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30-Minute Thai Chicken Satay with Peanut Sauce

30-Minute Skewered Poultry with Peanut Sauce

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Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings 4

Ingredients
  

  • 1.5 lb Boneless skinless chicken thighs Cut into thin strips
  • 1 cup Full-fat coconut milk Divided: 0.5 cup for marinade, 0.5 cup for sauce
  • 2 tbsp Red curry paste
  • 1 tbsp Fish sauce
  • 1 tbsp Brown sugar
  • 0.5 cup Creamy peanut butter
  • 1 tbsp Soy sauce
  • 1 tbsp Lime juice
  • 1 tsp Sriracha Or chili sauce
  • 0.25 cup Chopped peanuts For garnish
  • 1 unit Lime Cut into wedges
  • 0.25 cup Fresh cilantro Chopped
  • 1 unit Red chili Sliced

Instructions
 

  • Slice the thighs into thin strips. Thread the meat onto bamboo skewers (ensure skewers have soaked in water for 30 minutes).
  • Whisk together 0.5 cup coconut milk, red curry paste, fish sauce, and brown sugar. Pour over the skewers and let marinate for at least 30 minutes.
  • Prepare the dipping sauce by whisking the peanut butter, the remaining 0.5 cup coconut milk, soy sauce, lime juice, and sriracha until perfectly smooth.
  • Preheat a grill or grill pan to medium-high heat. Grill the skewers for 3-4 minutes per side until cooked through and slightly charred.
  • Garnish with chopped peanuts, cilantro, and red chili slices. Serve immediately with the prepared dipping sauce and lime wedges.