Thai Chicken Satay

Chicken satay skewers served on the plate with peanut sauce drizzled over it.

5 from 1 vote

Hey, love chicken on a stick? How about some peanut sauce to go with it? Whip up this super easy Thai chicken satay at home with just a few simple ingredients!

Course Appetizer

Cuisine Thai

Keyword thai chicken satay

Prep Time 30

Cook Time 20

Total Time 50

Servings servings

Calories 444kcal

Author Mariam Sodawater

Ingredients

Marinate Chicken

600 g boneless skinless chicken cut into cubes, pat-dry
3 tablespoons coconut milk optional
2 tablespoon soy sauce
1 tablespoons ginger or galangal paste
½ tablespoons garlic paste
1 tablespoons red curry paste
1 tablespoon curry powder get diy recipe in notes.
1 teaspoon brown sugar
2-3 tablespoon lemon juice
2 tablespoons coconut oil or any neutral oil

Peanut Sauce

⅓ cup natural peanut butter smooth
3 tablespoon lemon juice or 1 tablespoon tamarind pulp
2½ tablespoons white sugar
1 tablespoons soy sauce
1 tablespoon red curry paste
½ teaspoon chili powder
¼ teaspoon salt
¼ cup water more as needed

Instructions

Take chicken in a mixing bowl. Add all the ingredients of the marinade to the bowl and mix well. Cover and marinate for at least 30 minutes, or up to 4 hours.
Thread the chicken strips onto the wooden skewers. (Tip: Soak the wooden skewers in the water a few hours in advance to avoid burning.)
In a small bowl, whisk together all the ingredients of peanut butter until smooth. Use a blender if using chunky peanut butter. Peanut sauce is ready to set aside.
Grill the chicken skewers for 3-4 minutes per side, or until cooked through and slightly charred. Brush the chicken with oil as needed.
Serve the chicken satay with the peanut sauce drizzled on it and lemon wedges on the side.

Video

Notes

Red curry paste: It is a blend of red chilies, garlic, lemongrass, galangal, shrimp paste, and other spices used as a base for curries and other Thai dishes. I used Suree Red Curry Paste.
If you have galangal in hand that use galangal.
Curry powder: Get ready-made curry powder or use my DIY recipe given below.
Coconut milk or cream: It is optional and adds coconut flavor.
Brown sugar: You can substitute it with jaggery or palm sugar or just sugar.
Oil: I used fresh coconut oil. Use any neutral oil or peanut oil.
Lemongrass: I didn't use this ingredient because it is already present in the red curry paste and to keep the recipe simple. BUT if you have fresh lemongrass in hand add a tablespoon of finely crushed lemongrass to the marinade for a lovely aroma.
DIY Curry masala: Mix 1 teaspoon cumin, 1 teaspoon red chili, 1 teaspoon coriander, ½ teaspoon turmeric ½ teaspoon garam masala or black pepper, and ½ teaspoon salt in a bowl. Curry powder is ready.

Nutrition