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–+ servings

Best-Ever Peanut Satay & Chicken Skewers

Delicious thai-style satay, perfect for entertaining
Print Recipe
Prep Time 3 hours
Cook Time 30 minutes
Course entree, lunch, Main Course
Cuisine Thai
Servings 4
Calories 1311 kcal

Equipment

  • 1 griller or BBQ or stove
  • 1 mixing bowl
  • 1 Knife
  • 12 bamboo skewers
  • 1 small saucepan
  • 1 rice cooker or saucepan (for rice)

Ingredients
  

Marinade

  • 400 grams coconut milk
  • 1 kilogram chicken thighs, cubed
  • 1 tbsp curry powder
  • 1 tsp sugar
  • 2 tsp red Thai curry paste
  • 1 tsp salt
  • 2 tbsp oil, if frying

Peanut Sauce

  • 3 tbsp red curry paste
  • 3/4 cup smooth peanut butter
  • 1/4 cup white sugar use palm sugar for a more authentic taste
  • 3 tsp soy sauce
  • 1 tsp salt
  • 1/4 cup lime juice or cider/rice vinegar
  • 1/2 cup water
  • 2 tsp garlic, minced

For Serving

  • 1 small cucumber, sliced
  • 2 small red chillies, sliced
  • 1 cup steamed rice
  • lime wedges
  • 1/2 cup white rice

Instructions
 

  • Mix the marinade ingredients together with 1/4 cup of the coconut milk.
  • Thread the chicken on to the skewers, then cover with marinade. Set aside in the fridge for at least 3 hours (overnight is fine).
  • Cook the chicken skewers. You can do this in a frying pan with a bit of oil, on the griller or on a BBQ. Cook them over a medium heat until golden. You can do this in batches of 3 or 4 at a time. Turn every few minutes as required.
  • Meanwhile, make the peanut sauce. Simply place the remaining coconut milk & sauce ingredients in a saucepan over low-medium heat.
  • Stir to combine the ingredients, then bring to a gentle simmer, stirring continually, for 5 minutes.
  • Let the sauce thicken a little- you can add a bit more water if you want it thinner.
  • While the skewers and sauce are cooking, steam or boil the rice.
  • Serve with steamed rice & dress with cucumber, lime wedges, & chilli slices.

Notes

If you have time the day before cooking, soak the skewers in water overnight.
Buy one lime- juice half of it then slice the other half into wedges for serving.
You can use other cuts of chicken, but thighs are best for this recipe as they are very tender. Don't be scared to leave a bit of fat on when cutting up the meat.
Cider vinegar or rice vinegar can be substituted for the lime juice in the sauce.
Crunchy peanut butter will work just as well if you prefer it. Whichever you use, try to choose a natural/unsweetened peanut butter, as this will give a more authentic flavour to the sauce.
 
 

Nutrition

Calories: 1311kcalCarbohydrates: 63gProtein: 64gFat: 92gSaturated Fat: 36gPolyunsaturated Fat: 18gMonounsaturated Fat: 31gTrans Fat: 0.3gCholesterol: 188mgSodium: 1733mgPotassium: 1180mgFiber: 4gSugar: 22gVitamin A: 2781IUVitamin C: 44mgCalcium: 119mgIron: 8mg
Keyword chicken, peanut satay, satay, thai food
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