Spicy Peanut Chicken Satay with Cucumber Salad
What’s for dinner? An easy Asian-flavored dish with a spicy kick. If you love chicken and spice, our recipe for Spicy Peanut Chicken Satay is a must-make.
Servings Prep Time
12strips (2 servings) 15minutes
Cook Time Passive Time
30minutes 30minutes
Servings Prep Time
12strips (2 servings) 15minutes
Cook Time Passive Time
30minutes 30minutes
For the Satay:
  • 1/2cup coconut milk
  • 2teaspoons red curry paste
  • 1/2teaspoon ground turmeric
  • 1teaspoon brown sugar
  • 1tablespoon chopped fresh cilantro
  • 1tablespoon fish sauce
  • 1pound boneless skinless chicken breastscut into 1×3” strips
  • 12 bamboo skewerssoaked in cold water for at least 30 minutes
For the Spicy Peanut Sauce:
  • 1cup coconut milk
  • 3tablespoons red curry paste
  • 1/2cup chunky peanut butter
  • 1/2cup chicken stock
  • 1/4cup brown sugar
  • 1tablespoon tamarind paste **
  • 1tablespoon fresh lime juice
  • 1teaspoon salt
  • Chopped peanuts,for garnish
For the Cucumber Salad:
  • 3tablespoons rice wine vinegar
  • 1tablespoon water
  • 2tablespoons sugar
  • 1/2teaspoon salt
  • 1 medium cucumber,thinly sliced
  • 1 red oniondiced
  • 1 small Thai or serrano chilithinly sliced (plus more for garnish)
  • 1tablespoon chopped fresh cilantro(plus more for garnish)
  1. Start by making the marinade. In a medium bowl, combine the coconut milk, red curry paste, ground turmeric, brown sugar, chopped fresh cilantro, and fish sauce. Mix well.
  2. Add the chicken strips to the marinade, making sure to coat the meat well. Cover and refrigerate for at least 30 minutes or up to 4 hours.
  3. While the meat marinates, soak the bamboo skewers in water for at least 30 minutes.
  4. Prepare the peanut sauce. Pour the coconut milk into a skillet and bring it to a simmer. Whisk in the red curry paste for a couple of minutes until it dissolves. Whisk in the peanut butter, chicken stock, and brown sugar, then reduce the heat and cook for 5 minutes, stirring constantly until you get a smooth sauce. Remove the pan from the heat, and add the tamarind paste, lime juice, and salt. Stir well and then set it aside to cool.
  5. Preheat the oven to 400°F. Thread the marinated meat onto the bamboo skewers. Line a baking sheet with parchment paper, and lay the skewers in a single layer on the baking sheet. Bake for 12 to 15 minutes, turning once halfway through until meat is cooked through. (Alternatively, preheat your grill to medium-high, lay the skewers on the grill, and cook for 5 to 8 minutes until cooked through, turning once.)
  6. While the satay is cooking, prepare the salad dressing by combining the rice wine vinegar, water, sugar, and salt in a small bowl.
  7. Combine the cucumber, chili, and red onions in a large mixing bowl and drizzle the dressing over the salad.
  8. Serve the cooked chicken satay drizzled with spicy peanut sauce and garnished with cilantro, sliced peppers, and chopped peanuts if you like, with cucumber salad on the side.
Recipe Notes

Recipe by Lorna Kring, with adaptations and additions by Felicia Lim.