Quick Thai Chicken Skewers with Peanut Coconut Sauce

 

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Preheat the grill to high heat. Meanwhile, thread the chicken pieces onto skewers. Grease the grill. Place the skewers on the grill and cook for about 10 minutes, turning once, or until the chicken is cooked through.

Serve the chicken skewers with the Coconut-Peanut Sauce. One such sauce incorporates coconut milk and classic Thai seasonings: curry paste or powder, nam pla, lime and cilantro. The coconut milk and peanuts make the mixture. In a small saucepan, combine the coconut milk, peanut butter, lime juice, soy sauce, and curry paste. Cook over medium heat just until the sauce comes to a gentle simmer, whisking until smooth.

Remove from the heat, cover, and set aside. Just before serving, whisk the sauce to bring it back together if it has separated. Place the skewers on the gill and cook for 10 minutes, turning once, until the chicken is cooked through. Serve with the coconut-peanut sauce For the coconut-peanut sauce Whisk together the coconut milk, peanut butter, brown sugar, soy sauce, and red curry paste.

These Peanut Satay Chicken Skewers have to be one of my favourite meals. Chicken marinated with peanut butter combined with a salty, slightly spiced, coconut mixture can not get much better. Then add a drizzle of the satay dipping sauce and you probably haven’t tasted anything more tastier.

You will seriously be going back for seconds or maybe even thirds. Instructions For Peanut Sauce Add coconut milk, peanut butter, water, palm sugar in a hot saucepan until sugar dissolved. Then add rice flour mixed with a little water and continue stir to avoid lumps. Add brown sugar, evaporated milk, salt, massaman paste, chili paste and chicken stock.

Thread chicken onto skewers. Brush with canola oil; season with salt and pepper, to taste. Add skewers to grill, and cook, turning occasionally, until the chicken. Skewer the chicken on 12 to 14 skewers and grill over medium-high heat until cooked through, 3 to 4 minutes per side.

Serve with the basic peanut sauce for dipping. Basic Peanut Sauc. Thai Chicken Satay Skewers: Mix together the chicken and Marinade with 1/4 cup of coconut milk, then set aside for at least 20 minutes, or overnight. Thread onto skewers I do 4 to 5 pieces each.

Heat 1.5 tbsp oil in a large non stick pan over medium high heat. In a large mixing bowl, combine peanut butter, coconut milk, fish sauce, lime juice, lime zest, garlic, minced ginger, cumin, curry, and crushed red pepper; whisk to combine. Remove half of the marinade and reserve.

Add the chicken tenders to the large bowl (or in a ziploc bag together with the marinade) and toss to coat.

List of related literature:

MAKE THE DIPPING SAUCE: Stir together reserved coconut mixture, peanuts, lime juice, and red pepper flakes in a small heavy saucepan and bring to a simmer.

“The Gourmet Cookbook: More Than 1000 Recipes” by Ruth Reichl, John Willoughby, Zanne Early Stewart
from The Gourmet Cookbook: More Than 1000 Recipes
by Ruth Reichl, John Willoughby, Zanne Early Stewart
Houghton Mifflin, 2006

Make the Satay: Whisk together the coconut milk, vegetable oil, lime juice, brown sugar, soy sauce, fish sauce, ginger, curry powder, and garlic in a medium bowl.

“Valerie's Home Cooking: More than 100 Delicious Recipes to Share with Friends and Family” by Valerie Bertinelli
from Valerie’s Home Cooking: More than 100 Delicious Recipes to Share with Friends and Family
by Valerie Bertinelli
Oxmoor House, Incorporated, 2017

To make the peanut sauce, we combined coconut milk with sautéed minced garlic and red curry paste, which packs the traditional flavorings of lemon grass, shallots, kaffir lime, and chile in a convenient package.

“The Complete Vegetarian Cookbook: A Fresh Guide to Eating Well With 700 Foolproof Recipes” by America's Test Kitchen
from The Complete Vegetarian Cookbook: A Fresh Guide to Eating Well With 700 Foolproof Recipes
by America’s Test Kitchen
America’s Test Kitchen, 2015

2 Add the coconut milk, peanut butter, soy sauce, lime juice, rice vinegar, and Tabasco sauce to the pan.

“Grilling For Dummies” by John Mariani, Marie Rama
from Grilling For Dummies
by John Mariani, Marie Rama
Wiley, 2009

Add a can of coconut milk, a pinch of saffron, and a bay leaf; stir, cover, and let simmer for about six minutes until the chicken is cooked through.

