Easy Thai Satay Chicken Recipe

Name: Easy Thai Satay Chicken Recipe
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 4
Ingredients: 4 tbsp coconut milk; 1 1/2 tbsp creamy peanut butter; 1 1/4 tbsp light brown sugar (packed, omit for keto); 1 1/4 tbsp Thai red curry paste; 1 tbsp Kecap Manis (sweet soy sauce); 1 tbsp fish sauce; 1 pinch salt; 4 chicken thighs (bone-in or out); 2 tsp peanut oil (for frying); 1 1/3 cup coconut milk (all remaining milk from the tin); 1/4 cup creamy peanut butter (all natural preferable); 1 tbsp fish sauce; 1 tbsp sweet soy sauce (Kecap Manis); 1 tbsp brown sugar (packed, omit for keto); 1 tbsp Thai red curry paste; 1/2 tbsp Tamarind puree (optional); 1 pinch salt; 1 tsp garlic (minced); 1–2 tbsp lime juice (freshly squeezed); 1 handful cilantro (to garnish); 3 lime wedges (to garnish); 1 red chillies (sliced to garnish)

By Karina Carrel · CafedelitesPublic

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Thai Satay Chicken in a creamy peanut sauce with a special ingredient that turns this satay into something spectacular in minutes!

Prep: 10 min
Cook: 40 min
Total: 50 min
Servings: 4

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Recipe source

This recipe was taken from Easy Thai Satay Chicken Recipe · by Karina Carrel. If you enjoy it, please consider supporting the creator at the source.

Ingredients

For 4 people

Cooking for

4 tbspcoconut milk
1.5 tbspcreamy peanut butter
1.25 tbsplight brown sugar (packed, omit for keto)
1.25 tbspThai red curry paste
1 tbspKecap Manis (sweet soy sauce)
1 tbspfish sauce
1 pinchsalt
4chicken thighs (bone-in or out)
2 tsppeanut oil (for frying)
1.33 cupcoconut milk (all remaining milk from the tin)
0.25 cupcreamy peanut butter (all natural preferable)
1 tbspfish sauce
1 tbspsweet soy sauce (Kecap Manis)
1 tbspbrown sugar (packed, omit for keto)
1 tbspThai red curry paste
0.5 tbspTamarind puree (optional)
1 pinchsalt
1 tspgarlic (minced)
1–2 tbsplime juice (freshly squeezed)
1 handfulcilantro (to garnish)
3lime wedges (to garnish)
1red chillies (sliced to garnish)

Steps

1
Preheat oven to 205°C | 200°C.
2
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 marinate for at least 10 minutes to half an hour in the refrigerator (if time allows).
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).
4
Transfer the pan 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).
5
While the chicken is in the oven, combine all Peanut Sauce ingredients in a saucepan, EXCEPT the lime juice. Bring to a boil, reduce the heat and allow to simmer until combined and thickened (about 5-6 minutes). Once thick, take off the heat and stir in the lime juice (start with 1 tablespoon and adjust accordingly to suit your tastes).
6
Serve the chicken with the peanut sauce: either pour it all into the pan with the chicken OR serve separately. Garnish with fresh cilantro leaves, lime wedges and red chillies.

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Per portion

Calories: ~84.7 kcal
Protein: ~4.9 g
Fat: ~15 g
Carbs: ~12.6 g
Fiber: ~1.6 g
Sodium: ~155.2 mg

7 ingredients still need USDA food links. fish sauce, chicken thighs (bone-in or out), fish sauce, Tamarind puree (optional) are linked but not in weighable units yet. Any figures below include only weighable linked amounts. Shown for one portion of a 4-portion recipe.

Approximate — includes pinches / ranges.

Nutrition needs links

Some ingredients don't have a linked USDA food yet. Link them below for nutrition. Links are saved for you; owners update the recipe (and allergens) for everyone.

Milk
Meat
Fish
Peanuts
Soy

Partial · 15/22 ingredients linked