Thai Chicken Satay with Peanut Sauce — RecipeTin Eats
Original creator demonstrates chicken thigh satay marinated in red curry paste, curry powder and coconut milk with peanut sauce. Original makes 13–16 smaller skewers grilled about 3 minutes per side; FOOD makes 8 skewers, cooks 4–6 minutes per side and requires 74°C at center. Original uses cider vinegar, FOOD rice vinegar and lime juice. Follow FOOD quantities and peanut, soy, wheat and possible shrimp-paste allergy guidance.
Official cooking video · RecipeTin Eats · YOUTUBEThai Turmeric Chicken Satay with Peanut Dipping Sauce
Eight golden turmeric and curry chicken skewers, two per person, served with a warm peanut dipping sauce.
Ingredients
servings: 4 · Check ingredients
Steps
- 01
Cut 600 g raw chicken thighs into 2–3 cm pieces on a raw-meat board. Mix 120 ml coconut milk, 10 g red curry paste, 8 g curry powder, 5 g sugar and 4 g salt, coat chicken and marinate in a covered container in the refrigerator at 4°C or below for at least 30 minutes.
- 02
Prepare eight skewers; soak wooden skewers in water at least 30 minutes. Thread the chicken evenly, keeping raw chicken marinade and tools away from ready-to-eat food.
Keep sharp skewer tips away from your hand and separate utensils touching raw chicken. Even pre-soaked wooden skewers can char or splinter, so monitor exposed ends near the pan. - 03
Heat a grill pan over medium-high heat and brush with 10 ml oil. Cook skewers about 4–6 minutes on each side, longer if necessary, until the thickest chicken piece measures at least 74°C on a food thermometer; transfer to a clean plate. Color alone is not enough.
- 04
In a separate saucepan combine remaining 130 ml coconut milk, 15 g red curry paste, 130 g peanut butter, remaining 15 g sugar, 10 ml soy sauce, 20 ml vinegar and 100 ml water. Simmer 5–7 minutes until smooth and piping hot.
- 05
Turn off heat and stir 20 ml lime juice into peanut sauce. Serve two skewers per person, with dipping sauce in a clean bowl. Never reuse chicken marinade as a dipping sauce.
For children, slide fully cooked chicken off the sharp skewers before serving. Do not offer peanut sauce to anyone with a peanut allergy; check every packaged ingredient for cross-contact.
Helpful source links
Before you cook
Handle and refrigerate raw chicken separately. Verify the center reaches at least 74°C; never reuse raw chicken marinade as sauce. Contains peanuts; curry paste may include shrimp or fish and soy sauce may include wheat. Chill leftovers within two hours. Remove sharp skewers before serving to children; watch for charred wooden tips and scalding hot peanut sauce.
Allergens: peanut, soy and wheat (soy sauce), fish or crustacean shellfish may be in red curry paste
Image & source credits
These illustrations stand in for food photos.
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