If you’ve ever dreamed of tasting a dish that sings with vibrant flavors and exotic aromas, then this Thai Chicken Satay with Peanut Sauce Recipe is exactly what you need. Juicy, tender chicken strips marinated in fragrant Thai red curry paste, combined with a creamy, rich peanut sauce that perfectly balances savory, sweet, and tangy notes—this dish is a delightful explosion of taste that’s both authentic and incredibly approachable. Whether it’s a quick weeknight dinner or the star of your next gathering, this recipe promises to bring a burst of Thailand’s street food magic right into your kitchen.
Ingredients You’ll Need
Getting the ingredients right is the key to capturing the authentic taste of Thai Chicken Satay with Peanut Sauce Recipe. Each component plays a special role in layering flavors, from the aromatic curry paste to the nutty richness of peanut butter.
- 500g chicken breast or thighs: Choosing thigh meat adds juiciness, but breast works wonderfully for a leaner option.
- 2.5 tbsp Thai red curry paste: This is the heart of the marinade, delivering bold and spicy depth.
- 2 tbsp soy sauce: Adds umami and saltiness to balance the sweet and spicy elements.
- 1 tbsp brown sugar: Brings a hint of caramel sweetness to enhance the chicken’s flavors.
- 1 tbsp vegetable oil: Helps the marinade coat the chicken evenly and keeps it moist while cooking.
- 1 tbsp lime juice: Provides a fresh, tangy brightness that cuts through the richness.
- 1 tsp ground coriander: Offers a subtle citrusy note that complements the curry paste beautifully.
- 1 tbsp chopped fresh cilantro (optional): For a fresh herbaceous touch in the final dish.
- Bamboo skewers: Soaking them in water prevents burning and makes grilling easier.
- 1/3 cup coconut milk: Creates a creamy base for the peanut sauce, lending a smooth texture and mild sweetness.
- 2.5 tbsp Thai red curry paste (extra for sauce): Keeps the peanut sauce vibrant and flavorful.
- 1 tbsp cider or white vinegar: Adds acidity to brighten the peanut sauce.
- 1/3 cup pure peanut butter: The star of the sauce, providing rich, nutty creaminess.
- 1 tbsp soy sauce (for sauce): Deepens the savory complexity.
- 1 tsp sugar: Helps balance the tangy and salty elements of the sauce.
- 1 tsp cooking salt (or 1/2 tsp table salt): Enhances all the flavors perfectly.
How to Make Thai Chicken Satay with Peanut Sauce Recipe
Step 1: Marinate the Chicken
Start by mixing the Thai red curry paste, soy sauce, brown sugar, vegetable oil, lime juice, and ground coriander in a large bowl to create your marinade. This combination is what infuses the chicken with all its signature flavors, so be sure to mix everything well.
Step 2: Coat and Rest
Add the chicken strips to the marinade and toss them until they are fully coated. Marinate the chicken for at least 30 minutes to allow the flavors to penetrate deeply. For an even more intense taste, you can refrigerate the chicken overnight; this extra time will make every bite bursting with flavor.
Step 3: Prepare the Peanut Sauce
While the chicken marinates, it’s the perfect moment to whip up your luscious peanut sauce. Combine the coconut milk, additional Thai red curry paste, cider vinegar, peanut butter, soy sauce, sugar, and salt in a small saucepan. Cook over medium heat, stirring constantly until the sauce is smooth and creamy. Let it simmer gently for 2 to 3 minutes to allow the flavors to meld together. If the sauce feels too thick, add a splash of water to reach your preferred consistency.
Step 4: Skewer the Chicken
Thread the marinated chicken strips onto the soaked bamboo skewers, spreading the pieces evenly to ensure they cook uniformly. Using soaked skewers is crucial because it prevents them from catching fire during grilling, preserving the beautiful presentation.
Step 5: Grill to Perfection
Preheat your grill or grill pan to medium-high heat. Cook the chicken skewers for about 4 to 5 minutes on each side until they’re fully cooked and have those wonderfully charred grill marks. The goal is juicy, flavorful chicken with a slight caramelization on the edges, signaling a delicious charred flavor.
Step 6: Serve with Style
Once your chicken satay is grilled to perfection, it’s time for the grand finale—serving with your homemade peanut sauce. Dip, drizzle, or spoon it generously; each bite is a savory celebration.
How to Serve Thai Chicken Satay with Peanut Sauce Recipe
Garnishes
Fresh herbs like chopped cilantro or mint bring a vibrant pop of green and a refreshing finish to balance the rich peanut sauce. A sprinkle of chopped peanuts adds a delightful crunch that complements the creamy texture beautifully.
Side Dishes
This dish pairs excellently with simple jasmine rice to soak up all that saucy goodness, or a crisp cucumber salad to add a cool, tangy contrast to the spicy grilled chicken.
