Thai Style Chicken Satay 😍
This delicious Thai-inspired chicken satay features tender marinated chicken skewers served with a rich, creamy peanut sauce that's packed with flavor. Perfect as an appetizer or main course!
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Ingredients
- 150g Smooth peanut butter
- 100g Thai red curry paste
- 2 tbsp Soy sauce
- 400ml Coconut milk
- 500g Chicken thigh fillets (boneless, skinless)
- 10g Fresh parsley, chopped
- Vegetable oil for cooking
- Bamboo skewers (soaked in water for 30 minutes)
Serves: 4 | Prep time: 20 minutes (+ marinating) | Cook time: 15 minutes
Method
- Prepare the marinade: In a large bowl, add the peanut butter, Thai red curry paste, soy sauce, and 50ml of the coconut milk. Beat until smooth and well combined.
- Make the sauce: Transfer two thirds of the mixture into a saucepan, add the remaining coconut milk and mix well. Set aside for later.
- Prepare the chicken: Cut the chicken into bite-sized pieces (about 2-3cm cubes), then add it into the bowl with the remaining marinade. Mix until all pieces are completely coated. Cover and let marinate for at least 30 minutes (or up to 4 hours in the refrigerator for deeper flavor).
- Skewer the chicken: Thread the marinated chicken pieces onto the prepared skewers, leaving a small space between each piece for even cooking.
- Cook the satay: Heat some oil in a large pan over medium heat. Cook the chicken skewers for 3-4 minutes per side, until they are golden brown all over and cooked through (internal temperature should reach 75°C/165°F).
- Finish the sauce: While the chicken cooks, heat the reserved sauce mixture over medium-low heat, stirring frequently. Once heated through, taste and adjust seasoning if needed. Stir in the chopped parsley just before serving.
- Serve: Plate the chicken skewers with steamed jasmine rice or fresh cucumber salad. Drizzle generously with the warm satay sauce, and serve extra sauce on the side.
Chef's Tips
- For extra tender chicken, include 1 tbsp of brown sugar in the marinade.
- If you prefer a spicier sauce, add 1 tsp of sambal oelek or chili flakes.
- Grill the skewers on a barbecue for added smoky flavor.
- Garnish with crushed peanuts and lime wedges for presentation.
Air Fryer Method
- Prepare the marinade: In a large bowl, combine peanut butter, Thai red curry paste, soy sauce, and 50ml coconut milk. Whisk until smooth.
- Make the sauce: Transfer ⅔ of the mixture to a saucepan, add remaining coconut milk, and mix well. Set aside.
- Marinate chicken: Cut chicken into 2-3cm cubes. Add to remaining marinade, coating thoroughly. Cover and refrigerate for 30 minutes to 4 hours.
- Preheat air fryer: Set to 190°C (375°F) for 5 minutes.
- Skewer chicken: Thread marinated chicken onto soaked skewers, leaving small gaps between pieces.
- Cook in batches:
- Lightly spray skewers with oil
- Arrange in single layer (don't overcrowd)
- Air fry at 190°C (375°F) for 8-10 minutes
- Flip halfway through cooking
- Prepare sauce: While chicken cooks, heat reserved sauce mixture over medium-low, stirring frequently. Stir in chopped parsley.
- Check doneness: Chicken should reach 75°C (165°F) internally and have golden-brown edges.
- Serve: Plate skewers with jasmine rice, drizzle with warm satay sauce, and garnish with crushed peanuts and lime wedges.
Air Fryer Pro Tips
- Skewer alternatives: Use metal skewers or cook chicken pieces directly in basket (shake halfway)
- Crispier results: Increase to 200°C (400°F) for final 2 minutes
- Prevent drying: Brush with leftover marinade before final 2 minutes of cooking
- Batch cooking: Keep cooked skewers warm in 90°C (195°F) oven while finishing others
- Cleaning hack: Line basket with parchment with holes for easy cleanup
About This Dish
While satay is often associated with Indonesian and Malaysian cuisine, this Thai version reflects the distinctive flavors of Thailand with its use of red curry paste and coconut milk. Thai satay likely evolved from the Malay satay brought by Muslim traders and immigrants, adapting to local tastes with the addition of ingredients like lemongrass, galangal, and Thai spices. The peanut sauce in Thai satay is typically sweeter and creamier than its counterparts in neighboring countries, making it particularly popular with Western palates.
Recipe shared with love by PapaJoe
Have a go at this recipe, and let me know how you get on in the comments below!