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CHicken Thai Chicken Satay Thai Street Food

Thai Chicken Satay

Name: Thai Chicken Satay
Cuisine: Thai
Ingredients: 400 mL can of Coconut Milk.; 170 g can of Evaporated Milk.; 10 cloves of Garlic.; 2 sticks of Lemongrass.; 30 g bunch of Coriander.; 20 g of Sugar.; 5 g or 1 tsp of ground Coriander.; 5 g or 1 tsp ground Cumin.; 5 g or 1 tsp Mild Curry Powder.; 5 g or 1 tsp Turmeric Powder.; 10 g or 2 tsp Salt.; Sunflower oil 30 g/1 oz/1.5 tbs.; 1 pouch My Thai Curry Yellow Curry Paste; 1 pouch My Thai Curry Panang Curry Paste

July 21, 2017 4 Comments

Nitsa Takhiansok

Thai Chicken Satay

Rated 5.0 stars by 5 users

Cuisine

Thai

Calories

503

This recipe might look a little more involved than many of my recipes but it is so worth it! You can make the best chicken satay you have ever eaten in your life. Not only that but we are making a large batch of it and this freezes easily. You are not going to get satay of this quality in a restaurant and there are reasons for that, if you want to learn more then go back to the top of the page and read the introduction.
This is a two-part recipe. We are making the marinade for the chicken as well as the satay sauce. It’s worth taking a look at the pictures above to give you an idea of how this recipe works.

Ingredients

Marinade Ingredients

400 mL can of Coconut Milk.
170 g can of Evaporated Milk.
10 cloves of Garlic.
2 sticks of Lemongrass.
30 g bunch of Coriander.
20 g of Sugar.
5 g or 1 tsp of ground Coriander.
5 g or 1 tsp ground Cumin.
5 g or 1 tsp Mild Curry Powder.
5 g or 1 tsp Turmeric Powder.
10 g or 2 tsp Salt.
Sunflower oil 30 g/1 oz/1.5 tbs.

Satay Sauce Ingredients

1 pouch My Thai Curry Yellow Curry Paste
1 pouch My Thai Curry Panang Curry Paste

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Directions

Making the marinade

Finely chop the lemongrass and garlic or whizz in a mini food processor. Add the mixture and the rest of the marinade ingredients to a blender with just enough coconut milk to enable it to blend smoothly at first, then add the rest of the coconut milk. Slice chicken into sections of approximately 1 inch or 2.5 cm. Refer to the pictures above to see how to do this correctly. Marinade the chicken in the sauce for at least a couple of hours or overnight in the fridge. Soak the bamboo skewers in water to prevent burning.

Making the satay sauce

Chop or grind peanuts, a mini food processor is ideal for this. Don’t over process as we are not looking for peanut powder! Put 100ml of sunflower or vegetable oil, half a can of Coconut milk, the Yellow paste and Panang paste into a saucepan and bring just to the boil on a low to medium heat, simmer gently for 5 minutes. You can now add the rest of the coconut milk, unless you feel the sauce is quite watery. I don’t want to be vague here but the thickness of the coconut milk depends on the brand.
Add the chopped peanuts and over a low heat, keep stirring until you see red oil floating to the top. Keep a constant watch on it so it does not burn. If you are using the quantities as above then you will need to add around 200 ml of water to bring the sauce to the right consistency. The brand and thickness of the coconut milk also plays a part here. The sauce needs to be somewhere between thick and thin Add the juice from the squeezed limes and stir. Satay sauce should a little sweet so check the taste and add the sugar if needed as sweetness of coconut milk also varies.
Thread the marinated chicken onto the skewers and you’re good to go!
The satay can be barbecued, grilled or cooked on a griddle pan so cooking time will depend on the method you use. It’s best when it looks a little char-grilled and make sure it is cooked through with no pinkness.

Recipe Note

As always using the “right” type of coconut milk is a game-changer. See here.

Nutrition

Serving Size 4 skewers
Calories 503, Sugar 6.3 grams, Sodium 581.3 milligrams, Fat 47.3 grams, Saturated Fat 19.4 grams, Carbs 17 grams, Fiber 3.7 grams, Protein 11.2 grams

4 Responses

Jimmy

March 03, 2025

Hi – thanks for posting this recipe, it sounds great and I would like to try it. However, I was wondering about what you said about freezing – I guess you freeze the chicken on the skewers after marinating, and then defrost then to cook? And how about the sauce, just divide into small tubs and freeze those individually I guess? Of course I could just experiment and work it out but as someone who has already done it I thought I would ask about your successful methods – thanks!
———
mythaicurry replied:
You guessed right Jimmy. Marinate the chicken for a few hours before freezing, make sure it is completely defrosted before cooking. Also divide the sauce into quantities that you are likely to be using. Hope you will enjoy it:-)

Fleur

June 14, 2024

I don’t know whether I am missing something here but how much chicken do I need and how many servings?
———
mythaicurry replied:
Hi Fleur,

The recipe states 2 Kg chicken, If you are serving this as a starter then I would say this would make 10 servings. This can vary according to the way you put the chicken on the skewers and how much of it. I hope that helps you to adjust the recipe accordingly.

Diane Knight

January 31, 2021

We had Chicken Satay for starter tonight. You have to invest the time to make it in the two stages but it was so worth it. It was absolutely delicious, the chicken marinade was superb and good for my son whose not keen on peanuts, so could eat it without the sauce. The chicken was so tasty and with the peanut satay sauce it was even better. A real success, as are all the sauces tried so far from Mythaicurry! Thank you

Michelle

May 11, 2018

Satay Heaven
Finally! Moved back to the UK 2 years ago after 8 years in Singapore. Lost count of how many recipes I have attempted trying to recreate the satay I enjoyed so much there. Never got close. Only now have I got it and it is sooo perfect. Subtly different from Singapore satay but I even think I prefer it. This will steal the show at the next bbq:-) Thank you Nitsa!

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