Thai Satay Chicken Recipe | How To Make Thai Satay Chicken With Peanut Sauce | Chicken Satay

Cut boneless chicken thighs into about two inch wide pieces.

In a bowl, combine ginger-garlic paste, cumin powder, turmeric powder, coriander powder, red chili, salt, and a glug of oil. Mix well with hands to marinate the chicken.

Let the chicken marinate for about 20 minutes.

Soak wooden skewer sticks in a pot of water to prevent them from catching fire.

After 20-30 minutes, skewer 4-5 pieces of marinated chicken onto each stick.

Grease a grill pan with oil to prevent sticking.

Place the skewers onto the pan, cooking 2-3 at a time. Cook for about 5-6 minutes on each side, glazing with oil from the pan using a silicone brush.

Flip the skewers using silicone tongs, cooking until all sides are evenly cooked, about 5-6 minutes each side.

In a separate pan, heat red curry paste with some oil until it cooks down and the color appears in the oil.

Add peanut butter to the pan and mix together, cooking for about a minute.

Pour in one cup of coconut milk (200 ml) and mix vigorously until the peanut butter melts and combines with the coconut milk.

If the sauce is too thick, add more coconut milk in stages until desired consistency is reached.

Stir in two teaspoons of sugar and a little bit of fish sauce to balance flavors.

Equipment Needed

Spice Level: