Peanut Chicken Satay
Posted by Cassidy Snow on
"When we thought of this weekend recipe, we realized that January 24 is in fact National Peanut Butter Day during 2026, so we figured what better day to have a feature on peanut butter than today? This is a tasty dish that can be used as an appetizer or a main dish, originating from Indonesia but becoming vastly popular in Thailand, it's the perfect addition to a weeknight rotation!"
Ingredients...
- 14 oz coconut milk, full fat
- 13-16 bamboo skewers
- 1.2lb chicken thighs , boneless skinless, cut into 2cm x 4" pieces
- 1 tbsp curry powder
- 1 tsp white sugar
- 2 tsp red curry paste
- 1 tsp kosher salt
- 2 tbsp red curry paste
- 3/4 cup natural peanut butter, smooth
- 1/4 cup white sugar
- 2 tsp dark soy sauce
- 1 tsp kosher salt
- 2 tbsp cider vinegar
- 3/4 cup water
- 2 tbsp peanuts finely chopped
- Lime wedges, Cilantro leaves, and sliced red chilli
Method...
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For the Chicken: Mix together the 1 tbsp curry powder, 1 tsp white sugar, 2 tsp red curry paste, and 1 tsp kosher salt with 1/4 cup of coconut milk, add the chicken and mix, then set aside for at least 30 minutes, or overnight for best flavour.
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Once marinated for the allotted time, thread onto skewers until desired fullness, about 4-5 pieces is adequate.
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Heat a large pan of your choice on medium heat, Grill pans give the nice grill marks on the chicken like using a BBQ. You can also use a BBQ if desired, just soak your skewers for at least an hour before grilling. Cook skewers in batches for 3 minutes on each side until golden, not over crowding the pan.
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Once the chicken has all been cooked, place remaining coconut milk and the 2 tbsp red curry paste, ¼ cup white sugar, ¾ cup peanut butter, 2 tsp dark soy sauce, 1 tsp kosher salt, 2 tbsp rice wine vinegar, ¾ cup water 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.
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Pile satay skewers onto a platter, sprinkle with some peanuts, coriander and chilli. To a serving bowl add the peanut sauce and sprinkle with the remaining chopped peanuts and serve together.
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