Creative Ways to Present
For a party or fun finger food, serve the satay skewers standing upright in a decorative jar or platter alongside small bowls of peanut sauce for dipping. Another idea is to turn it into a vibrant wrap with fresh veggies and herbs tucked inside a warm flatbread for a handheld delight.
Make Ahead and Storage
Storing Leftovers
Any leftover chicken satay and peanut sauce can be stored in airtight containers in the refrigerator for up to three days. Keep them separate to maintain the best texture and flavor.
Freezing
The chicken skewers freeze well for up to two months. Place them in a single layer on a baking sheet to freeze initially, then transfer to freezer bags. The peanut sauce can be frozen too, but give it a good stir after thawing as it may separate slightly.
Reheating
Reheat the chicken skewers gently in a preheated oven at 350°F (175°C) for 10-15 minutes or until warmed through. Warm the peanut sauce on the stovetop over low heat, stirring constantly to bring it back to its creamy consistency.
FAQs
Can I use chicken breast instead of thighs for this Thai Chicken Satay with Peanut Sauce Recipe?
Absolutely! Chicken breast is leaner and will work just fine. Just be careful not to overcook it to keep the meat juicy and tender.
How spicy is this Thai Chicken Satay with Peanut Sauce Recipe?
The spiciness mainly comes from the red curry paste, which can be adjusted to your liking. If you prefer milder flavors, reduce the amount of curry paste or choose a milder version.
Can I make the peanut sauce vegan?
Yes, you can create a vegan version by swapping soy sauce with tamari or coconut aminos and ensuring your peanut butter and curry paste don’t contain animal products.
What’s the best way to cook this if I don’t have a grill?
If you don’t have access to a grill, a grill pan or a regular frying pan works wonderfully. Just make sure it’s hot enough to get a nice sear on the chicken.
Can these skewers be made ahead of time?
The chicken can be marinated and skewered ahead of time and refrigerated for up to 24 hours, but it’s best to grill them fresh to preserve the juiciness and texture.
Final Thoughts
The joy of making this Thai Chicken Satay with Peanut Sauce Recipe lies not only in the final dish but in the beautiful layers of flavors you build as you cook. It’s a recipe that invites you to savor every step—from the fragrant marinade to the irresistible peanut sauce, right through to that first delicious bite. I can’t wait for you to try it and make it your new go-to for an easy, vibrant meal that truly feels special.
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Thai Chicken Satay with Peanut Sauce Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Appetizer
- Method: Grilling
- Cuisine: Thai
Description
Delicious Thai Chicken Satay skewers marinated in a flavorful blend of red curry paste, soy sauce, and spices, grilled to perfection and served with a rich and creamy homemade peanut sauce. A perfect appetizer or main dish bursting with authentic Thai flavors.
Ingredients
Chicken Satay
- 500g (1 lb) chicken breast or thighs, cut into strips
- 2.5 tbsp Thai red curry paste
- 2 tbsp soy sauce
- 1 tbsp brown sugar
- 1 tbsp vegetable oil
- 1 tbsp lime juice
- 1 tsp ground coriander
- 1 tbsp chopped fresh cilantro (optional)
- Bamboo skewers (soaked in water for 30 minutes)
Peanut Sauce
- 1/3 cup coconut milk
- 2.5 tbsp Thai red curry paste
- 1 tbsp cider or white vinegar
- 1/3 cup pure peanut butter
- 1 tbsp soy sauce
- 1 tsp sugar
- 1 tsp cooking salt (or 1/2 tsp table salt)
Instructions
- Marinate the Chicken: In a bowl, combine red curry paste, soy sauce, brown sugar, vegetable oil, lime juice, and ground coriander. Mix well to create the marinade.
- Add the Chicken Strips: Toss the chicken strips in the marinade, ensuring they are evenly coated. Cover and marinate for at least 30 minutes, or overnight for deeper flavor.
- Prepare the Peanut Sauce: In a small saucepan, combine coconut milk, red curry paste, cider or white vinegar, peanut butter, soy sauce, sugar, and salt.
- Cook the Sauce: Stir the sauce mixture over medium heat until smooth. Let it simmer gently for 2-3 minutes. Adjust the consistency by adding water if the sauce is too thick.
- Thread the Chicken onto Skewers: After marinating, thread the chicken strips onto the soaked bamboo skewers evenly.
- Grill the Chicken: Preheat a grill or grill pan to medium-high heat. Cook the skewers for 4-5 minutes on each side until the chicken is fully cooked and golden brown.
- Serve: Plate the grilled chicken satay skewers and serve with the warm peanut sauce for dipping. Garnish with chopped fresh cilantro if desired.
Notes
- Soak bamboo skewers in water for at least 30 minutes to prevent burning during grilling.
- Marinate chicken overnight for more intense flavor.
- Adjust the peanut sauce thickness with water to your preference.
- Use chicken thighs for juicier satay or chicken breasts for leaner options.
- Serve with steamed jasmine rice or fresh cucumber slices for a complete meal.
