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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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77 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.

  • I am excited to make my favorite tofu into this delicious classic snack! I have only been to one Thai restaurant that makes a tofu satay. Thank you for your recipes!

  • The Indonesians and the Malaysians have those dishes aswell.

    We are familiar with the Indonesian Sate skewers here in the Netherlands, didn’t know the Thai had something similar, but I’m not suprised though.

    It looks good Marion,…will definitely try this one ��Tnx.

  • That looks so delish! I wonder if anyone has made a sauce with almond paste instead of peanut butter? I have a relative that is allergic to peanuts.

  • Hi Marion just found your Channel amazing ��love the Thai Recipe
    If you want the Recipe for Malaysia Traditional Lamb Satay from strech and the Satay sauce tune to my YouTube channel Aida Traditional try it….you won’t be disappointed

  • Hi Pailin! You are so gorgeous! i”m one of your subscriber, can i use ground cumin and coriander? no need to toast? thank you and God bless!

  • Marion please tell me what’s there in a Thai curry powder?
    #Interesting fact, in India we call pickles achaar, sounds quite similar to your ajar.

  • Hi, Marion, my family has Malaysian roots and we’ve only had Malaysian satay. What would you say is the difference between the thai and malaysian version?

  • Ok so my peanut sauce came out swimming in oil, from the curry paste. So I strained that oil and basted the skewed meat with it! Delish

  • But satay isn’t thai right? Like it isn’t traditional since It’s only been (popular) in Thailand for a few decades. It’s just a thai style satay, like you have western style satay etc

  • POOR DISH LIQUID ON THE STAIN AND LEAVE FOR ABOUT 30 MINUTES THAN WASH. IT REMOVES THE TURMERIC STAIN COMPLETELY BE IT CLOTHES OR COUNTERS.

  • Hi Marion, while I’ve used your meal kits, there isn’t any curry paste left over. Sometimes, I’d like to add curry paste to marinate something, but the shop ones are very spicy. Do you sell curry paste separately? I haven’t seen any in the stores in NZ. Or, if you could put out a video on how to make your curry pastes, that’d be great. Thanks.

  • I’ve found the only thing that helps removing turmeric stains from bench top, stainless surfaces after my wife has been using it is bleach. No good for clothing unfortunately.great vlog

  • Lovely! I definitely need to try this one, since my husband enjoys Thai food. I’ve always insisted on having a mortor and pestil, since I find that if I have to use any dried spices, a few minutes in there and they take on a nearly fresh flavour.

  • Okay, okay…….. you’ve got me! I had to put this video on Thumbs Up and Subscribe. It’s not only a Great recipe but you spoke clearly and explained everything well. Plus you look amazing and very pretty. Now…… I have to go check out more of your videos. Thanks so much!

  • I’ve made Thai chicken with peanut sauce many times before, but not one recipe was as delicious as your recipe! We just loved this all I could hear at the table was mmmmmm this is so good! Thank you so much for the recipe. You haven’t let us down on flavor or taste with any of your recipes we’ve tried. Brilliant cooking!

  • Tried this last night and it was honestly UNREAL! First Thai dish I have ever made that genuinely tasted like it could have come from a restaurant! Think I’ll try it next time with some coconut rice too �� Thanks Marion ��

  • Just made this tonight with your Marion’s kitchen satay sauce & it’s divine. And that pickle was the bomb! This will definitely be on my weekly rotation

  • OMG Marion, all your recipes are so good & informative, love watching you cook and you are so calming, thanks so muck, can’t wait to try this one out ��������

  • I’ve tried quite a few satay recipes but none as fantastic as yours Marion. So simple and super tasty. Made it for my family and friends and they just loved it. Thanks for your recipes and secrets. Next on my list to make is the bao

  • Hmm so this is different to the crispy kind? Think I had this saucy (Thai) style but it was all ready combined and not the best quality

  • So happy to see you doing well! After being a massive fan of you since Master Chef, I was delighted to see your products in supermarkets. You deserve all the success, such a humble, gentle and kind person. All the best!

