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Chicken Satay With Peanut Sauce

Chicken Satay With Peanut Sauce Recipe

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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Calories: 520
Ingredients Method Notes

Ingredients
  

  • 1.5 lbs boneless skinless chicken thighs, sliced into 1/2-inch thick strips
  • 2 tbsp soy sauce
  • 1 tbsp fish sauce
  • 1 tbsp brown sugar
  • 1 tbsp vegetable oil, plus more for the grill
  • 2 tsp curry powder
  • 1 tsp ground turmeric
  • 1 can (14 oz) full-fat coconut milk, divided
  • 2 cloves garlic, minced
  • 1/2 cup creamy peanut butter
  • 2 tbsp red curry paste
  • 1 tbsp soy sauce (for the sauce)
  • Juice of 1 lime
  • Chopped cilantro, crushed roasted peanuts, and lime wedges, for serving
  • Wooden skewers, soaked in water

Method
 

  1. Whisk the first 2 tbsp soy sauce, fish sauce, 1 tbsp brown sugar, oil, curry powder, turmeric, garlic, and 1/4 cup of the coconut milk in a bowl. Add chicken, coat well, and let sit 20 to 30 minutes while soaking skewers.
  2. In a saucepan, combine the remaining coconut milk (about 1 cup), peanut butter, red curry paste, 1 tbsp brown sugar, and 1 tbsp soy sauce. Heat over medium, whisking often, until smooth and just simmering, about 4 minutes. Remove from heat and stir in lime juice.
  3. Wipe marinade from chicken strips, thread onto skewers snugly, and leave handle space. Aim for 8 to 10 skewers.
  4. Heat a grill or grill pan to medium-high (or broiler to high), oil the grates, and cook skewers 3 to 4 minutes per side until charred and 165°F internally.
  5. Plate skewers, spoon warm peanut sauce over them, scatter cilantro and peanuts, and serve with lime wedges.

Notes

Soak the skewers for at least 20 minutes before grilling so they don’t burn. If the peanut sauce thickens after cooling, stir in a tablespoon of water or coconut milk when you reheat it.