Asian Cuisine
Thai-Style Chicken Satay with Peanut Sauce, Savory-Sweet and Fragrant with Spices
Prep
20 min
Cook
15 min
Servings
4
Level
Medium
This Thai-style chicken satay stands out thanks to a coconut milk and curry powder marinade that makes the meat tender and fragrant with spices. It's grilled until slightly charred at the edges, then dipped into a savory-sweet peanut sauce with a hint of fresh tanginess — a flavor combo that's hard to stop eating. Perfect for a weekend barbecue menu that's a little different from your usual satay."
🧂 Ingredients
🍽️ Servings: 4
Adjust the servings and the ingredient amounts & nutrition below update automatically.
- 500 grams Boneless chicken thigh
- 150 ml Thick coconut milk
- 1 tbsp Curry powder
- 1 tsp Ground coriander
- 1/2 tsp Ground turmeric
- 2 tbsp Granulated sugar
- 1 tsp Salt
- 3 cloves Minced garlic
- 1 stalk Lemongrass, bruised
- 20 sticks Satay skewers
- 150 grams Fried peanuts
- 200 ml Thick coconut milk for the sauce
- 1 tbsp Instant red curry paste
- 2 tbsp Grated palm sugar
- 2 tbsp Tamarind water
- 1 tbsp Fish sauce
- 100 ml Water
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👩🍳 Instructions
- 1 Slice the chicken thinly lengthwise and set aside in a large bowl.
- 2 In a bowl, mix the coconut milk, curry powder, coriander, turmeric, sugar, salt, garlic, and lemongrass; stir well to make the marinade.
- 3 Pour the marinade over the chicken and mix well until every piece is coated. Cover and refrigerate for at least 2 hours — the longer, the more flavorful.
- 4 Soak the satay skewers in water for 30 minutes so they don't burn while grilling.
- 5 Thread the marinated chicken onto the skewers in a zigzag pattern.
- 6 Grill the satay over hot charcoal or on a grill pan, basting occasionally with the leftover marinade, turning until cooked through and slightly browned at the edges, about 10-12 minutes.
- 7 For the peanut sauce, blend the fried peanuts until slightly coarse.
- 8 Heat the coconut milk in a small saucepan, add the red curry paste, and stir until fragrant and the coconut milk turns slightly oily.
- 9 Add the ground peanuts, palm sugar, tamarind water, fish sauce, and water; cook while stirring until thickened and gently bubbling. Adjust the seasoning to taste.
- 10 Remove the peanut sauce from the heat and serve the hot satay with the peanut sauce for dipping.
💡 Tips
• Marinate the chicken overnight in the fridge for the most tender, flavorful result.
• Don't grill over too high a flame, so the outside doesn't burn before the inside is cooked through.
• The peanut sauce can be thinned out by adding more coconut milk if it becomes too thick once cooled.
• Use chicken thigh meat since it stays juicier than breast meat when grilled.
📊 Nutrition Facts / serving
320
Calories (kcal)
22 g
Protein
20 g
Fat
14 g
Carbs
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