Chicken Satay

Prep Time: 15

Cook Time: 12

Servings:

Author: Hello Ani

This Chicken Satay is so juicy, tender, and flavorful. It is drenched in the most delicious Thai peanut sauce that you will want to scoop up with lots of rice. Paleo, Keto, and Whole30 friendly!

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Ingredients

Marinade:

1 tablespoon creamy peanut butter
1 tablespoon red thai curry paste
½ tablespoon worcestershire sauce
½ tablespoon low sodium soy sauce
pinch salt
¼ cup coconut milk (from a 14 oz or 400 gram can)
1 lbs boneless & skinless chicken thighs, fat trimmed off (4 thighs)

If you want to make your own "Red Thai Curry Paste":

4 red chili de arbol
4 garlic cloves
pinch of salt
2 tablespoon lemongrass (paste, or finely minced white part only)
1 teaspoon ginger (paste, or finely minced fresh ginger)
1 tablespoon chili in garlic sauce
½ teaspoon ground cumin
½ teaspoon ground coriander
½ tsp ground turmeric
½ teaspoon curry powder

Peanut Sauce:

3 tablespoon butter, for sauteeing the chicken
remaining coconut milk from the can
3 tablespoon creamy peanut butter
1 ½ tablespoon low sodium soy sauce
½ tablespoon worcestershire sauce
1 tablespoon red thai curry paste
tiny pinch salt, only if needed!
garnish with red chili slices, chopped cilantro, and lime wedges
½ cup water, for thinning out the sauce (if you want the sauce a little thinner. You can even go up to a cup if reheating the dish.

Instructions

Note: If you are making your own red thai chili sauce, you can add all the ingredients into a mortar and grind it with a pestle to a paste, making sure that you don't have big chili pieces left. Alternatively, you can pulse the ingredients in an electric bullet.
Make the Marinade:
In a shallow bowl add the peanut butter, thai curry paste, worcestershire sauce, and soy sauce. Whisk to combine the paste a bit. Now add a tiny pinch of salt, then pour ¼ cup of coconut milk. Whisk until smooth. Add your chicken thighs to the marinade and coat them on both sides. Set to chill in the refrigerator for about 20 minutes (if time allows it).
Meanwhile, you can cook some basmati rice.
Making the Dish:
To a skillet add 3 tablespoons of butter. Heat over medium/high heat. Once the butter has melted place your marinated chicken and cook for 4 minutes on each side. The chicken should have a nice golden-brown crust. Turn off the heat, and remove the chicken onto a plate. Add the 3 tablespoon of peanut butter, 1 ½ tablespoon soy sauce, ½ tablespoon worcestershire sauce, and 1 tablespoon red Thai curry paste to the pan. Whisk together, then pour the remaining coconut cream into the skillet. Add back to the flame and cook on medium heat until sauce comes together, then add the chicken back to the pan with their juices. Cook for two minutes, then turn the chicken and continue to cook for a few minutes. I added half of a teaspoon of cayenne chile powder to the finished sauce, but this is optional.
Note: Depending on the brand of coconut cream you are using, you might want to add some water to make the sauce thinner. You can add about anywhere from ½ to 1 cup of water, and it will not change the taste of the sauce. It will actually thicken again while heating. This will be nice for soaking up the rice with this delicious sauce. Check to see if you want to add a tiny pinch of salt, but should be fine as is.
Garnish this dish with some chopped cilantro (coriander), some chili slices, and some lime wedges. It tastes great with a little squeeze of lime juice.
I hope you enjoy this dish! I would love for you to leave a comment to see how it turned out for you!

Video

Nutrition

COURSE: Dinner

CUISINE: Thai

KEYWORD: Chicken Satay, chicken satay recipe

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