Description
This Thai Chicken Satay with Peanut Sauce recipe features tender chicken strips marinated in aromatic Thai red curry paste and spices, grilled to perfection and served with a rich, creamy peanut dipping sauce. Ideal for a quick and flavorful appetizer or main dish, this recipe combines bold Asian flavors with an easy grilling method to deliver a delicious and authentic taste of Thailand.
Ingredients
Scale
Chicken Marinade
- 500g (1 lb) chicken breast or thighs, cut into strips
- 2.5 tbsp Thai red curry paste
- 2 tbsp soy sauce
- 1 tbsp brown sugar
- 1 tbsp vegetable oil
- 1 tbsp lime juice
- 1 tsp ground coriander
- 1 tbsp chopped fresh cilantro (optional)
- Bamboo skewers (soaked in water for 30 minutes)
Peanut Sauce
- 1/3 cup coconut milk
- 2.5 tbsp Thai red curry paste
- 1 tbsp cider or white vinegar
- 1/3 cup pure peanut butter
- 1 tbsp soy sauce
- 1 tsp sugar
- 1 tsp cooking salt (or 1/2 tsp table salt)
Instructions
- Marinate the Chicken: In a bowl, combine the Thai red curry paste, soy sauce, brown sugar, vegetable oil, lime juice, and ground coriander to create the marinade.
- Coat the Chicken: Add the chicken strips into the marinade and toss well to ensure each piece is evenly coated. Cover and marinate in the refrigerator for at least 30 minutes, preferably overnight for deeper flavor infusion.
- Prepare the Peanut Sauce: In a small saucepan, combine coconut milk, red curry paste, vinegar, peanut butter, soy sauce, sugar, and salt. Stir continually over medium heat until the mixture becomes smooth and well blended.
- Simmer the Sauce: Let the peanut sauce simmer gently for 2-3 minutes, stirring occasionally. Adjust the consistency by adding small amounts of water if the sauce is too thick.
- Thread the Chicken: Remove the chicken strips from the marinade and thread them onto the soaked bamboo skewers evenly.
- Grill the Chicken: Preheat your grill or grill pan to medium-high heat. Cook the chicken skewers for approximately 4-5 minutes on each side, or until the chicken is fully cooked and has a golden-brown char.
- Serve: Plate the grilled chicken satay skewers with the warm peanut sauce on the side for dipping. Garnish with freshly chopped cilantro if desired and serve immediately.
Notes
- For best flavor, marinate the chicken overnight.
- Soaking bamboo skewers in water prevents them from burning on the grill.
- Adjust the peanut sauce thickness by adding water to your desired consistency.
- This dish pairs well with jasmine rice or a simple cucumber salad.
- Ensure the chicken is cooked thoroughly to an internal temperature of 165°F (75°C).
