Thai Chicken Satay
Satay is a Southeast Asian skewer grilled or barbecued over charcoals and served with a delicious peanut sauce.
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 12 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1.5 -2 lbs chicken thighs (boneless, skinless), cut against the grain into 1” strips
- Bamboo skewers
- Cilantro
- Lime, cut into wedges
- 2 tbsp cooking oil
- 1 tbsp curry powder
- 1 tbsp palm sugar
- 1 tbsp tamarind paste
- 1 tsp red curry paste
- 1 tsp fish sauce
- 1 + 1/4 cup coconut milk
- 2 tbsp red curry paste
- 1/3 cup peanut butter
- 3 tbsp unsalted toasted peanuts, crushed
- 2 tbsp palm sugar
- 1.5 tbsp tamarind paste
- 1 tsp fish sauce
Instructions
- 1
In a bowl, combine together all the ingredients for the marinade until smooth. Add in the chicken pieces and mix gently to evenly coat. Cover, and let marinate for at least one hour to overnight for best flavor.
- 2
Meanwhile, prepare the peanut dipping sauce. In a sauce pot, reduce the 1/4 cup of coconut milk over medium-high heat until it begins to curdle and separate into its oils. At this point, add in the red curry paste. Stir and continue to cook the paste for 2-3 minutes or until fragrant.Add in the rest of the coconut milk (1 cup), peanut butter, crushed peanuts, palm sugar, tamarind paste, and fish sauce into your sauce pot. Continue to stir and cook for an additional 3-5 minutes, or until the sauce begins to thicken. Season to taste with more palm sugar or fish sauce, if desired. Set aside for later.
- 3
Once the chicken has marinated, thread the chicken pieces onto the bamboo skewers.
- 4
Grill the chicken satay skewers for 3-5 minutes on each side until fully cooked and lightly charred on the outside. Serve with peanut sauce, cilantro, and lime wedges; enjoy!