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Thai Chicken Satay Skewers

This is a recipe for Chicken Satay Skewers with Thai Peanut Sauce that truly rivals your favourite Thai restaurant.

Marinated chicken with a peanut sauce that’s so good, you will want to make it again and again. Serve on its own or make a meal out of it with a side dish of steamed coconut or jasmine rice.

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    Method

    • 1.Mix together the chicken and marinade with 1/4 cup of coconut milk, then set aside for at least 20 minutes (or overnight).
    • 2.Thread onto skewers, around 4 to 5 pieces each.
    • 3.Heat 1.5 tbsp oil in a large non stick pan over medium high heat.
    • 4.Cook skewers in batches for 3 minutes on each side until golden.
    • 5.Place remaining coconut milk and Peanut Sauce ingredients in a saucepan over medium low heat.
    • 6.Stir to combine then simmer, stirring every now and then, for 5 minutes.
    • 7.Adjust consistency with water - it should be a pourable but thickish sauce.
    • 8.Cover with lid and keep warm while cooking skewers.
    • 9.Pour some sauce into a bowl. Sprinkle with some peanuts - stir some through if you want.
    • 10.Pile satay skewers onto a platter, sprinkle with remaining peanuts, coriander and chilli.
    • 11.Serve with a pot of sauce on the side for dipping.

    Marinade

    • 600 g / 1.2lb chicken breasts (cut into large cubes)
    • 1 tbsp curry powder
    • 1 tsp white sugar
    • 2 tsp red curry paste
    • 1 tsp salt
    • Coriander and chilli (optional) to garnish

    Thai Peanut Sauce

    • 2 tbsp red curry paste
    • 185g cup NATURAL peanut butter, smooth
    • 52g white sugar
    • 2 tsp dark soy sauce
    • 1 tsp salt
    • 2 tbsp cider vinegar
    • 185ml water
    • 400g coconut milk (1 can), full fat
    • 3-16 bamboo skewers
    • Peanuts, a small handful

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