Chicken Satay
These Thai chicken skewers are perfectly tender and carry a smoky char, serving as the ideal vessel for a rich, aromatic peanut dipping sauce. With a harmony of sweet, savoury, and fragrant spices, this authentic appetiser is guaranteed to delight your guests at any gathering.
Cuisines
Cooking Instructions
Cooking: 10 minutes
Notes:
Feel free to use chicken breast if you prefer leaner meat over thigh fillets.
Marinate the chicken for longer than 20 minutes if you have extra time for deeper flavour.
Double boiler or gentle heat is perfect for keeping the peanut sauce warm without burning.
Prepare Sauce
Combine coconut milk, peanut butter, red curry paste, cider vinegar, dark soy sauce, sugar, and water in a saucepan over medium heat, whisking until smooth and thickened for 5 minutes.
Marinate Chicken
Mix chicken thigh pieces with curry powder, sugar, salt, red curry paste, and coconut milk in a bowl until evenly coated, allowing it to rest for at least 20 minutes.
Assemble Skewers
Thread the marinated chicken pieces onto bamboo skewers, ensuring they are evenly spaced for balanced cooking.
Cook Chicken
Heat a large non-stick pan with a splash of oil over medium-high heat and sear the chicken skewers in batches until golden brown and cooked through.
Serve
Arrange the finished chicken satay on a plate, garnished with fresh coriander and chillies, accompanied by the warm peanut sauce.
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Ingredients
| Coconut Milk | 400 ml |
| Peanut Butter | 125 g |
| Red Curry Paste | 1 tbsp |
| Cider Vinegar | 1 tbsp |
| Dark Soy Sauce | 1 tbsp |
| Sugar | 1 tbsp |
| Water | 125 ml |
| Chicken Thighs | 500 g |
| Curry Powder | 1 tbsp |
| Sugar | 1 tsp |
| Salt | ½ tsp |
| Red Curry Paste | 1 tsp |
| Coconut Milk | 60 ml |
