium-low heat for 5 minutes, stirring occasionally. Adjust the consistency with water.
Serve the chicken skewers with peanut sauce, garnished with chopped peanuts, coriander, and chili. Optionally, serve with lime wedges and rice.

Notes

For a spicier sauce, add extra red curry paste or chili flakes.
If you prefer a smokier flavor, grill the chicken over charcoal instead of cooking in a pan.
Leftover peanut sauce can be stored in the fridge for up to a week.
Feel free to substitute chicken thighs with chicken breast, pork, or beef for different flavor variations.

Prep Time: 20 minutes (plus marination time)
Cook Time: 12 minutes
Category: Main Course
Method: Grilling or Pan-frying
Cuisine: Thai

Nutrition

Serving Size: 1 skewer with sauce
Calories: 235 kcal
Sugar: 5g
Sodium: 448mg
Fat: 19g
Saturated Fat: 8g
Unsaturated Fat: N/A
Trans Fat: N/A
Carbohydrates: 7g
Fiber: 1g
Protein: 10g
Cholesterol: 39mg