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Thai Chicken Satay with Peanut Sauce

Thai Chicken Satay with Peanut Sauce
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Grilled chicken skewers marinated in fragrant spices, served with a rich and creamy peanut sauce. This classic Thai dish is perfect as an appetizer or a light meal.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken breasts or thighs, cut into 1-inch strips
  • 1 tablespoon curry powder
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon white pepper
  • 1/4 cup coconut milk
  • 2 tablespoons soy sauce
  • 1 tablespoon brown sugar
  • 1 tablespoon lime juice
  • 1 tablespoon vegetable oil
  • Wooden skewers, soaked in water for 30 minutes
  • For the Peanut Sauce:
  • 1 cup unsweetened creamy peanut butter
  • 1/2 cup coconut milk
  • 2 tablespoons soy sauce
  • 2 tablespoons lime juice
  • 1 tablespoon brown sugar
  • 1 teaspoon red curry paste (or to taste)
  • 1/2 teaspoon ground ginger
  • 1/4 cup warm water (or more, to adjust consistency)
  • Optional: Chopped peanuts and fresh cilantro for garnish

Instructions

  1. In a medium bowl, combine the curry powder, turmeric, cumin, coriander, white pepper, coconut milk, soy sauce, brown sugar, lime juice, and vegetable oil. Mix well to create the marinade.
  2. Add the chicken strips to the marinade, ensuring all pieces are evenly coated. Cover the bowl and refrigerate for at least 30 minutes, or up to 4 hours, for best flavor.
  3. While the chicken marinates, prepare the peanut sauce. In a small saucepan, combine peanut butter, coconut milk, soy sauce, lime juice, brown sugar, red curry paste, and ground ginger.
  4. Heat the sauce over medium-low heat, stirring constantly, until smooth and warmed through. If the sauce is too thick, gradually add warm water until it reaches your desired consistency. Taste and adjust seasonings as needed. Remove from heat and set aside.
  5. Preheat your grill to medium-high heat.
  6. Thread the marinated chicken strips onto the soaked wooden skewers.
  7. Grill the chicken skewers for 2-3 minutes per side, or until cooked through and lightly charred.
  8. Serve the warm chicken satay with the peanut sauce for dipping. Garnish with chopped peanuts and fresh cilantro, if desired.

Notes

  • Soaking wooden skewers prevents them from burning on the grill.
  • Adjust the spice level of the peanut sauce by adding more or less red curry paste.
  • Leftover peanut sauce can be stored in an airtight container in the refrigerator for up to 5 days.

Nutrition

Find it online: https://kitchenpivot.com/thai-chicken-satay-with-peanut-sauce/