Description
Easy Thai-inspired chicken satay skewers marinated in coconut milk and curry, pan-fried to perfection and served with a creamy, homemade peanut sauce.
Ingredients
- For the Chicken Satay:
- 1.5 lbs boneless, skinless chicken thighs or breast, cut into thin strips
- 1/4 cup full-fat coconut milk (plus additional for sauce)
- 2 tbsp red curry paste
- 1 tbsp curry powder
- 1 tbsp brown sugar
- 1 tsp salt
- 1.5 tbsp cooking oil (for pan-frying)
- Bamboo or metal skewers (if using bamboo, soak for 30 minutes)
- For the Thai Peanut Sauce:
- 3/4 cup natural creamy peanut butter
- 2 tbsp red curry paste
- 1/4 cup white sugar
- 2 tsp dark soy sauce
- 1 tsp salt
- 2 tbsp apple cider vinegar
- 3/4 cup water
Instructions
- To prepare the chicken, combine the cut chicken pieces with 1/4 cup coconut milk, red curry paste, curry powder, brown sugar, and salt in a bowl. Mix thoroughly and allow it to marinate for at least 20 minutes, or ideally, overnight in the refrigerator.
- Thread the marinated chicken onto your skewers, aiming for 4 to 5 pieces per skewer.
- Heat cooking oil in a large non-stick pan over medium-high heat. Cook the chicken skewers in batches for about 3 minutes per side until they are golden brown and cooked through.
- For the peanut sauce, combine the remaining coconut milk, natural peanut butter, red curry paste, white sugar, dark soy sauce, salt, apple cider vinegar, and water in a saucepan over medium-low heat.
- Stir the sauce ingredients until well combined, then simmer gently for approximately 5 minutes, stirring occasionally. Adjust the consistency by adding a little more water if needed, aiming for a thick yet pourable sauce.
- Keep the peanut sauce warm and serve alongside your freshly cooked chicken satay skewers.
Notes
- If using bamboo skewers, soak them in water for at least 30 minutes to prevent burning.
- Marinating overnight enhances flavor but is optional; minimum 20 minutes.
- Adjust peanut sauce sweetness or thickness to taste by adding more sugar or water.