Chicken Satay is like a hug for your taste buds—warm, comforting, and just a bit exotic. Picture this: tender chicken skewers, kissed by the grill, paired with a peanut sauce so creamy it feels like velvet. It’s a dish that reminds me of summer nights spent with friends, laughter in the air, and the simple joy of good food shared together.
Steps
- Soak bamboo skewers in water for about two hours if using a BBQ or charcoal grill. Combine chicken pieces with curry powder, sugar, red curry paste, and a quarter cup of coconut milk to create the marinade. Let the chicken marinate for at least 20 minutes or overnight for best results.
- Thread the marinated chicken pieces onto the soaked skewers, using about 4-5 pieces per skewer. Heat oil in a large non-stick pan over medium-high heat. Cook the skewers in batches, allowing them to sear for about three minutes on each side until they are golden brown.
- To prepare the peanut sauce, combine the remaining coconut milk, red curry paste, natural peanut butter, sugar, dark soy sauce, cider vinegar, and salt in a saucepan over medium-low heat. Stir the mixture and simmer for five minutes, occasionally stirring to prevent sticking. Adjust the sauce consistency with water until it is thick but pourable.
- For serving, pour some of the warm peanut sauce into a bowl and garnish with chopped peanuts. Arrange the cooked chicken skewers on a serving platter, sprinkling them with any remaining peanuts, coriander leaves, and sliced red chili, if desired. Serve the skewers with the peanut sauce on the side, and optionally complement the meal with jasmine rice or Thai fried rice.
Ingredients
- 600 g / 1.2 lb chicken thighs, boneless and skinless, cut into 2 cm pieces
- 1 tbsp curry powder
- 1 tsp white sugar
- 2 tsp red curry paste
- 1 tsp cooking salt / kosher salt (or 1/2 tsp table salt)
- 1/4 cup coconut milk
- 13-16 bamboo skewers, 16 cm long
- 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 (or 1/2 tsp table salt)
- 2 tbsp cider vinegar
- 3/4 cup water
- 2 tbsp peanuts, finely chopped
- Lime wedges (optional)
- Coriander/cilantro leaves and sliced red chili (optional)
FAQ
- What is the essential ingredient for an authentic Thai Peanut Sauce?
- The key to a truly authentic Thai Peanut Sauce is using pure peanut butter, which consists only of peanuts without any added sugar, oil, or additives. This type of peanut butter has a stronger peanut flavor and is thinner, meaning less water is needed to achieve the ideal sauce consistency.
- Can I use store-bought curry paste for this recipe?
- Yes, you can use store-bought Thai Red Curry Paste for this recipe. Maesri brand is recommended as it is both affordable and flavorful. While homemade curry paste can be more authentic, the store-bought version works well as a flavor enhancer for this dish.
- What is the best type of chicken to use for Chicken Satay?
- Chicken thighs are preferred for making Chicken Satay skewers as they result in the juiciest and most flavorful outcome. However, chicken breast or tenderloin can also be used if desired.
- How should the chicken be cooked for the best results?
- For an authentic experience, cooking the Chicken Satay over charcoal is ideal. However, for convenience, you can also cook it on a stovetop or BBQ. Ensure the skewers are cooked for about 3 minutes on each side until golden.
- What are some recommended side dishes to serve with Thai Chicken Satay?
- Thai Chicken Satay pairs well with steamed jasmine rice or Coconut Rice. For a full Thai meal, consider serving it alongside Thai Fried Rice, Pad See Ew, or Thai Chilli Basil Stir Fry. A fresh Asian Slaw or salad with Asian Sesame Dressing can also complement the dish nicely.
Tips
- For the best Thai Peanut Sauce, opt for natural peanut butter, which is made with just peanuts and no added sugar or oils. This will give your sauce a stronger peanut flavor and a smoother consistency.
- When marinating the chicken, aim for at least 3 hours for optimal flavor absorption. However, if you’re short on time, even a 20-minute marinade can make a noticeable difference.
- If you prefer a more authentic Thai taste, consider cooking the chicken skewers over charcoal, mimicking the traditional method used in Thailand.
- If using homemade Thai red curry paste, remember to adjust the seasoning by adding fish sauce and sugar to both the chicken marinade and peanut sauce, as homemade pastes often lack the seasoning found in store-bought versions.
Equipment
- Bamboo skewers (16cm / 6.5? long)
- A large non-stick pan
- A saucepan for the peanut sauce
- A BBQ grill or charcoal grill (if opting for the authentic grilling method)
