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.
For the Satay:
- 1/2 cup coconut milk
- 2 teaspoons red curry paste
- 1/2 teaspoon ground turmeric
- 1 teaspoon brown sugar
- 1 tablespoon chopped fresh cilantro
- 1 tablespoon fish sauce
- 1 pound boneless skinless chicken breasts cut into 1×3” strips
- 12 bamboo skewers soaked in cold water for at least 30 minutes
For the Spicy Peanut Sauce:
- 1 cup coconut milk
- 3 tablespoons red curry paste
- 1/2 cup chunky peanut butter
- 1/2 cup chicken stock
- 1/4 cup brown sugar
- 1 tablespoon tamarind paste
- 1 tablespoon fresh lime juice
- 1 teaspoon salt
- Chopped peanuts, for garnish
For the Cucumber Salad:
- 3 tablespoons rice wine vinegar
- 1 tablespoon water
- 2 tablespoons sugar
- 1/2 teaspoon salt
- 1 medium cucumber, thinly sliced
- 1 red onion diced
- 1 small Thai or serrano chili thinly sliced (plus more for garnish)
- 1 tablespoon chopped fresh cilantro (plus more for garnish)
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.
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.
While the meat marinates, soak the bamboo skewers in water for at least 30 minutes.
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.
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.)
While the satay is cooking, prepare the salad dressing by combining the rice wine vinegar, water, sugar, and salt in a small bowl.
Combine the cucumber, chili, and red onions in a large mixing bowl and drizzle the dressing over the salad.
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.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Chicken
- Cuisine: Thai
Keywords: satay, peanut, cucumber