How to Cook

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Recipe

Easy Thai Satay Chicken

30 min single recipe cover
Ingredients
  • 4 tablespoons coconut milk (from a 400ml tin)
  • 1½ tablespoons creamy peanut butter
  • 1¼ tablespoon packed light brown sugar
  • 1¼ tablespoon Thai red curry paste
  • 1 tablespoon Kecap Manis (sweet soy sauce)
  • 1 tablespoon fish sauce
  • Pinch of salt
  • 4 skinless chicken thighs
  • bone-in
  • 2 teaspoons Peanut oil for frying
  • 1⅓ cup coconut milk (all remaining milk from the tin)
  • ¼ cup creamy peanut butter (all natural preferable)
  • 1 tablespoon fish sauce
  • 1 tablespoon sweet soy sauce (Kecap manis)
  • 1 tablespoon packed brown sugar
  • 1 tablespoon Thai red curry paste
  • ½ tablespoon Tamarind puree (optional)
  • Pinch of salt
  • 1 teaspoon minced garlic
  • 1-2 tablespoons freshly squeezed lime juice
  • Cilantro leaves to garnish
  • Lime wedges to garnish
  • Red chillies
  • sliced to garnish
Methods for chicken marinade,
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1

Mix together the coconut milk, peanut butter, brown sugar, curry paste, sauces and salt in a large, shallow bowl until well combined and creamy.

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2

Add in the chicken, turning to coat completely with the marinade.

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3

Allow to marinade for at least 10 minutes to half an hour in the refrigerator

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4

Preheat oven to 200°C Heat oil in an oven-proof pan or skillet over medium-high heat.

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5

Stur the chicken until browned on each side and fragrant (8-10 minutes each side)

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6

Transfer 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)

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7

Method for the Peanut Sauce

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8

Combine all Peanut Sauce ingredients into a saucepan EXCEPT for the lime juice and bring to a boil, reduce heat and allow to simmer until thickened (about 5-6 minutes).

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9

Once thick, take off heat and stir in the lime juice (start with 1 tablespoon and adjust accordingly to suit your tastes).

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10

Serve the chicken with the peanut sauce: either pour it all into the pan with the chicken OR serve separately.

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11

Garnish with fresh cilantro leaves, lime wedges and red chillies.

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