Every summer, when I host BBQ parties, I would always have satay for my guests.
My favorite is chicken satay.
It’s hard not to fall in love with satay—skewered of marinated meat (chicken or beef) grilled over fire, and then served with a savory peanut dipping sauce.
The combination is just brilliant.
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While I make Malaysian-style satay most of the time, for examples: chicken satay and beef satay, I also love a good Thai chicken sate, which is marinated with coconut milk and fish sauce, two key ingredients in Thai recipes.
Unlike its Malaysian counterpart, Thai sate tastes milder and less complex in taste, pretty good nonetheless.
This is my Thai chicken sate with peanut sauce recipe, adapted from a cookbook.
Try it out and I am sure you (and your guests) would absolutely welcome a skewer or two, or three freshly grilled sate with the creamy peanut sauce.
How Many Calories Per Serving?
This recipe is only 100 calories per serving.
Thai Chicken Sate with Peanut Sauce Recipe
Thai Chicken Sate with Peanut Sauce – Thai chicken sate with peanut sauce. Make these at home with this easy recipe-much cheaper, delicious, and you can have as many sticks as you want!
Ingredients
Ingredients:
- 2 pounds skinless and boneless chicken breast, sliced 1 inch wide x 4-5 inches length
- 20 wooden skewers, soaked in water for 30 minutes
- 1/2 cucumber, sliced
Marinade:
- 2 tablespoons fish sauce
- 1.5 tablespoons minced garlic
- 2.5 teaspoons sweet soy sauce
- 2.5 teaspoons sugar
- 1/4 teaspoon white pepper
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon ground coriander
- 1/4 teaspoon ground cayenne pepper
- 2 teaspoons Masaman curry paste
- 1/3 cup coconut milk
Peanut Sauce:
- 1 teaspoon masaman curry paste
- 2 tablespoons fish sauce
- 3 tablespoons tamarind juice
- 3 tablespoons creamy peanut butter
- 1.5 tablespoons sugar
- 1 teaspoon paprika powder
- 1/2 teaspoons garlic powder
- 2 cups coconut milk
- 1/2 cup crushed peanuts
Directions
- 1
Slice the chicken breast across grain with at least 1 inch wide each piece. Mix in the Marinade and make sure all pieces are well coated. Marinate the meat for at least 30 minutes in the refrigerator.
- 2
Prepare the peanut sauce by adding all the Peanut Sauce ingredients in a 2 quart sauce pan. Mix well and cook on medium heat. Stir the sauce while cooking. Turn off the heat when the sauce is slightly thickened. It takes about 10-15 minutes.
- 3
Take out the marinated chicken from the refrigerator. Insert the wooden skewers through the meat lengthwise. Grill the Sate for 4 minutes on each side or until desired tenderness.
- 4
Serve with Peanut Sauce and some sliced cucumber.
Recipe Notes
You can find Masaman curry paste in a pack at any Asian Grocery Stores.
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Rori
Any substitute for tamarind sauce? Can Garam Masala curry powder be used instead of paste and crunchy peanut butter?
Tasha
I must say… THANK YOU! Thank you for the excellent receipe! I couldn’t get any galangal, but it worked out fine without it.
Zet
I got confused with the two satay recipes. I ended up using the Malaysian satay marinade and Thai chicken sate peanut sauce. My husband and I enjoyed the combination. Thanks for sharing both recipes!!
Rasa Malaysia
That’s great, I am happy that you guys enjoyed the chicken sate and peanut sauce.
Denise Schafer
Just made the marinade. This marinade tastes very salty. Once the chicken is cooked, does it taste salty?
Rasa Malaysia
No, it shouldn’t, especially after dipping with peanut sauce.
Adric Spiteri
So good. I love this dish