Easy Chicken Satay With Peanut Sauce

Prep Time
Cook Time
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Recipe: #37067

June 03, 2021

"I love to watch the cooking segments on GMA and I love Thai food."

Original recipe yields 4-8 servings


  • Serving Size: 1 (404.9 g)
  • Calories 853.1
  • Total Fat - 53.4 g
  • Saturated Fat - 35.5 g
  • Cholesterol - 208 mg
  • Sodium - 2692.5 mg
  • Total Carbohydrate - 20.7 g
  • Dietary Fiber - 4.6 g
  • Sugars - 14.3 g
  • Protein - 74.7 g
  • Calcium - 86.7 mg
  • Iron - 6.1 mg
  • Vitamin C - 4.3 mg
  • Thiamin - 0.2 mg

Step 1

To make the marinade combine the curry paste, curry powder, pepper, salt, sugar, garlic powder and coconut milk in a medium bowl.

Step 2

Slice the chicken against the grain into 2-inch inch square tiles about 1/4-inch thick. Add to the marinade and massage coat it evenly. You can cook immediately or marinade overnight for better flavor and tenderness.

Step 3

Thread the chicken onto the bamboo skewers, leaving 2 inches at bottom of each skewer.

Step 4

Heat a grill or griddle to high and preheat for at least 5 minutes. Rub a little oil on the grill or spray with pan spray to prevent sticking. Grill the chicken for about 3 to 5 minutes on the first side or until it is a nice brown. Flip and cook for another 3 to 5 minutes until just cooked through. Serve with peanut sauce.

For Sauce Directions

Step 5

Heat the oil in a small saucepan over high heat. When hot, stir-fry the curry paste for about a minute or until very fragrant and thick.

Step 6

Stir in the coconut milk and bring it to a boil; cook for 2 minutes while constantly stirring. Do not let it boil over.

Step 7

Add the peanut butter, stirring constantly, until the sauce begins to thicken and come together, about 2 to 3 minutes.

Step 8

Reduce the heat to a simmer and add the fish sauce, rice vinegar and sugar. Cook the sauce for 1 minute more, then remove it from the heat.

Step 9

(If an oily film rises to the top; skim it off or stir it in.)

Tips & Variations

  • 10 to 15 six-inch bamboo skewers, soaked