An Easy Thai Satay Chicken In A Thick And Creamy Peanut Sauce with a special ingredient in the sauce that takes this satay from ‘yeah, it’s nice’ to ‘wow! It’s spectacular!’ In most recipes, satay sauces consist of a hell of a lot peanut butter and not much flavour to compliment it OR an ingredients list longer than your computer screens allow for screen shots. THIS sauce however?! The one ingredient I add into it covers over 10 ingredients, so YOU don’t have to worry about forgetting anything in the supermarket.
The thing about this Thai Satay Chicken recipe is that it may not be the authentic real deal directly from Thailand whatever, BUT it IS incredible and TASTES like take-out Thai, which, to me, is a crucial part of living.
This recipe is my answer to those moments you want a Thai Satay Chicken, but either:
A) you don’t have time to be cubing chicken, soaking skewers and threading chicken onto those skewers while trying to avoid stabbing fingers and palms with said skewers.
B) you just want an easy route. Aka lazy. This is for us.
Serve with the peanut sauce on the side OR drown the chicken in the satay sauce before it hits the table, I love both ways and can never decide which one is better, because in the end it’s going to end up in sauce. Well, in this house anyway. But, serving the sauce on the side would suit most people for easier control of exactly how much sauce goes over this chicken.
The chicken is first marinaded in a beautiful sauce FULL of satay flavours, and seared in that sauce for extra flavours. Don’t even try to skip this step. You’d be loco to rush ahead.
What makes this marinade extra special is using Thai red Curry Paste! Forget about buying a basket full of spices and ingredients, grinding them yourself and turning them into a paste, which is essentially what most Thai sauces are made from. No need when you can get a good Thai Paste at any supermarket.
Once you’ve seared your chicken, it then finishes cooking in the oven while you prepare this sauce. THIS SAUCE. God, help me. NOT just peanut butter and coconut milk. No, forget it. I don’t roll like that. The peanut sauce also has Thai paste for an extra hit of flavour, plus other flavours to get that KAPOW.
From here, once the chicken is cooked through, you can pour the sauce straight into the pan and reserve maybe 1/4 cup for serving.
Or just drown it all in sauce. We love sauce. Can you tell?
Thai Satay Chicken to knock your socks off. If you like more Thai recipes, you might like this
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- 4 tablespoons coconut milk (from a 400ml tin)
- 1½ tablespoons creamy peanut butter
- 1¼ tablespoon packed light brown sugar
- 1¼ tablespoon Thai red curry paste
- 1 tablespoon Kecap Manis (sweet soy sauce)
- 1 tablespoon fish sauce**
- Pinch of salt
- 4 skinless chicken thighs, bone-in*
- 2 teaspoons Peanut oil for frying
- 1⅓ cup coconut milk (all remaining milk from the tin)
- ¼ cup creamy peanut butter (all natural preferable)
- 1 tablespoon fish sauce
- 1 tablespoon sweet soy sauce (Kecap manis)
- 1 tablespoon packed brown sugar
- 1 tablespoon Thai red curry paste
- ½ tablespoon Tamarind puree (optional)
- Pinch of salt
- 1 teaspoon minced garlic
- 1-2 tablespoons freshly squeezed lime juice
- Cilantro leaves to garnish
- Lime wedges to garnish\
- Red chillies, sliced to garnish
- For the chicken marinade, mix together the coconut milk, peanut butter, brown sugar, curry paste, sauces and salt in a large, shallow bowl until well combined and creamy. Add in the chicken, turning to coat completely with the marinade. Allow to marinade for at least 10 minutes to half an hour in the refrigerator (if time allows).
- Preheat oven to 400°F | 200°C.
- Heat oil in an oven-proof pan or skillet over medium-high heat. Sear the chicken until browned on each side and fragrant (about 8-10 minutes each side). Transfer to the oven and continue cooking for a further 30 minutes, or until the chicken is cooked through (juices run clear and no longer pink inside).
- While the chicken is in the oven, combine all Peanut Sauce ingredients into a saucepan EXCEPT for the lime juice. Bring to a boil, reduce heat and allow to simmer until combined and thickened (about 5-6 minutes). Once thick, take off heat and stir in the lime juice (start with 1 tablespoon and adjust accordingly to suit your tastes).
- Serve the chicken with the peanut sauce: either pour it all into the pan with the chicken OR serve separately.
- Garnish with fresh cilantro leaves, lime wedges and red chillies.
**Replace Fish Sauce with Soy Sauce
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