Can I use chicken breast instead of thighs for this recipe?

Yes, while chicken thighs offer the best flavor and juiciness, chicken breast can be used as a substitute. However, make sure not to overcook the breast, as it can dry out. For tender results, marinate the chicken longer for more flavor.

How can I make the peanut sauce less thick?

If you find the peanut sauce too thick, simply add a little more water until you reach your desired consistency. You can also adjust it while heating by adding more coconut milk for a creamier texture.

Can I grill the chicken instead of pan-frying it?

Absolutely! Grilling the chicken over charcoal or on a BBQ will enhance the smoky flavor, making the dish even more authentic. Just be sure to soak your skewers beforehand to prevent them from burning.

How long can I store the leftovers?

Leftovers of Thai Chicken Satay with Peanut Sauce can be stored in an airtight container in the fridge for up to 2 days. The peanut sauce can last up to one week in the refrigerator. Reheat the chicken and sauce before serving.

Thai Chicken Satay with Peanut Sauce – 5 Easy Steps

Name: Thai Chicken Satay with Peanut Sauce
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Cuisine: Thai
Ingredients: 600g boneless, skinless chicken thighs (cut into 2cm pieces); 1 tbsp curry powder; 1 tsp white sugar; 2 tsp red curry paste; 1 tsp kosher salt (or 1/2 tsp table salt); 400g can coconut milk (full fat); 2 tbsp red curry paste (for peanut sauce); 3/4 cup smooth natural peanut butter; 1/4 cup white sugar; 2 tsp dark soy sauce; 1 tsp kosher salt (or 1/2 tsp table salt); 2 tbsp cider vinegar; 3/4 cup water; 2 tbsp peanuts (finely chopped, for garnish); Fresh coriander (for garnish); 1 red chili (sliced, for garnish)

Description

Thai Chicken Satay with Peanut Sauce is a mouthwatering dish that combines tender marinated chicken with a rich, creamy peanut sauce. Ideal for a quick dinner or as a flavorful appetizer, this dish offers authentic Thai flavors in the comfort of your home.

Ingredients

Scale

600g boneless, skinless chicken thighs (cut into 2cm pieces)
1 tbsp curry powder
1 tsp white sugar
2 tsp red curry paste
1 tsp kosher salt (or 1/2 tsp table salt)
400g can coconut milk (full fat)
2 tbsp red curry paste (for peanut sauce)
3/4 cup smooth natural peanut butter
1/4 cup white sugar
2 tsp dark soy sauce
1 tsp kosher salt (or 1/2 tsp table salt)
2 tbsp cider vinegar
3/4 cup water
2 tbsp peanuts (finely chopped, for garnish)
Fresh coriander (for garnish)
1 red chili (sliced, for garnish)

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Instructions

Mix together the chicken and marinade ingredients, then set aside for at least 20 minutes or overnight for more flavor.
Thread the marinated chicken onto skewers, 4-5 pieces per skewer.
Heat 1.5 tbsp oil in a large non-stick pan over medium-high heat and cook the skewers in batches for 3 minutes on each side until golden and cooked through.
In a saucepan, combine coconut milk, peanut butter, red curry paste, sugar, soy sauce, cider vinegar, and salt. Heat over medium-low heat, stirring occasionally for 5 minutes until the sauce is smooth. Adjust the consistency by adding water.
Serve the satay skewers with the peanut sauce, garnished with chopped peanuts, coriander, and red chili.

Notes

For a smoky flavor, consider grilling the chicken instead of pan-frying.
Use natural peanut butter for a better, more authentic Thai peanut sauce flavor.
If the peanut sauce is too thick, add a little more water to thin it out to your desired consistency.
Marinating the chicken for at least 3 hours will enhance the flavor significantly.

Prep Time: 20 minutes (plus marination time)
Cook Time: 12 minutes
Category: Main Course
Method: Grilling or Pan-Frying
Cuisine: Thai

Nutrition

Serving Size: 1 skewer with peanut sauce
Calories: 235
Sugar: 5g
Sodium: 448mg
Fat: 19g
Saturated Fat: 8g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 7g
Fiber: 1g
Protein: 10g
Cholesterol: 39mg