“Mark Bittman's Kitchen Express: 404 inspired seasonal dishes you can make in 20 minutes or less” by Mark Bittman
from Mark Bittman’s Kitchen Express: 404 inspired seasonal dishes you can make in 20 minutes or less
by Mark Bittman
Simon & Schuster, 2009

Bonus: This sauce works perfectly as a satay sauce for the Beef Satay Skewers on here!

“Keto Quick Start: A Beginner's Guide to a Whole-Foods Ketogenic Diet with More Than 100 Recipes” by Diane Sanfilippo
from Keto Quick Start: A Beginner’s Guide to a Whole-Foods Ketogenic Diet with More Than 100 Recipes
by Diane Sanfilippo
Victory Belt Publishing, 2019

Add chicken, coconut cream, soy sauce, vinegar, black pepper, bay leaves, and thai chili pepper.

“The Filipino Instant Pot Cookbook: Classic and Modern Filipino Recipes for Your Electric Pressure Cooker” by Tisha Gonda Domingo, Jorell Domingo, Jeannie E. Celestial, Art Swenson, Romeo Roque-Nido, Jaymar Cabebe, Dianne Que, Nancy Cho
from The Filipino Instant Pot Cookbook: Classic and Modern Filipino Recipes for Your Electric Pressure Cooker
by Tisha Gonda Domingo, Jorell Domingo, et. al.
Rocketships & Wonderment, 2020

Sprinkle skewers with 2 tablespoons minced fresh cilantro and serve with peanut sauce.

“The America's Test Kitchen Quick Family Cookbook: A Faster, Smarter Way to Cook Everything from America's Most Trusted Test Kitchen” by America's Test Kitchen
from The America’s Test Kitchen Quick Family Cookbook: A Faster, Smarter Way to Cook Everything from America’s Most Trusted Test Kitchen
by America’s Test Kitchen
America’s Test Kitchen, 2012

Add the coconut milk mixture and the noodles and toss with tongs or spoons until the noodles are warmed through and coated with the sauce.

“How to Cook Everything The Basics: All You Need to Make Great Food-With 1,000 Photos” by Mark Bittman
from How to Cook Everything The Basics: All You Need to Make Great Food-With 1,000 Photos
by Mark Bittman
HMH Books, 2012

Quickly divide the mixture among plates, sprinkle with the peanuts and cilantro, garnish with the lime slices, if you like, and serve.

“The Vegetarian Planet: 350 Big-Flavor Recipes for Out-Of-This-World Food Every Day” by Didi Emmons
from The Vegetarian Planet: 350 Big-Flavor Recipes for Out-Of-This-World Food Every Day
by Didi Emmons
Harvard Common Press, 1997

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

[email protected]

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5 comments

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  • Superb recipe it worked out too good. I cooked it mostly for myself as I’d also prepared some left overs for the kids (Korean fried chicken) but they devoured the sate as well. Looks like I have a new family favourite!

  • Not sure what I did wrong, but my satay sauce just had no yummy flavour. It just tasted like runny peanut butter, and none of the satay deliciousness you get in Thai restaurants. My first fail from a Marion recipe ��

  • A friend taught me their satay recipe and it’s practically the same but with some lime juice stirred through the sauce. I imagine the ajat fills a similar niche. Looks gorgeous.

  • DUCK SKEWERS WITH PLUM SAUCE TRY IT BE FANCY THIS BBQ 20.20 BAKED APPLE DESSERT FOILED WRAPPED APPLE BBQ’S SERVED WITH BRANDY DRIZZLE ICE CREAM, CREAM, ALONE OR WITH SORBET

  • Just made this and we ate so much (because it was so good) that now we need a nap. Glad that we doubled the recipe!!! The cucumber relish is the perfect foil for the richness of the peanut sauce.