THAI CHICKEN SATAY
- 400 g coconut milk (1 can), full fat
- 13 – 16 bamboo skewers, 16 cm long (Note 1)
- Marinade:
- 600 g chicken thighs, boneless skinless, cut into 2 cm pieces (Note 2)
- 1 tablespoon curry powder (Note 3)
- 1 teaspoon white sugar
- 2 teaspoon red curry paste (Note 4)
- 1 teaspoon salt
- ¼ cup of coconut milk from the 400 g can
- Thai Peanut Sauce:
- 2 tablespoon red curry paste (Note 4)
- ¾ cup natural peanut butter, smooth (Note 5)
- ¼ cup white sugar
- 2 tablespoon dark soy sauce (Note 6)
- 1 teaspoon salt
- 2 tablespoons cider vinegar (Note 7)
- ⅔ cup water
- Serving:
- 2 tablespoons peanuts, finely chopped
- lime wedges, optional
- coriander / cilantro leaves and sliced red chilli, optional
If cooking on a BBQ or over charcoal, soak skewers for 2 hours in water.
Mix together the chicken and marinade, then set aside for at least 20 minutes, or overnight.
Thread onto skewers – I do 4 to 5 pieces each.
On the stovetop:
Heat 1.5 tbsp oil in a large non stick pan over medium high heat.
Cook skewers in batches for 3 minutes on each side until golden.
Thai peanut sauce:
Place remaining coconut milk and peanut Sauce ingredients in a saucepan over medium low heat.
Stir to combine then simmer, stirring every now and then, for 5 minutes.
Adjust consistency with water – it should be a pourable but thickish sauce.
Cover with lid and keep warm while cooking skewers.
Serving:
Pour some sauce into a bowl. Sprinkle with some peanuts – stir some through if you want.
Pile satay skewers onto a platter, sprinkle with remaining peanuts, coriander and chilli.
Serve with sauce on the side for dipping.
Recipe Notes:
1. Skewers used for Asian chicken satay tend to be shorter than Western skewers. I like them because they fit in skillets! Feel free to make giant ones with longer skewers.
2. Chicken – can be substituted with breast or tenderloin but thigh is best for juiciest chicken. Can also sub with beef or pork – use a good, nicely marbled cut suitable for quick cooking.
3. Curry powder – any is fine here. I use Chicken Tandoori Masala.
4. Red curry paste – The best Thai red curry paste (in my opinion) is Exotic. But any brand will do because it’s an enhancer rather than key flavouring.
If using homemade Thai red curry paste, double the curry paste, add 1 teaspoon fish sauce and 1 teaspoon sugar into chicken marinade, and 2 teaspoons fish sauce with 2 teaspoons sugar into Peanut Sauce (homemade doesn’t have the seasonings jar paste does).
5. Natural peanut butter is 100% peanuts and has a stronger peanut flavour than commercial peanut butter which has sugar and other additives. It is also thinner so less water is required to achieve the right consistency. Pretty widely available nowadays in the health food section of supermarkets.
Can use normal peanut butter spread but the peanut flavour is not as good and sauce will be thicker. Do not be tempted to dilute with too much water – it will dilute the flavour.
6. Dark soy sauce adds seasoning and deepens colour of sauce. Can sub with light or all purpose soy sauce but sauce colour will be lighter.
7. Cider vinegar can be subbed with plain white vinegar. Lime juice, rice vinegar or other clear vinegars are an ok substitute but not 100% authentic.
8. Peanut Sauce – makes more than you will need, probably only use 1/3. Hard to make less, also this recipe uses a whole can of coconut milk. Lasts 1 week in the fridge – or freeze.
Use leftover for:
Sauce for rice, noodles, veggies (raw or steamed).
Make a simple Gado Gado with steam veg, hard boiled eggs and rice.
Dip for prawn crackers and vegetables.
As the dressing for this Chinese Chicken Salad, Satay Noodle Salad, Peanut Noodle Salad or Sesame Noodles.
Photo: Wayne Dugmore
