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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.
What Dishes to Serve with This Recipe?
For a wholesome meal and easy weeknight dinner, I recommend the following recipes.
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Thai Chicken Sate with Peanut Sauce
Equipment
- 20 wooden skewers soaked in water for 30 minutes
Ingredients
- 2 pounds skinless and boneless chicken breast (sliced 1 inch wide x 4-5 inches length)
- 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
Instructions
- 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.
- 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.
- 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.
- Serve with Peanut Sauce and some sliced cucumber.
Notes
Nutrition
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.
Any substitute for the tamarind juice? I don’t think it was listed on the ingredient list! Is it okay to omit? Thanks, can’t wait to try this!
I made your chicken satay today. I did not have lemongrass, which was a bummer. My five and seven year old LOVED it! A major win for mom. Thanks for the recipe. Even better than take out!
Hi P-Town, thanks for trying, yes this Thai chicken sate is great.
Would love to see the Malayasian recipe to compare the two. What do you reccommend when a recipe calls for Asian curry powder?
Just buy any regular curry powder. My Malaysian chicken satay is here https://rasamalaysia.com/recipe-chicken-satay/
I’m fusing your recipe with an Indonesian recipe from a 1970 Pacific and S.E. Asian cookbook that I’ve come to love and trust. I have been to a few places today sourcing fresh ingredients. Funny that the one recipe calls for Japanese soy, molasses and ground Malay laos root. American food may be a little mixed up, but Asia Pacific food is downright schizophrenic, and I love it like that. 50 people are getting fed satay tomorrow. Wish me luck.
Good luck Neil I am sure it will turn out great.
How long can i refrigerate the marinated chicken?
Overnight.
What is sweet soy sauce? Is it like Japanese Ponzu?
No, sweet soy sauce is soy sauce that has been sweetened. You can get it at Asian stores or online.
Made the satay for a BBQ last night, was a huge hit!
That’s awesome so glad that my Thai chicken sate with peanut sauce is a huge hit.
Bee!, I have both green and red Mae Ploy Curry Paste in the fridge, can I use either instead of the Masaman?
Use the red curry don’t use green curry.
Made this last night and they were better than I’ve ever had at a Thai restaurant. Have leftover peanut sauce which I’ll get creative with.
Thanks Salty for trying my Thai chicken sate recipe!
I want to thank you.
Also I substituted apricot preserve for the tamarind juice and the added sugar.
I dont know how to get Masaman curry paste and also Fish sauce in any place outside Malaysia or Indonesia as it is not well known name and we dont know from which ingredients it is made from.Could anybody explain what it is called in other places like USA,Canada or even UK and how to get it.I lived in Indonesia and use to like satay very much but I could not get the recipe for Peanut sauce.
You can find Fish Sauce and many, many other Asian recipe ingredients at any Asian or Oriental Market. Filipino stores also carry many Asian ingredients. The small Asian stores carry it and it’s relatively inexpensive. A 1 Litre bottle is only about $1.79 – $1.99; depending on where you live. The curries are a bit more expensive. If there are no Asian/Oriental stores near you, You can try using salt, but you will miss out on some of the flavor. Ranch 99 Supermarket is a large supermarket that has stores all over the West Coast. all over the West Coast. They have anything & everything you could ever need for Asian cooking. Hope this helps. Pheesao
Look for “Patis” if you are in a Filipino/Kabayan store. They normally sell it there. This rely may be too late for this comment but I hope this helps others in the future. :)