Wednesday, August 7, 2019

Thai Chicken Satay with Peanut Sauce

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

Thai Chicken Satay with Peanut Sauce



Serve this with steamed jasmine or Coconut Rice. Or cross all out with a Thai restaurant banquet entire 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 – it is a recipe for Chicken Satay skewers with Thai Peanut Sauce that pretty stacks as much as your favorite Thai restaurant.

When it hits the stove, the scent is SO GOOD you'll simply understand they're going to style amazing.

Then you've 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 may be considering – OMG, I lastly cracked it, this tastes EXACTLY just like the genuine Chicken Satay I had in Thailand!!! Oh wait, possibly that’s simply in my head. 😂

Overhead picture 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 may wonder you how few foods 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 do-it-yourself 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 identical model for Green Curry and Red Curry for speedy midweek curries.

It also occurs to be the cheapest, at round $1.30 per can at fundamental 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 only a 5 minute plonk-and-simmer job:

coconut milk
red curry paste
cider or white vinegar (not lime juice!)
pure peanut butter (see underneath for additional 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 pretty huge genuine Thai Peanut Sauce that pretty stacks as much 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 potential you would like much 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) facet by facet to ensure this!

Spoon scooping pure, herbal peanut butter from jar

I’m a agency believer that Chicken Satay skewers have to be tasty sufficient to devour on their very own and the peanut sauce simply takes it over the top. So I desire to marinade the fowl to make it additional tasty.

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

Chicken items – fowl thighs yield the juiciest fowl skewers but breast or tenderloin are fine
Red curry paste – see above for my advised model Maesri
Curry powder – any is nice 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 fowl satay skewers

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

For a pretty genuine Thai experience, prepare dinner the Chicken Satay over charcoal like it’s accomplished in Thailand!

Thai Chicken Satay Skewers cooking in skillet

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

For a recent facet 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 do-it-yourself Thai Banquet, serve this Chicken Satay because the starter with Thai Chilli Basil Stir Fry, a curry (Massaman Curry, Green Curry or Red Curry) with Coconut Rice because the mains. Or Pad See Ew! ~ Nagi x

Recipe source: An unique introduction however the roots of this recipe are from varied 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 reachable 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 How To Make It


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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 minsMarinating: 20 mins Total: 30 mins Mains, Starter Thai
4.98 from 74 votes
 Servings15Tap or hover to scale
 Print
1.7K
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Recipe video above. Thai Chicken Satay Skewers are tasty sufficient to devour plain but we would by no potential skip Thai Peanut Sauce for dipping! The vital aspect for a pretty huge peanut sauce is herbal peanut butter and not using a introduced sugar or oil. But average peanut butter will work nice 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 fowl 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)
1 tsp salt
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 fowl 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 big non stick pan over medium excessive heat.
Cook skewers in batches for three minutes on every one facet till golden.

THAI PEANUT SAUCE:

Place closing coconut milk and Peanut Sauce foods in a saucepan over medium low heat.
Stir to mix then simmer, stirring every one now and then, for 5 minutes.
Adjust consistency with water - it have to be a pourable but thickish sauce.
Cover with lid and maintain warm whereas cooking skewers.
SERVING:
Pour a few sauce right 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 closing peanuts, coriander and chilli.
Serve with sauce at the facet for dipping.CLICK FOR ALL >>>