Thailand Satay Chicken Easy Recipe

Thailand Satay Chicken Easy Recipe

Thailand Satay Chicken Easy Recipe

The thing about this Thai Chicken Satay recipe is that it might not be the real real deal directly from Thailand, but it tastes extraordinary and tastes like home-brought Thailand, which for me is an important part of life.

Prep Time       : 10 mins

Cook Time      : 40 mins

Total Time      : 50 mins

Thai Chicken Satay in Cream Peanut Sauce with special ingredients that make this satay something spectacular in minutes.

Thailand Satay Chicken Easy Recipe


  • For The Chicken Marinade:
  • 2 teaspoons peanut oil for frying
  • 4 tablespoons coconut milk (from a 400ml tin)
  • 1 1/2 tablespoons creamy peanut butter
  • Pinch of salt
  • 1 1/4 tablespoon thai red curry paste
  • 1 tablespoon kecap manis (sweet soy sauce)
  • 1 tablespoon fish sauce
  • 1 1/4 tablespoon packed light brown sugar (omit for keto)
  • 4 skinless chicken thighs, bone-in or out

For The Peanut Sauce:

  • 1/2 tablespoon tamarind puree (optional)
  • 1 1/3 cup coconut milk (all remaining milk from the tin)
  • 1 tablespoon fish sauce
  • 1 tablespoon sweet soy sauce (kecap manis)
  • 1 tablespoon packed brown sugar (omit for keto)
  • 1 tablespoon thai red curry paste
  • Red chillies, sliced to garnish
  • Pinch of salt
  • 1 teaspoon minced garlic
  • 1-2 tablespoons freshly squeezed lime juice
  • 1/4 cup creamy peanut butter (all natural preferable)
  • Cilantro leaves to garnish
  • Lime wedges to garnish


  1. 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).
  2. Preheat oven to 400°f | 200°c.
  3. 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).
  4. 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).
  5. Serve the chicken with the peanut sauce: either pour it all into the pan with the chicken or serve separately.
  6. Garnish with fresh cilantro leaves, lime wedges and red chillies.

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