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Easy Thai Chicken Satay with Peanut Sauce

A delicious and easy recipe for Thai Chicken Satay served with a rich peanut sauce, perfect for any occasion.
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Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Appetizer, Main Course
Cuisine: Asian, Thai
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Marinade
  • 1.5 teaspoons coriander seeds (freshly ground for best flavor) Choose the freshest spices available.
  • 0.5 teaspoon cumin seeds (toasted and ground) Choose the freshest spices available.
  • 0.5 teaspoon white peppercorns (ground) Choose the freshest spices available.
  • 1 tablespoon brown sugar (or palm sugar for authenticity)
  • 0.75 teaspoon table salt
  • 0.75 teaspoon ground turmeric
  • 0.5 teaspoon ground cinnamon
  • 1 tablespoon tamarind paste Substitutions: If you can't find tamarind paste, use lime juice and brown sugar.
  • 0.5 cup coconut milk (use full-fat for richness) For best results, use good quality coconut milk.
  • 1.2 lb boneless skinless chicken breasts, cut into strips Ensure the chicken is at room temperature before marinating.
For the Peanut Sauce
  • 0.5 cup roasted unsalted peanuts (processed until mealy) Be cautious not to turn them into peanut butter.
  • 1.25 cups coconut milk (to maintain a creamy texture)
  • 2 tablespoons red curry paste (adjust to taste)
  • 2 tablespoons tamarind paste (for that sweet-sour flavor)
  • 2 tablespoons finely chopped palm sugar
  • 1.2 teaspoons fish sauce (always use a good quality brand for depth)
For Ajaad (Pickles)
  • 0.5 cup white vinegar (ensure it's fresh and tangy)
  • 0.25 cup granulated sugar
  • pinch of table salt
  • 5 ounces cucumber (thinly sliced)
  • 12 pieces Thai chilies, chopped (optional, for heat)

Method
 

Marinate the Chicken
  1. In a spice grinder or mortar and pestle, grind the coriander seeds, cumin seeds, and white peppercorns until extremely fine.
  2. In a bowl, combine the ground spices with brown sugar, salt, turmeric, cinnamon, tamarind paste, and coconut milk, mixing thoroughly to create a smooth marinade.
  3. Add your chicken strips to the marinade, ensuring each piece is generously coated. Cover with plastic wrap and let marinate for at least 20 minutes (you can go up to 2 hours for deeper flavor).
Prepare the Peanut Sauce
  1. In a small food processor or blender, grind the roasted peanuts until they have a mealy texture.
  2. In a saucepan over medium heat, pour in 1/3 cup of coconut milk and add the red curry paste. Stir and bring to a gentle simmer until thickened, around 3-5 minutes.
  3. Gradually stir in the remaining coconut milk, along with the ground peanuts, tamarind paste, and palm sugar. Let it simmer for an additional 5-10 minutes, allowing flavors to meld.
  4. Taste and adjust with fish sauce if necessary.
Make Ajaad (Pickles)
  1. In a bowl, combine the vinegar, sugar, and a pinch of salt. Stir until the sugar is completely dissolved.
  2. Add the cucumber slices and chopped Thai chilies to the vinegar mixture. Allow to sit and soak while you grill the chicken.
Cook the Chicken
  1. Preheat your grill or a cast-iron skillet over medium-high heat.
  2. Grill the marinated chicken strips for about 4-5 minutes on each side until cooked through and beautifully charred, reaching an internal temperature of 165°F (75°C).

Notes

Leftover satay can be stored in an airtight container in the fridge for up to 3 days. For maximum flavor, marinate the chicken overnight.