So let’s talk about this delicious appetizer that was a part of the Saturday Thai feast. I’m pretty much obsessed with all foods Thai, and Chicken Satay Skewers with Peanut Sauce were one of my first loves. Satay is a really easy intro into Thai cuisine because it’s mildly spiced and has a nice sweet and creamy peanut dipping sauce, universally loved by all with a sweet tooth.
Sweet tooth, aka me and most of America. Somehow Dave missed this gene, which is quite distressing to me often.
As with most Thai dishes, this recipe involves a balance of sweet, salty, and savory flavors. The chicken is marinated in a curry sauce and then typically grilled (I broiled because I don’t have a grill). You can use a variety of meats too- traditionally it’s made with either chicken or beef, but I’m sure pork would work well too. Shrimp would probably work well with the marinade, but combo of seafood and peanut sauce…? you decide. I am skeptical.
Hope you enjoy this delicious recipe for a very exotic yet approachable appetizer!
Crushed peanuts and limes. These were originally blanched peanuts I purchased at the asian grocery store. I roasted them in the oven at 350 degrees for about 8 minutes, gave a stir, and roasted for another 5 minutes. Then I allowed them to cool and pulsed them in my food processor until they were seeming to be an appropriate texture. I put them through a fine-mesh strainer to get rid of the super fine pieces and was left with a bowl of beautifully crushed peanuts! They’re supposed to be a garnish for the peanut sauce (and can also be used for other recipes, such as Pad Thai).
This drip-shot was completely unstaged and unintentional…
Make sure to broil in batches to promote even cooking. I’m sure this would be even better done of the grill… and once we get a grill this will be one of the first recipes I try. Chicken, curry, and peanut.. what more could a girl ask for?
Adapted from Rasa Malaysia
- (Adapted from Rasa Malaysia's Chicken Sate with Peanut Sauce)
- For the chicken skewers:
- 18 chicken tenders (or chicken breasts, sliced thin into 18 pieces)
- 18 wooden skewers, soaked in water for at least 1/2 hour
- 1/3 cup coconut milk
- 2 teaspoons massaman curry paste (preferably Mae Ploy brand)
- 2 tablespoons fish sauce
- 4 cloves of garlic, minced
- 2.5 teaspoons low sodium soy sauce
- 2.5 teaspoons sugar
- 1/4 teaspoon white pepper
- 1/2 teaspoon turmeric
- 1/2 teaspoon ground coriander
- For the peanut sauce:
- 2 cups coconut milk
- 4 tablespoons creamy peanut butter
- 2 tablespoons fish sauce
- 1.5 tablespoons tamarind concentrate
- 1.5 tablespoons sugar
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 cup crushed peanuts (for garnish)
- Mix coconut milk, curry paste, soy sauce, sugar, white pepper, turmeric, coriander, minced garlic, and fish sauce in a large bowl. Add chicken pieces and cover. Marinate for at least 2 hours, or up to overnight.
- Begin prepping peanut sauce. Combine all peanut sauce ingredients in a saucepan over medium heat. Stir constantly with a whisk. The sauce will simmer and thicken. This will take about 10-15 minutes. Set aside.
- Turn broiler on high, or prepare your grill. Remove excess marinade from chicken tenders and insert wooden skewers lengthwise.
- Broil for 8 minutes or grill for about 4 minutes on each side, or until chicken is cooked through.
- Serve with peanut sauce and garnish with crushed peanuts.
- Makes 18 satay, which will comfortably serve 8-10 people as an appetizer.