Thai #Chicken #Satay #with #Peanut #Sauce


Thai Chicken Satay skewers with Thai Peanut Sauce – the gold easy of actual Thai food! Marinated bird with a peanut sauce that’s so good, everybody may be begging for the recipe – and may be astonished how EASY it is!


Serve this with steamed jasmine or Coconut Rice. Or cross all out with a Thai restaurant banquet total with Thai Fried Rice , Pad See Ew or Thai Chilli Basil Stir Fry!


Close up of Thai Chicken Satay being dipped into Thai Peanut Sauce
Thai Chicken Satay skewers


At the danger of sounding absolutely obnoxious – here is a recipe for Chicken Satay skewers with Thai Peanut Sauce that actually stacks as lots as your favorite Thai restaurant.


When it hits the stove, the scent is SO GOOD you may simply recognize they’re going to style amazing.


Then you’ve got a style of the peanut dipping sauce…… and you’ll simply shake your head, wondering how the heck can anything so easy style so good??!!


Or you would possibly be considering – OMG, I lastly cracked it, this tastes EXACTLY just like the actual Chicken Satay I had in Thailand!!! Oh wait, perhaps that’s simply in my head.


Overhead photograph of Thai Chicken Satay with Thai Peanut Sauce on a plate with rice and cucumbers
What is going in Chicken Satay and Thai Peanut Sauce


It would possibly marvel you how few meals cross in Chicken Satay and the peanut sauce! Here’s what you need:


Ingredients in Thai Chicken Satay with Peanut Sauce
The BEST Thai Red Curry Paste


Thai Red Curry paste is a “secret ingredient” in equally the marinade and the sauce. You simply need about 2.5 tbsp which doesn’t sound like much, but we don’t desire this to style of red curry. We’re simply utilizing it as a flavour enhancer.


While I’m an recommend of selfmade curry paste for Thai Red Curry and Green Curry, for recipes like this that use a smaller quantity, I use shop bought.


I use Maesri Thai Red Curry Paste which I assume is the finest by a lengthy shot. I also use this similar model for Green Curry and Red Curry for quickly midweek curries.


It also occurs to be the cheapest, at round $1.30 per can at primary supermarkets like Coles, Woolies and Harris Farms.


Best Thai red curry paste Maesri
How to make Thai Peanut Sauce


Thai Peanut Sauce is virtually unbelievably easy to make. It’s literally simply a 5 minute plonk-and-simmer job:


    coconut milk
    red curry paste
    cider or white vinegar (not lime juice!)
    pure peanut butter (see beneath for further info)
    soy sauce
    sugar and salt


How to make Thai peanut sauce
“For the BEST Thai Peanut Sauce, use herbal peanut butter”


While commercial peanut butter unfold is ok, for those who desire a fairly huge actual Thai Peanut Sauce that actually stacks as lots as your favorite Thai restaurant, use pure peanut butter. You’ll discover it within the well being meals part of most supermarket nowadays.


Pure peanut butter is made with JUST peanuts – no sugar, oil or different additives – so the peanut flavour is stronger.


Also, herbal peanut butter is thinner than commercial peanut butter spreads (see below) which capability you would like lots less water to thin the sauce = higher peanut flavour in Thai Peanut Sauce!


Ahead of publishing this recipe, I tried the Thai Peanut Sauce with herbal pure peanut butter vs commercial peanut butter (Kraft, now Bega) aspect by aspect to make sure this!


Spoon scooping pure, herbal peanut butter from jar


I’m a agency believer that Chicken Satay skewers must be tasty sufficient to consume on their very own and the peanut sauce simply takes it over the top. So I desire to marinade the bird to make it further tasty.
Chicken Satay Marinade


Here’s what you would like for the Thai Chicken Satay Marinade:


    Chicken items – bird thighs yield the juiciest bird skewers but breast or tenderloin are fine
    Red curry paste – see above for my advised model Maesri
    Curry powder – any is high quality here
    Coconut milk
    Salt and sugar


It’s finest to marinade for no less than 3 hours but even 20 minutes is lengthy enough.


How to make Thai bird satay skewers
Cooking the Chicken Skewers


Chicken satay is a summertime favorite to prepare dinner at the BBQ. But I often prepare dinner it at the range for convenience.


For a fairly actual Thai experience, prepare dinner the Chicken Satay over charcoal like it’s performed in Thailand!


Thai Chicken Satay Skewers cooking in skillet


Thai Chicken Satay is a conventional starter on Thai restaurants menus alongside with Thai Fish Cakes. But it’s also perfect served as a main. Serve it with steamed jasmine rice – or with fluffy Asian Coconut Rice (it’s amazing!).


For a recent aspect salad, attempt this Asian Slaw, or use this Asian Sesame Dressing for a recent salad or steamed vegetables.


If you desire to cross all out with a selfmade Thai Banquet, serve this Chicken Satay simply due to the fact the starter with Thai Chilli Basil Stir Fry, a curry (Massaman Curry, Green Curry or Red Curry) with Coconut Rice simply due to the fact the mains. Or Pad See Ew! ~ Nagi x


Recipe source: An unique introduction however the roots of this recipe are from different Thai cookbooks and famend Thai meals professionals like David Thompson and Sujet Saenkham (owner of the noted Spice I Am restaurants). Except I’ve made this recipe so it’s accessible to daily chefs – with out compromising!


