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hot_biteEasyThai-Polynesian

Coconut Curry Chicken Satay

Tender chicken skewers marinated in coconut curry, grilled and served with peanut sauce

⏱️ Prep: 20min🍳 Cook: 10min⏰ Total: 30min👥 Serves: 24🌡️ hot
✓ dairy-free✓ gluten-free
⚠️ Contains: peanuts, 🐟 Fish, 🫘 Soy

Ingredients

  • 2 lbschicken breast(cut into thin strips)
  • 1 cupcoconut milk
  • 2 tbspyellow curry paste
  • 1 tbspfish sauce
  • 1 tbspbrown sugar
  • 0.5 cuppeanut butter(creamy)
  • 2 tbspsoy sauce
  • 1 tbsplime juice
  • 1 tbsphoney
  • 1 tspsriracha
  • 2 tbspwarm water
  • 24wooden skewers(soaked in water 30 minutes)
  • 2 tbspcilantro(chopped, for garnish)
  • 2 tbspcrushed peanuts(for garnish)

📝 Make Ahead

Chicken can marinate up to 24 hours. Peanut sauce can be made 5 days ahead; thin with water if too thick. Grill just before serving.

Instructions

  1. Whisk coconut milk, curry paste, fish sauce, and brown sugar for marinade
  2. Marinate chicken strips at least 2 hours or overnight
  3. Make peanut sauce: whisk peanut butter, soy sauce, lime juice, honey, sriracha, and warm water until smooth
  4. Thread marinated chicken onto soaked skewers
  5. Grill over medium-high heat 3-4 minutes per side until charred and cooked through
  6. Arrange on platter
  7. Drizzle with peanut sauce and garnish with cilantro and crushed peanuts
  8. Serve with extra peanut sauce on the side

💡 Pro Tips

Slice chicken thin and against the grain for tenderness. The marinade tenderizes, so don't skip it. Soak skewers well to prevent burning. If peanut sauce is too thick, thin with coconut milk for extra tropical flavor.

📜 History

Satay originated in Indonesia and spread throughout Southeast Asia and the Pacific islands. The combination of grilled meat on skewers with peanut sauce became a staple of Polynesian-themed restaurants and tiki bars in mid-century America.

🍸 Pairs Well With

Also pairs well with:

mai-taipina-coladabeerrum-punch