Chicken Satay with Peanut Sauce
สะเต๊ะไก่
Turmeric and coconut-marinated chicken skewers with a creamy, tangy peanut dipping sauce.
Serves 6
Prep 30 min
Cook 12 min
Ingredients
- 1.5 lb boneless chicken thighs, cut in long strips
- 1/2 cup coconut milk, divided
- 1 tablespoon curry powder
- 1 teaspoon turmeric
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- 1/2 cup creamy peanut butter
- 1 tablespoon red curry paste
- 2 tablespoons soy sauce
- 1 tablespoon lime juice
- 2 tablespoons water
- 12 bamboo skewers, soaked 30 minutes
Steps
Step 1. Mix 1/4 cup of the coconut milk with the curry powder, turmeric, fish sauce, and sugar. Toss with the chicken and marinate for at least 30 minutes.
Step 2. Whisk the remaining coconut milk with the peanut butter, curry paste, soy sauce, lime juice, and water. Warm it gently in a small pot until smooth.
Step 3. Thread the chicken onto the skewers.
Step 4. Grill or broil over medium-high heat for 5 to 6 minutes per side, until cooked through (165°F) and lightly charred. Serve with the peanut sauce.
Where this recipe comes from
Yoribang Thai recipes, part two by Yoribang. License: Free to use. View the original (opens in a new tab)
More Yoribang write-ups of Thai dishes. Fish sauce, palm sugar, curry pastes, and coconut milk are sold at Asian grocery stores, as are galangal, makrut lime leaves, and Thai basil. Thai chilies are very hot, so add them a little at a time.