Chicken Satay skewers with Thai Peanut Sauce on a plate, competent to be eaten


Close up of Chicken Satay with Thai Peanut Sauce
Thai Chicken Satay
Watch methods to make it


Hungry for more? Subscribe to my newsletter and comply with alongside on Facebook, Pinterest and Instagram for all of the newest updates.
Close up of Thai Chicken Satay being dipped into Thai Peanut Sauce
Thai Chicken Satay with Peanut Sauce
Author: Nagi
Prep: 15 mins
Cook: 15 mins
Marinating: 20 mins
Total: 30 mins
Mains, Starter
Thai
4.98 from 77 votes
Servings15
Tap or hover to scale
Print


Recipe video above. Thai Chicken Satay Skewers are tasty sufficient to consume plain but we would by no capability skip Thai Peanut Sauce for dipping! The vital component for a fairly huge peanut sauce is herbal peanut butter without a introduced sugar or oil. But typical peanut butter will work high quality too.


Ingredients
400 g/14oz coconut milk (1 can), full fat


    13-16 bamboo skewers , 16cm / 6.5″ lengthy (Note 1)


Marinade:


600 g / 1.2lb bird thighs , boneless skinless, cut into 2cm/4/5″ items (Note 2)
1 tbsp curry powder (Note 3)
1 tsp white sugar
2 tsp red curry paste (Note 4)


Thai Peanut Sauce:


2 tbsp red curry paste (Note 4)
3/4 cup herbal peanut butter, gentle (Note 5)
1/4 cup white sugar
2 tsp darkish soy sauce (Note 6)
1 tsp salt
2 tbsp cider vinegar (Note 7)
3/4 cup (185ml) water

Serving:


2 tbsp peanuts finely chopped
Lime wedges (optional)
Coriander / cilantro leaves and sliced red chilli (optional)


Instructions


    If cooking on a BBQ or over charcoal, soak skewers for 2 hours in water.


Thai Chicken Satay Skewers:
    Mix collectively the bird and Marinade with 1/4 cup of coconut milk, then set apart for no less than 20 minutes, or overnight.
    Thread onto skewers – I do four to 5 items each.
    Heat 1.5 tbsp oil in a huge non stick pan over medium excessive heat.
    Cook skewers in batches for three minutes on each one aspect till golden.


Thai Peanut Sauce:
    Place last coconut milk and Peanut Sauce meals in a saucepan over medium low heat.
    Stir to mix then simmer, stirring each one now and then, for 5 minutes.
    Adjust consistency with water – it must be a pourable but thickish sauce.
    Cover with lid and hold warm whereas cooking skewers.

Serving:


    Pour a few sauce appropriate into a bowl. Sprinkle with a few peanuts – stir a few by way of for those who want.
    Pile satay skewers onto a platter, sprinkle with last peanuts, coriander and chilli.
    Serve with sauce at the aspect for dipping.

Recipe Notes:


1. Skewers used for Asian bird satay have a tendency to be shorter than Western skewers. I like them simply due to the fact they slot in skillets! Feel unfastened to make big ones with longer skewers.
2. Chicken – may be substituted with breast or tenderloin but thigh is finest for juiciest chicken. Can also sub with pork or pork – use a good, properly marbled cut appropriate for quickly cooking.
3. Curry powder – any is high quality here. I use Clives or Keens.
4. Red curry paste – The finest Thai red curry paste (in my opinion) is Maesri which is feasible in small cans and in addition occurs to be the cheapest. Sold at huge supermarkets (Coles, Woolies, Harris), Asian stores. But any model will do simply due to the fact it is an enhancer quite than key flavouring.
If utilizing selfmade Thai red curry paste, double the curry paste, upload 1 tsp fish sauce + 1 tsp sugar into bird marinade, and 2 tsp fish sauce + 2 tsp sugar into Peanut Sauce (homemade would no longer have the seasonings jar paste does).
5. Natural peanut butter is 100 percent peanuts and has a higher peanut flavour than commercial peanut butter which has sugar and different additives. It can also be thinner so lots less water is needed to acquire the proper consistency. Pretty extensively handy these days within the well being meals part of supermarkets.
Can use typical peanut butter unfold however the peanut flavour isn’t as nice and sauce may be thicker. Do no longer be tempted to dilute with too a lot water – it’ll dilute the flavour.
Sub: 1 cup uncooked unsalted peanuts blitzed till gentle with 1/2 cup or so coconut milk referred to as for within the peanut sauce (helps make it tremendous smooth).
6. Dark soy sauce provides seasoning and deepens color of sauce. Can sub with faded or all objective soy sauce but sauce color may be lighter.
7. Cider vinegar may be subbed with plain white vinegar. Lime juice, rice vinegar or different clean vinegars are an ok change but no longer 100 percent authentic.
8. Peanut Sauce – makes further than you may need, doubtless simply use 1/3.  Hard to make less, also this recipe makes use of a entire can of coconut milk. Lasts 1 week within the fridge – or freeze.


Use leftover for:
    Sauce for for rice, noodles, veggies (raw or steamed)
    Make a easy Gado Gado with steam veg, tough boiled eggs and rice
    Dip for prawn crackers and vegetables
    As the dressing for this Chinese Chicken Salad, Satay Noodle Salad, Peanut Noodle Salad or Sesame Noodles


9. Nutrition is VERY overstated. It assumes all of the peanut sauce is ate up but simply realistically, simply 1/3 or so is likely.


Nutrition Information:


Calories: 235kcal (12%)Carbohydrates: 7g (2%)Protein: 10g (20%)Fat: 19g (29%)Saturated Fat: 8g (50%)Cholesterol: 39mg (13%)Sodium: 448mg (19%)Potassium: 230mg (7%)Fiber: 1g (4%)Sugar: 5g (6%)Vitamin A: 455IU (9%)Vitamin C: 0.5mg (1%)Calcium: 19mg (2%)Iron: 1.6mg (9%)



with ayi