Thai Chicken Satay with Peanut Sauce

Thai Chicken Satay skewers with Thai Peanut Sauce – the gold standard of authentic Thai food! Marinated chicken with a peanut sauce that’s so good, everyone will be begging for the recipe – and will be astonished how EASY it is!

Thai Chicken Satay with Peanut Sauce

Ingredients
  • 400 g/14oz coconut milk (1 can), full fat
  • 13-16 bamboo skewers , 16cm / 6.5" long (Note 1)

MARINADE:
  • 600 g / 1.2lb chicken thighs , boneless skinless, cut into 2cm/4/5" pieces
  • 1 tbsp curry powder 
  • 1 tsp white sugar
  • 2 tsp red curry paste 
  • 1 tsp salt

THAI PEANUT SAUCE:
  • 2 tbsp red curry paste
  • 3/4 cup natural peanut butter, smooth 
  • 1/4 cup white sugar
  • 2 tsp dark soy sauce 
  • 1 tsp salt
  • 2 tbsp cider vinegar
  • 3/4 cup (185ml) water

Instructions
  • If cooking on a BBQ or over charcoal, soak skewers for 2 hours in water.
THAI CHICKEN SATAY SKEWERS:
  • Mix together the chicken and Marinade with 1/4 cup of coconut milk, then set aside for at least 20 minutes, or overnight.
  • Thread onto skewers - I do 4 to 5 pieces each.
  • Heat 1.5 tbsp oil in a large non stick pan over medium high heat.
  • Cook skewers in batches for 3 minutes on each side until golden.
THAI PEANUT SAUCE:
  • Place remaining coconut milk and Peanut Sauce ingredients in a saucepan over medium low heat.
  • Stir to combine then simmer, stirring every now and then, for 5 minutes.
  • Adjust consistency with water - it should be a pourable but thickish sauce.
  • Cover with lid and keep warm while cooking skewers.