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Thai Chicken Satay with Peanut Sauce is the kind of dish that disappears at parties no matter how much I make. Tender skewered chicken is marinated in classic Thai flavors and served with a velvety peanut sauce that always gets licked clean. This recipe captures everything I love about street food from Thailand and brings it to your home kitchen with easy steps and ingredients you can actually find.
Ingredients
- Chicken thighs: offer luscious juicy bites much better than breast which can dry out easily select plump thighs without excess fat
- Coconut milk: provides rich flavor and moisture to the marinade be sure to use full fat for best results
- Red curry paste: gives real Thai fragrance look for Maesri or a brand with a short ingredient list and bright color
- Curry powder: adds warmth and depth go for fresh smelling powder without clumping
- Natural peanut butter: makes a sauce with a pure peanut taste and no gritty texture if using commercial peanut butter taste and adjust the sweetness
- Dark soy sauce: supplies color and savoriness thicker and a little sweeter than light soy sauce for authentic flavor
- Cider vinegar: brings welcome tang but rice vinegar or even fresh lime juice works if needed
- Peanuts: garnish the finished skewers with crunch and a nutty accent select unsalted whole nuts and chop just before serving
- Bamboo skewers: soak well if grilling to avoid burning make sure they are splinter free
Step-by-Step Instructions
- Make Marinade Mix:
- Combine chicken pieces with a quarter cup of coconut milk curry powder red curry paste sugar and salt in a large bowl Mix gently to coat every piece and cover for at least twenty minutes or overnight for richer flavor
- Thread the Skewers:
- Carefully thread four to five chicken pieces onto each bamboo skewer smooth pieces along the length for even cooking
- Cook the Skewers:
- Heat one and a half tablespoons of neutral oil in a wide nonstick pan over medium high Lay the skewers in a single layer and cook for about three minutes per side Wait for golden edges and a cooked through center flipping only once for the best char and juiciness
- Make the Peanut Sauce:
- Pour all remaining coconut milk into a saucepan and add peanut butter red curry paste sugar soy sauce salt and vinegar Stir well over medium low heat and let the sauce simmer for five minutes until smooth and thick but pourable If the sauce tightens too much whisk in water a tablespoon at a time until creamy
- Serve with Sauce and Garnish:
- Pile skewers onto a large platter drizzle or serve with bowls of peanut sauce Scatter chopped peanuts coriander leaves and optional sliced red chilli over the top Offer lime wedges on the side for guests to squeeze as they wish
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Storage Tips
Store leftover chicken and sauce in separate airtight containers for up to four days in the fridge To freeze place cooled skewers and sauce in labeled freezer bags then thaw overnight before reheating gently in a pan or microwave The peanut sauce stays pourable if you let it come to room temperature and whisk in a splash of water
Ingredient Substitutions
You can use chicken breast or pork tenderloin in place of thighs but check for doneness early since they cook faster If you cannot find red curry paste use a mix of extra curry powder and chili flakes for similar heat and flavor For a nut free option sunflower seed butter produces a surprisingly tasty alternative to peanut butter
Serving Suggestions
Traditionally these skewers are served with rice and cucumber salad Try folding them into lettuce wraps for a lighter meal or pairing with fresh salad rolls The leftover peanut sauce doubles as a salad dressing or a dip for crunchy raw vegetables
Cultural Context
Thai chicken satay is inspired by a fusion of Southeast Asian street food traditions especially from Indonesia and Malaysia The peanut sauce is a classic finishing touch and reflects the bold and balanced flavors beloved throughout Thai cooking At local markets these skewers are often grilled over charcoal and served piping hot with piles of cucumber and plenty of herbs
Recipe FAQs
- → What cut of chicken works best for satay skewers?
Boneless, skinless chicken thighs provide the juiciest and most flavorful results, but chicken breast or tenderloin can also be used for leaner skewers.
- → Can I substitute the peanut butter in the sauce?
Yes, natural peanut butter delivers the best flavor, but standard peanut butter works well too. For a different approach, blend raw unsalted peanuts with coconut milk until smooth.
- → Is it possible to use other meats?
Certainly! Beef or pork cuts suited to quick cooking, like tenderloin or sirloin, are great alternatives using the same marinade and grilling method.
- → Can the skewers be cooked without a grill?
Absolutely; a large skillet or grill pan over medium-high heat works well to achieve a golden char if grilling isn’t an option.
- → How long should the chicken marinate?
Marinate for at least 20 minutes to develop flavor, or refrigerate overnight for even deeper taste and tenderness.
- → What can I do with extra peanut sauce?
Use leftover sauce as a dip for vegetables, dressing for salads, or drizzle over rice and noodles for added richness.