Easy Thai Chicken Satay with Peanut Sauce

Thai Chicken Satay with Peanut Sauce: A Flavorful Culinary Adventure

If you're a fan of bold flavors and delightful textures, Thai Chicken Satay with Peanut Sauce should be at the top of your must-try recipes. This beloved Thai street food is not just a dish—it's an experience that tantalizes your taste buds with every bite. Whether you're hosting a dinner party, meal-prepping for the week, or simply craving something exotic, this recipe will transport you straight to the vibrant streets of Thailand.

What is Chicken Satay?

Chicken Satay is a popular Southeast Asian dish consisting of marinated chicken skewers grilled to perfection. It's typically served with a rich, creamy peanut sauce and a side of fresh cucumber salad to balance the flavors. While satay originated in Indonesia, it's become a staple in Thai cuisine, with its own unique twist.

Ingredients

• 400 g/14oz coconut milk (1 can), full fat

• 13-16 bamboo skewers, 16cm / 6.5″ long

Marinade:

• 600 g / 1.2lb chicken thighs, boneless skinless, cut into 2cm/4/5″ pieces

• 1 tbsp curry powder

• 1 tsp white sugar

• 2 tsp red curry paste

• 1 tsp cooking salt / kosher salt (sub 1/2 tsp table salt)

Thai Peanut Sauce:

• 2 tbsp red curry paste

• 3/4 cup natural peanut butter, smooth

• 1/4 cup white sugar

• 2 tsp dark soy sauce

• 1 tsp cooking salt / kosher salt (sub 1/2 tsp table salt)

• 2 tbsp cider vinegar

• 3/4 cup water

Serving:

• 2 tbsp peanuts finely chopped

• Lime wedges (optional)

• Coriander / cilantro leaves and sliced red chilli (optional)

Instructions

• If using a BBQ or charcoal grill, soak the skewers in water for at least 2 hours beforehand.

Thai Chicken Satay Skewers:

1. Combine the chicken with the marinade and 1/4 cup of coconut milk, then let it rest for at least 20 minutes or refrigerate overnight.

2. Thread onto skewers, aiming for 4 to 5 pieces per skewer.

3. Warm 1.5 tbsp of oil in a large non-stick skillet over medium-high heat.

4. Grill the skewers in batches for about 3 minutes per side, or until they turn golden brown.

Thai Peanut Sauce:

1. Combine the remaining coconut milk and Peanut Sauce ingredients in a saucepan and heat over medium-low heat.

2. Mix well, then let it simmer, stirring occasionally, for 5 minutes.

3. Adjust the consistency with water until you achieve a thick yet pourable sauce.

4. Cover with a lid and keep warm while cooking the skewers.

Serving:

1. Transfer the sauce into a bowl, sprinkle with peanuts, and stir them in if desired.

2. Arrange the satay skewers on a platter and garnish with the remaining peanuts, coriander, and chili.

3. Serve with sauce on the side for dipping.

Recipe Notes:

1. Asian chicken satay skewers are often shorter than Western ones, which makes them perfect for fitting into skillets. Of course, feel free to use longer skewers if you prefer!

2. Chicken thighs are recommended for the juiciest result, but you can substitute with chicken breast, tenderloin, beef, or pork. For beef or pork, select a good, well-marbled cut suitable for quick cooking.

3. Use any curry powder you prefer; I often use Clives or Keens.

4. Natural peanut butter, made entirely from peanuts, offers a stronger and more authentic peanut flavor compared to commercial varieties, which often contain sugar and other additives. It is also thinner, requiring less water to achieve the desired consistency, and is now commonly found in the health food section of supermarkets.

5. While regular peanut butter can be used, the flavor won’t be as pronounced, and the sauce may turn out thicker. Avoid adding too much water to compensate, as this can dilute the flavor. Alternatively, substitute with 1 cup of raw, unsalted peanuts blended with about 1/2 cup of coconut milk from the peanut sauce recipe to create an ultra-smooth consistency.

6. Dark soy sauce enhances the flavor and gives the sauce a richer color. You can substitute it with light or all-purpose soy sauce, though the sauce will have a lighter hue.

7. Cider vinegar can be replaced with plain white vinegar. Lime juice, rice vinegar, or other clear vinegars work as substitutes, though they won't provide the exact authentic flavor.

8. Peanut Sauce: This recipe yields more than needed (you'll likely use only about 1/3). It's difficult to scale down since it uses a full can of coconut milk. The sauce keeps for 1 week in the fridge or can be frozen for longer storage.

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