Thai satay's yellow color comes from turmeric root, not curry powder—street vendors still grind it fresh daily.
Thai Style Chicken Satay
Savor the vibrant flavors of Thailand with this mouthwatering chicken satay! Tender marinated chicken skewers are grilled to perfection and paired with a creamy, irresistible peanut sauce that takes each bite to the next level. Perfect for a quick weeknight dinner or a fun appetizer at your next gathering, this dish is sure to impress!
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
📝 Ingredients
Serves 4🥬Fresh Produce(1)
- 10g Parsley, chopped (0.35 oz)
🥩Meat & Seafood(1)
- 500g Chicken thigh fillets (1.1 lbs)
🫙Pantry Staples(2)
- 400ml Coconut milk (13.5 fl oz)
- 150g Smooth peanut butter (10.5 tbsp)
🍯Sauces & Condiments(2)
- 100g Thai red curry paste (3.53 oz)
- 2 tbsp Soy sauce (30 ml)
👨🍳 Instructions
- 1
In a large bowl, add the peanut butter, Thai red curry paste, soy sauce, and 50ml of the coconut milk. Beat until smooth.
- 2
Transfer two thirds of it into a saucepan, add the remaining coconut milk and mix well.
- 3
Cut the chicken into bite sized pieces, then add it into the bowl of the remaining marinade and mix until it’s completely coated.
- 4
Thread the marinated chicken onto 4 skewers.
- 5
Heat some oil in a large pan, cook the chicken over a medium heat until they are golden brown all over and cooked through.
- 6
Heat up the sauce, taste for seasoning, then add the chopped parsley and stir well.
- 7
Plate up the chicken skewers with rice, then pour over the satay sauce.
💡 Pro Tips
- ✓Marinate chicken satay for minimum 2 hours or overnight because the acidic components in curry paste break down proteins, increasing tenderness by 30-40%.timing2+ hours marination
- ✓Cook satay skewers at exactly 325-350°F internal pan temperature to prevent the peanut butter marinade from burning while ensuring chicken reaches 165°F internal temperature.technique325-350°F pan temp, 165°F internal
- ✓Use natural peanut butter with 85-90% peanuts because added sugars and stabilizers in commercial versions caramelize too quickly and create bitter flavors during high-heat cooking.ingredient85-90% peanut content
- ✓Soak wooden skewers in water for 30 minutes before threading to prevent charring, as dry bamboo ignites at 451°F while wet bamboo resists combustion until 600°F+.equipment30 minutes soaking
- ✓Reserve coconut cream (the thick top layer) separately and add it to the sauce at the end because heating coconut cream above 180°F causes protein coagulation and oil separation.techniqueBelow 180°F
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
Share this recipe
Thai satay's yellow color comes from turmeric root, not curry powder—street vendors still grind it fresh daily.
Thai Style Chicken Satay
Savor the vibrant flavors of Thailand with this mouthwatering chicken satay! Tender marinated chicken skewers are grilled to perfection and paired with a creamy, irresistible peanut sauce that takes each bite to the next level. Perfect for a quick weeknight dinner or a fun appetizer at your next gathering, this dish is sure to impress!
📝 Ingredients
Serves 4🥬Fresh Produce(1)
- 10g Parsley, chopped (0.35 oz)
🥩Meat & Seafood(1)
- 500g Chicken thigh fillets (1.1 lbs)
🫙Pantry Staples(2)
- 400ml Coconut milk (13.5 fl oz)
- 150g Smooth peanut butter (10.5 tbsp)
🍯Sauces & Condiments(2)
- 100g Thai red curry paste (3.53 oz)
- 2 tbsp Soy sauce (30 ml)
👨🍳 Instructions
- 1
In a large bowl, add the peanut butter, Thai red curry paste, soy sauce, and 50ml of the coconut milk. Beat until smooth.
- 2
Transfer two thirds of it into a saucepan, add the remaining coconut milk and mix well.
- 3
Cut the chicken into bite sized pieces, then add it into the bowl of the remaining marinade and mix until it’s completely coated.
- 4
Thread the marinated chicken onto 4 skewers.
- 5
Heat some oil in a large pan, cook the chicken over a medium heat until they are golden brown all over and cooked through.
- 6
Heat up the sauce, taste for seasoning, then add the chopped parsley and stir well.
- 7
Plate up the chicken skewers with rice, then pour over the satay sauce.
💡 Pro Tips
- ✓Marinate chicken satay for minimum 2 hours or overnight because the acidic components in curry paste break down proteins, increasing tenderness by 30-40%.timing2+ hours marination
- ✓Cook satay skewers at exactly 325-350°F internal pan temperature to prevent the peanut butter marinade from burning while ensuring chicken reaches 165°F internal temperature.technique325-350°F pan temp, 165°F internal
- ✓Use natural peanut butter with 85-90% peanuts because added sugars and stabilizers in commercial versions caramelize too quickly and create bitter flavors during high-heat cooking.ingredient85-90% peanut content
- ✓Soak wooden skewers in water for 30 minutes before threading to prevent charring, as dry bamboo ignites at 451°F while wet bamboo resists combustion until 600°F+.equipment30 minutes soaking
- ✓Reserve coconut cream (the thick top layer) separately and add it to the sauce at the end because heating coconut cream above 180°F causes protein coagulation and oil separation.techniqueBelow 180°F