  • I live right next door to Star of Siam and am enjoying some of their chicken satay right now. I would say this is a cosmically lucky arrangement.

  • • 3/4 cup of coconut milk
    • 1/2 cup of peanut butter
    • 1 tbs of apple cider vinegar
    • 1 tbs of red curry paste
    • pinch of salt
    1 tbs of sugar
    • crushed peanuts

  • Oh Marion I just had to subscribe to your channel!! I absolutely love the ease of your recipes, the flavors are incredible and your soothing voice makes it so enjoyable! Thank you so much for the generosity sharing your recipes with us!

  • Great, great vid.
    Enjoy so much your videos.
    Great pointers in this vid.
    ..
    Still I would love to know how you season your wok????
    PLS share

  • In my experience the red curry paste is rather on spicy side, at least the one I buy at local Asian store. The peanut sauce on the other hand is never spicy at the restaurants I ordered the satey before. Is there a red paste that is not spicy?

  • She cut her raw chicken into disks bit the marinated chicken was in whole long pieces that she had to thread onto the screws. So what is better for this dish? Her poor editing didn’t make it clear. YM

  • “Although both Thailand and Malaysia claim it as their own, its Southeast Asian origin was in Java, Indonesia. There satay was developed from the Indian kebab brought by the Muslim traders. Even India cannot claim its origin, for there it was a legacy of Middle Eastern influence.

    Jennifer Brennan (1988), Encyclopaedia of Chinese and Oriental Cookery[4]”

  • Hello, I wanted to know if I can substitute lemon zest for lemon grass because lemon grass is difficult to get where I live as I’m sure it is for other people.

  • Amazing again! Perfect instructions and the flavours were mind blowing! I have had lots of Thai and Chinese meals from restaurants and take aways but these trump them with a big margin! And I didn’t even have fresh lemon grass or turmeric…. I did double the peanut butter in the dip, just because I love the stuff! And added coconut milk till I felt the consistency was good for me:-)

  • How to remove turmeric stains? Its simple you already have that ingredient in your kitchen? Its Vinegar and if vinegar does not work by itself to remove the stain try adding Baking Soda. mostly works! On some material such as plastic it may not come off completely but if you do it regularly it will eventually come off. Tip Keep the item soaking in Vinegar for at least an hour. overnight does help even better and try rubbing it off with a soft bristle brush.

  • Clothing
    Gently dab or scoop off spill. Do not rub out stain with water! It will just spread the stain more.
    Pour on baking soda to absorb additional stain. Let sit for 15 minutes, then shake off.
    Soak area in vinegar solution—1 tablespoon vinegar to 1 cup water—then dab dry.
    Wash immediately. If bleach-safe, use bleach.
    Hang to dry in sun to break down more of the pigment.
    Surfaces
    Baking soda: Make a paste with baking soda and a few drops of water, apply generously around stained area. Let sit 15 minutes before scrubbing, then rinse thoroughly.
    Distilled vinegar or bleach solution: Combine 1/2 tablespoon bleach or distilled vinegar with 1 cup water. Soak container in solution 30 minutes, then rinse thoroughly.
    Skin
    Mix a few tablespoons of granulated sugar with a few drops of olive oil to make a scrub. Scrub away stain, then rinse.

  • I have watched so many videos of yours and find you one of the best chefs.
    What ever you cook looks yummy and awesome.
    The best part of your cooking is simple technique and easy to cook.
    Keep up the good work ��

  • I have a tip for the peanut satay sauce. I always like to add a clove of carlic, 1 cm freshly chopped ginger, a pinch of cumin, a few tsp of sambal (red pepper paste) 1,5 Tbsp,of ketjap manis (sweet soysauce), also i like to add half of a finely chopped onion and crushed peanuts to the sauce. Believe me, this will make it absolutely delicious hmmmm, you should try it ��

  • I have not been able to perfect the peanut sauce yet but I will definitely try your recipe! I just made a video on my last thai recipes. https://youtu.be/mLAeC1uOGnM

  • I don’t have red curry paste in my area, can i use curry powder (mix with a bit water to become a paste) and add in normal red chili (with blend into paste texture)?

