Ingredients
Scale
Marinated Chicken:
- 2 pounds boneless skinless chicken thighs (chicken breast is fine too)
- ½ cup coconut milk
- 1 Tablespoon curry powder
- 2 teaspoons sugar
- 2 teaspoons turmeric powder
- 1 teaspoon salt
- ¼ teaspoon ground white pepper
- 2 Tablespoons neutral oil
- 24 bamboo skewers*
Peanut Sauce:
- 1 Tablespoon masaman curry paste
- ½ cup natural smooth peanut butter
- 2 Tablespoons sugar
- 1 teaspoon soy sauce
- 1 Tablespoon worcestershire sauce
- 1 Tablespoon seasoned rice vinegar
- ½ cup coconut milk
For Serving:
- Lime Wedges
- Cilantro
- Chopped peanuts
Instructions
Make the marinated chicken:
- Cut the chicken into ½ inch strips and put in a bowl.
- Mix together the curry powder, sugar, turmeric, salt, ground white pepper, ½ cup of the coconut milk, and oil.
- Pour the marinade over the chicken and massage the chicken so that it is completely coated. Marinate overnight or a minimum of 2 hours.
Make the sauce:
- Combine the masaman paste, peanut butter, sugar, soy sauce, worcestershire sauce, rice vinegar, and half of the coconut milk (1/4 cup).
- Stir with a whisk to combine.
- Your sauce should have the consistency of a thick dressing, pourable but very creamy. Depending on the thickness of the peanut butter, you may use part or all of the coconut milk called for. If your sauce looks a little thick, add the remaining coconut milk and whisk again.
- Taste and season with salt to taste if needed.
- Keep refrigerated until ready to use. (You can make the sauce ahead of time. It will keep for 1 week. Stir before using.)
Make the chicken satay skewers:
- Thread 2-3 pieces of chicken onto the skewers pushing down on the chicken a little to compact it. Continue making all of the skewers until you have used up all of the chicken. Set aside.
- Heat the broiler on high and move the oven rack to the second shelf from the top.
- Line a sheet pan with parchment paper or aluminum foil and set the skewers on the pan.
- Broil the skewers for 10-12 minutes (it is not necessary to flip the skewers as the chicken is very thin and easy to cook through).
- Move the skewers to a platter and serve garnished with the peanuts and cilantro. Serve with the dipping sauce on the side.
Notes
*Soak the skewers in water. You will need to soak them for at least 2 hours. You can keep them in water overnight while you marinate the chicken, so you don’t forget to soak them.
*You can also cook it on the stove. Heat a non-stick skillet on medium high heat. Add 2 teaspoons of oil. Add the skewers (you may need to do this in batches depending on the size of skillet) and cook for 3-4 minutes on each side. Serve with garnishes and sauce.
Nutrition
- Serving Size: 4 skewers
Keywords: chicken satay, peanut sauce, thai food