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Chicken satay skewers with peanut sauce, cucumber and tomato on a banana leaf

Chicken satay with peanut satay sauce

Marinated chicken skewers with a ten minute peanut satay sauce. Coconut milk, curry powder and lime, no blender needed.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Thai
Calories: 591
Ingredients Method Notes

Ingredients
  

  • 600 g boneless chicken thighs, cut into strips
  • 1 tbsp mild curry powder
  • 1 tsp ground turmeric
  • 2 cloves garlic, grated
  • 200 ml coconut milk
  • 1 tbsp vegetable oil
  • 150 g smooth peanut butter
  • 1 tbsp soy sauce
  • 1 tbsp light brown sugar
  • 1 tsp fish sauce
  • 1 lime, juiced
  • 0.5 tsp chilli flakes
  • 12 wooden skewers, soaked

Method
 

  1. Mix half the curry powder, the turmeric, one grated garlic clove and 4 tbsp of the coconut milk in a bowl. Add the chicken, stir to coat and chill for at least an hour.
  2. Soak the wooden skewers in cold water for 30 minutes.
  3. For the sauce, heat the oil in a small pan and cook the remaining garlic and curry powder for one minute.
  4. Pour in the rest of the coconut milk and bring to a bare simmer, not a boil.
  5. Take the pan off the heat and whisk in the peanut butter until smooth.
  6. Stir in the soy sauce, sugar, fish sauce, chilli flakes and lime juice. Thin with hot water until it pours.
  7. Thread the chicken onto the skewers, laying the strips flat rather than bunched.
  8. Grill or griddle over a high heat for 10 to 12 minutes, turning halfway, until charred at the edges and cooked through.
  9. Serve the skewers with the warm sauce alongside.

Notes

Nutrition figures are an estimate worked out from the ingredient list. Values will shift with brands, cuts and how much frying oil is taken up.