Marinade Ingredients:
- 500g chicken thighs (boneless, cut into strips)
- 2 tbsp Thai red curry paste
- 3 tbsp peanut butter (smooth or crunchy)
- 1 tbsp lime juice
- 1 tsp garlic paste (or minced garlic)
- 1 tbsp soy sauce
- ½ tsp salt
Peanut Sauce Ingredients:
- 2 tbsp Thai red curry paste
- 4 tbsp peanut butter
- 1 tbsp soy sauce
- 1 cup coconut milk
- 1 tsp sugar
- 1 tbsp lime juice
Method:
1. Marinate the Chicken
- In a bowl, mix red curry paste, peanut butter, lime juice, garlic paste, soy sauce, and salt to form a smooth marinade.
- Add chicken strips, coat well, and marinate for at least 30 minutes (or overnight for deeper flavor).
- Soak wooden skewers in water for 20 mins to prevent burning.
- Thread chicken onto skewers.
2. Make the Peanut Sauce
- In a saucepan, heat red curry paste for 1 minute.
- Add peanut butter, soy sauce, coconut milk, sugar, and lime juice.
- Simmer on low heat for 8-10 mins, stirring until thickened.
- Adjust consistency with water if too thick.
3. Grill the Skewers
- Preheat grill/pan to medium-high heat.
- Cook skewers for 3-4 mins per side until slightly charred and cooked through.
- Baste with leftover marinade while grilling (optional).
4. Serve
- Drizzle with peanut sauce and garnish with lime wedges, cilantro, and crushed peanuts.
Enjoy your delicious, flavorful Chicken Satay Skewers! 🔥🍢
Would you like any variations (e.g., spicier, sweeter, or using different meats)?
1. Can I use chicken breast instead of thighs?
Yes, but thighs are juicier and more flavorful due to their higher fat content. If using breast, avoid overcooking (reduce grilling time by 1–2 mins) and consider adding 1 tbsp oil to the marinade for moisture.
2. How do I prevent the peanut sauce from splitting?
A: Keep the heat low while simmering and stir constantly. If it separates, whisk in 1–2 tbsp warm water or coconut milk until smooth.
3. Can I bake the skewers instead of grilling?
A: Yes! Bake at 200°C (400°F) for 15–20 mins, turning halfway. For extra browning, broil for the last 2–3 mins.