  • I guess I’m not sure how much of each ingredient to add. You say such small amounts, and then you drop in what looks like 3-5 times as much, ex peanut butter. I don’t know, maybe it’s my phone screen that makes it looks so different. Live your channel

  • Love all your recipes!!!! Great explanation and presentation on your dishes.. Nam myo horen ge kyo. Nam myo horen ge kyo. Nam myo horen ge kyo.

  • I am new to your Channel and i love it. U describe everything so well and you are very pretty. Thanks and keep up the good work and vids.��

  • OMG I just made this for lunch… no joke, IT IS DELICIOUS! The marinade is better than what you buy cooked from a Thai restaurant, and the peanut sauce is fabulous! ��

  • One of mine and my husbands favorite, Thai appetizers at our favorite restaurant. I can’t wait to make this for dinner! Yours looks amazing, yum:))

  • mmmmmmm   nice looking food…I have some visitor this weekend….we going to try out some of your recipes…..keep up the great videos

  • To remove turmeric from clothes making a thick paste with baking soda and water. Scrub it into the stain from both sides before washing the clothing in hot water in the washing machine. If there is still a slight stain use a mixture of vinegar warm water and dish soap to try to dull the stain. Repeat as necessary to remove the stain.

  • Goes really well with rice and a cucumber sallad: Peel a large cucumber, halve it and remove the seedy (wet) part with a spoon. Dice it. Finely chop a red onion and two red chili peppers. Mix three table spoons of water, three table spoons of white vinegar, three table spoons of sugar and a pinch of salt. Combine all and let it rest in the fridge for an hour.

  • HELLO LOVELY VIEWERS! Important Note:

    If you have questions about this recipe, you can post it here for the community to answer. But if you want to ask me, please get in touch via Facebook, Twitter, Instagram or my website (all links are in the description above). If you leave questions in the comments I may not see them due to the large volume of comments I receive across the hundreds of videos on this channel.

    Also, before sending on any questions be sure to read the written recipe on the website as I often add extra tips and notes not covered in the video.

    Thank you for watching!

  • My girlfriend loves the peanut sauce and always orders extra to take home when we go out. Now I can make it for her whenever she wants!

  • Hello Marion.i love watching ur cooking videos. But only one problem.i feel that glass is too big for you.is it possible for you to go for a smaller one.sorry I had to put it as public I didn’t know how to send personally. Thanks

  • vinegar??????????????????
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    ????????????????????????
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    ///////\\\\\\\

  • hi PaiLin
    I have just attempted your this recipe and wow!
    I did it only for about 120 g of slightly fatty pork, so I had to adjust the marinating sauce accordingly.
    As for your peanut gravy sauce, I didn’t have the curry paste so I used meat curry powder instead. It was simply heaven.
    I thank you very much for this wonderful and delicious recipe. Singapore also has many satay stalls selling this food but I never fancied them as they do not do it well.
    I have only 1 question: how to make the peanut gravy sauce less heavy or not so thick?
    Many greetings from Singapore.
    Sunny

  • Making this one on Saturday for our family bbq!�� I saw your meal kits in our local New World supermarket here in Auckland NZ and just died with excitement��We had to get all three naturally! Cannot wait until your sauces & marinades arrived in New Zealand too! X

  • I love chicken satay and this is a good recipe. One tip for anyone who doesn’t know: turmeric stains easily so be careful when using it otherwise your hands will become a dark yellow. Thanks for the video!

  • Taking off turmeric stains is a breeze…just leave the stained item in the sun and it’s all gone. From Tupperware to chopping boards to clothes

  • gotta try this, and every dish u have made! they all look incredible! and your so adorable thanks for the videos they are top notch!!!

  • We love watching your cooking videos!love the way you presented filipino adobo and sinigang!new friends here from the Philippines��

  • Thank you for all of your recipe videos.. I am a very big fan..i do have tips on how to get rid of turmeric stains..i mix equal parts of baking soda, vinegar, dawn soap( and hot water)..that always does the tricks for me.

  • I love satay sauce to marinate with meat, chicken and beef. Do you have Tom Yum Soup Recipe? Do you mind to share here please, thank you.

  • Here is some thing that will surprise you, i got your marinade and put it in a sealed pyrex roasting Dish, so the pork and marinade went into a roasting dish and i roasted it, totally absorbed all the flavor and the fats came out and it was full of flavor, to make it healthier i made a pork broth and through that into the roasting marinade, THEN I put them on skewers, WAAAAY more flavor try it, any thing you marinade, roast it in the marinade!..AS long as the roasting dish is sealed it will work.. I did that with roast lamb, it had much more flavor. I also put real fermented pickles on the skews with the pork, it worked really well, so much more flavor.

  • Hi Marion, this recipe looks super easy and delicious! Would you say it works well if you cook the skewers in advance (Day before a party)? Obvs I imagine they are better fresh, but looking for prep ahead recipes so I’m not cooking on the day of the party! thanks!

  • Expose turmeric stained material to sunlight, until it disappears ( 34 hours should be enough). It is best NOT to try anything else. Rinsing in cold water before putting it out in the sun works best.

  • The only method I know of to deal with turmeric stains is natural sun light. Laundry items liek tea towels in full sun does a lot to lessen and eventually get rid of the stain. Maybe the UV is that much hotter here in NZ, but it seems to work for me…

  • I adopted the practice of warming both whole and ground spices to brighten their flavor. Really makes a difference and you’ll use less, too.

  • CHRIST! Can’t stop commenting on this video….this looks insanely good….will make it for this labor day weekend….cant wait to feed my mates when they are over here….thanks Ms

  • Thank you for this wonderful recipe. I have tried it multiple times at various restaurant and they were not that good and the taste was not on point according to my husb. However, the past weekend I had made a bunch of these for my husb graduation and everyone loved it. We had no leftovers and I thought I could eat some the next day but the bowl was totally emptied. It was so yummy, I made another batch the next day. Love it!

  • Hai mam, I love your recipes and the way you explain each and every step in detail with a beautiful Smile..
    I am opening a small Restaurant in India in a couple of months..thought of including few of your recipes in my menu..Can you please suggest some skewer recipes (only) of your’s which will hit in my outlet?? Should be chicken, lamb, fish, prawns, egg, duck, rabbit and country chicken..
    Hope I get a positive response from you soon..Thank you..

  • Looks delicious! But I want to feed this to my 6 year old son and I was wondering if there is something I can substitute the Thai curry paste with?

  • For some reason, this is very popular in the Netherlands. I ate this every time the weather was nice and someone in the neighbourhood decided to fire up the grill xD

  • Love your channel. Can you show us how make CRISPY PORK and sticky rice like they sell from street carts? One of my all time favourite thai street foods

  • dont know how i ended up here but its been about an hour now watcing your videos! headed to the store now to cook for my wife tonight! Mahalo

  • Your grill is nice and clean �� the first I’ve seen on a YouTube cooking channel in a longtime.
    Well done & by the way the food looks devine

  • These Chicken satay skewers worked really well in the Air Fryer as you’ll see. For anyone with an air fryer do you agree it’s an amazing little cooker? For those who haven’t got an air fryer yet, do you plan on getting one some day? The sweet pickles definately make eating with teh peanut sauce more enjoyable. Anyone agree?

  • I made this last night and it was SO GOOD. I halved the peanut sauce recipe. And I had to make my own curry powder from cumin, coriander, turmeric, salt, pepper, etc. and I used yellow curry paste instead of red because i was too lazy to go to the shops but it was still SO GOOD.