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–+ servings

Thai Curry Chicken Satay

Grilled, delicious, and flavorful chicken satay with a creamy homemade peanut dipping sauce!
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Prep Time 10 minutes
Cook Time 12 minutes
Inactive Time 30 minutes
Total Time 52 minutes
Course Appetizer, Main Course
Servings 6 servings

Ingredients
  

  • 2 lb chicken boneless, skinless breasts or thighs
  • bamboo skewers soaked in cold water for 2 hours

Marinade

  • ½ cup coconut milk canned
  • 2 cloves garlic minced
  • 2 tablespoon green curry paste
  • 1 tablespoon brown sugar
  • 1 tablespoon fish sauce
  • 1 tablespoon curry powder
  • 1 tablespoon chili garlic paste
  • 2 teaspoon fresh ginger grated
  • 1 teaspoon salt

For serving/garnish

  • peanut sauce for dipping
  • For serving: lime slices, crushed peanuts, sliced Thai chilis

Instructions
 

  • Cut the chicken into 1" bite size pieces
  • In a large bowl, whisk together the marinade ingredients, then add chicken. Cover and refrigerate for at least 30 minutes.
  • Drain the chicken from the marinade, discarding the marinade and thread chicken onto bamboo skewers.
  • If using a grill, heat to medium high and brush with oil. If making on a stovetop, lightly coat pan with oil on medium high heat.
  • Place skewers on grill or pan and cook, occasionally turning, for about 10-12 minutes, until internal temperature reaches 165F.
  • Remove from heat, squeeze lime juice on top and garnish with crushed peanuts and (optional) sliced Thai chili peppers. Serve with peanut sauce for dipping.
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