chicken satay skewers

Recipe video above. Thai Chicken Satay Skewers are tasty enough to eat plain but we'd never skip Thai Peanut Sauce for dipping! The essential ingredient for a really great peanut sauce is natural peanut butter with no added sugar or oil. But normal peanut butter will work fine too.

Thai Chicken Satay with Peanut Sauce

coconut milk ((1 can), full fat)

13-16 bamboo skewers (, 16cm / 6.5" long (Note 1))

chicken

tbsp curry powder ((Note 3))

tsp white sugar

tsp red curry paste ((Note 4))

salt

tbsp red curry paste ((Note 4))

(180 grams) natural peanut butter, smooth ((Note 5))

(50 grams) white sugar

tsp dark soy sauce ((Note 6))

tbsp cider vinegar ((Note 7))

(185 milliliters) water

peanuts

Lime wedges ((optional))

Coriander / cilantro leaves

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

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 Chicken Satay Skewers:

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.

Thai Peanut Sauce:

Pour some sauce into a bowl. Sprinkle with some peanuts - stir some through if you want.

Pile satay skewers onto a platter, sprinkle with remaining peanuts, coriander and chilli.

Serve with sauce on the side for dipping. Add a side of Jasmine Rice or Thai Fried Rice to complete the meal!

Serving:

Recipe video above. Meat on sticks is always a good thing, and Thai Beef Satay is one of the best! In this beef version of Thai Chicken Satay, a secret tenderising satay marinade makes economical steak astonishingly succulent. So good, you can eat it plain – but no one in their right mind would skip the Thai Peanut Sauce!Note: Baking soda tenderised beef needs to be thoroughly cooked to be tender. The beef is still a bit chewy if it&#039;s medium or less (because we&#039;re using economical beef).Top tip: Excellent to grill on the BBQ, or even better, over charcoal for a truly authentic Thai experience.Use leftover sauce for Thai Chicken Satay, Gado Gado (Indonesian Salad with Peanut Sauce) or just douse a bowl of plain rice. You can&#039;t go wrong!

Beef Satay with Thai Peanut Sauce

beef

coconut mik (, full fat (I use Ayam, Note 3))

tbsp curry powder ((Note 4))

tsp red curry paste ((Note 5))

tsp baking soda / bi-carb ((tenderiser, Note 6))

tbsp red curry paste ((Note 5))

coconut milk (, full fat (I use Ayam, Note 3))

peanut butter (, smooth (Note 7))

tbsp white sugar

tsp dark soy sauce ((Note 8))

tsp salt

tbsp cider vinegar ((Note 9))

water

tbsp vegetable oil (,

tbsp peanuts (, finely chopped)

If cooking on a BBQ or over charcoal, soak skewers for 2 hours in water so they don&#039;t burn.

Mix together the beef and Marinade in a bowl. Cover with cling wrap and marinate overnight (do not reduce marinating time else the beef may not tenderise enough).

Thread onto skewers - I do 4 pieces each.

Cook 10 minutes (yes, well done!): Cook skewers in batches for 2 to 2 1/2 minutes on all 4 sides until deep golden (total of 8 to 10 minutes) and fully cooked through. (Note: baking soda tenderised beef needs to be thoroughly cooked to be tender. The beef is still a bit chewy if it&#039;s medium or less.)

Rest: Transfer skewers to plate and rest for 3 minutes before serving with Peanut Sauce.

Thai Beef Satay Skewers:

Place all Peanut Sauce ingredients in a small 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.

Remove from stove, cover with lid and keep warm while cooking skewers.

Pour sauce into a bowl. Sprinkle with some peanuts - stir some through if you want.

Serve with sauce on the side for dipping. Add a side of Jasmine Rice or Thai Fried Rice  or Pineapple Fried Rice to complete the meal!

Chicken Satay Skewers with Spicy Peanut Sauce marries delicious, grilled chicken breasts marinated in coconut milk, curry, honey, and soy sauce with a finger-licking-good, slightly spicy peanut sauce for dipping.

Chicken Satay Skewers with Spicy Peanut Sauce

chicken breasts

unsweetened coconut milk (reserve remaining coconut milk

soy sauce

yellow curry powder

red curry paste (OR additional 1T yellow curry power)

honey

coconut milk

peanut butter

sriracha sauce (or 1-2 teaspoons crushed red pepper flakes)

fish sauce (or 1T extra soy sauce)

juice of 1 lime

In a medium bowl whisk together all marinade ingredients.

Add chicken, toss to coat. Cover and chill for 1 hour.

While chicken is marinating, prepare the peanut sauce by combining all ingredients and stirring well. Set aside.

Skewer the chicken and grill over medium heat for 6-8 minutes, turning throughout to ensure even cooking OR bake on a sheet pan at 375 degrees for 15-18 minutes until cooked through.

Serve warm with peanut sauce for dipping. Enjoy!

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Top 3 chicken satay skewers recipes from across the web

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Top Tags

Thai Chicken Satay with Peanut Sauc...

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The most viewed chicken satay skewers recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine