Description
A delicious coconut chicken satay recipe with a creamy peanut sauce, perfect for grilling!
Ingredients
Scale
- 400 g coconut milk (1 can), full fat
- 13–16 bamboo skewers, 16cm / 6″ long
- 600 g 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)
- 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
- 2 tbsp peanuts finely chopped
- Lime wedges (optional)
- Coriander / cilantro leaves and sliced red chilli (optional)
Instructions
- If cooking on a BBQ or over charcoal, soak skewers for 2 hours in water.
- Mix together the chicken and marinade with 1/4 cup of coconut milk, then set aside for at least 20 minutes, or overnight.
- Thread onto skewers – I do 4 to 5 pieces each.
- Heat 1 tbsp oil in a large non-stick pan over medium high heat. Cook skewers in batches for 3 minutes on each side until golden.
- Place remaining coconut milk and peanut sauce ingredients in a saucepan over medium low heat. Stir to combine then simmer, stirring every now and then, for 5 minutes. Adjust consistency with water – it should be a pourable but thickish sauce. Cover with lid and keep warm while cooking skewers.
- Pour some sauce into a bowl. Sprinkle with some peanuts – stir some through if you want. Pile satay skewers onto a platter, sprinkle with remaining peanuts, coriander, and chilli. Serve with sauce on the side for dipping. Add a side of Jasmine Rice or Thai Fried Rice to complete the meal.
Notes
- Note 1: Skewers can be soaked in water to prevent burning while grilling.
- Note 2: Chicken thighs ensure more succulence compared to chicken breast.
- Note 3: Adjust curry powder according to your spice tolerance.
- Note 4: Red curry paste is used in both the marinade and the sauce for enhanced flavor.
- Note 5: Natural peanut butter provides a creamy texture for the sauce.
- Note 6: Dark soy sauce adds a rich color and flavor to the dish.
- Note 7: Cider vinegar enhances the sauce’s tanginess.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Grilling
- Cuisine: Thai
Nutrition
- Serving Size: 2 skewers
- Calories: 450
- Sugar: 10g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 70mg