Chicken Satay skewers are one of my favourite starters. What’s not to love? Succulent bites of chicken are marinated in lemongrass and curry. They are then accompanied by a sweet peanut dipping sauce that complements the spices so well. And bonus, it is so easy to make authentic tasting chicken satay at home.
This four step recipe makes eight chicken skewers and more than enough of the delicious dipping sauce. You can use any left over sauce as a dressing for a noodle salad (see notes below).
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Chicken Satay Recipe
Makes: 8 skewers
Preparation Time: 10 minutes
Marinating Time: 1 hour to overnight
Cooking Time: 15 minutes
For the chicken skewers:
- 625 g chicken thigh fillets chopped into chunks
- 1 tbsp garlic powder
- 1 tsp lemon grass paste
- 1 tbsp curry powder
- 2 tsp Thai red curry paste
- 1 tsp caster sugar
- 1 tsp salt
For the peanut sauce:
- 400 ml coconut milk
- 2 tbsp Thai red curry paste
- 180 g smooth peanut butter
- 50 g caster sugar
- 2 tbsp dark soy sauce
- 1 tbsp Japanese rice wine vinegar
- Add the chicken to a large bowl. Add the garlic powder, lemongrass paste, curry powder, curry paste, sugar and salt, and mix well. Cover with cling film and leave to marinate in the fridge for one hour or overnight.
- In the meantime make the dipping sauce. Add the curry paste, peanut butter, sugar, soy sauce and vinegar to a small pan. Place on a medium low heat and stir well until soft and combined, approximately 5 minutes. Remove from the heat.
- Thread the chicken onto skewers, I use 20 cm metal kebab skewers by KitchenCraft.
- Cook the skewers on a medium high heat in the grill or on a non-stick pan until brown, around 7 minutes on each side. I use my Tefal Grill Pan.
- The skewers can be served as a starter or as a main meal with rice and a salad.
- Any left over sauce can be thinned with water and served as a dressing for a Thai noodle salad (rice noodles, grated cucumber, carrot and mangetout, and sprigs of fresh mint and coriander).