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Traditional Thai Chicken Satay with Peanut Sauce

Name: Traditional Thai Chicken Satay with Peanut Sauce
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4 servings
Cuisine: thai
Ingredients: chicken thighs (bone-in, skin-on, cut in half); curry powder; Salt; oil; wooden skewers; sugar; white vinegar; Cucumber; red chili; Shallots / Onions; Roasted Peanuts; Coconut milk; red curry paste; chunky peanut butter; fish sauce

groups4 servingsspeedMediumcountertopsPrep: 20 minsskilletCook: 10 minsscheduleTotal: 30 minsoutdoor_grillGrilledlocal_fire_departmentMild

Allergens:warningPeanutswarningFish

Allergen labels are AI-generated and may be incomplete or wrong. If you have a food allergy, always verify every ingredient yourself.

Recipe details are AI-generated from the video and may contain errors — for reference only.

skilletInstruction

8 Steps Total

schedulePrepare in advance

circleWooden skewers need to be soaked in water in advance for 20 minutes20min

Preparation

00:00:26

warningStay safe

Wash your hands thoroughly after handling raw chicken thigh to prevent cross-contamination of bacteria to other ingredients.

Cut 500g chicken thigh into small, even bite-sized pieces. Add 1 tbsp mild curry powder, 1 tsp salt, and 1 tbsp oil, then mix thoroughly to coat the chicken pieces evenly.

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Watch out

Chicken thigh pieces must be cut into small, even bite-sized pieces so they cook quickly and uniformly.

Ingredients:chicken thighs (bone-in, skin-on, cut in half) (500 g)curry powder (1 tbsp)Salt (1 tsp)oil (1 tbsp)

Tools:glass bowlknifecutting boardspoon

Waiting Time

00:00:58

Submerge 10 wooden skewers in a dish of water and let them soak for at least 20 minutes.

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Watch out

Wooden skewers must soak in water for at least 20 minutes

otherwise, they will burn easily when placed on a hot grill

Ingredients:wooden skewers (10 piece)

Tools:dish

Preparation

00:01:04

warningStay safe

Be careful with the sharp pointy ends of the wooden skewers when threading the chicken pieces to avoid finger pricks.

Thread 4 to 5 marinated chicken pieces onto each soaked wooden skewer until all chicken is used, then set aside to marinate for at least 10 minutes.

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Watch out

Thread 4 to 5 pieces per stick evenly so they cook at the same rate without crowding.

Ingredients:chicken thighs (bone-in, skin-on, cut in half)wooden skewers

Tools:plate

Active Cooking

00:01:46

warningStay safe

Handle the hot saucepan carefully to avoid burns from boiling vinegar steam.

In a saucepan, combine 100g sugar, 150ml white vinegar, and 0.5 tsp salt. Cook over medium heat, stirring until the sugar has completely dissolved, then remove from heat and set aside to cool.

local_fire_departmentmedium heat

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Watch out

Stir the sugar and vinegar mixture continuously over heat until the sugar is fully dissolved to prevent burning at the bottom.

Ingredients:sugar (100 g)white vinegar (150 ml)Salt (0.5 tsp)

Tools:saucepanspoon

Preparation

00:02:03

Slice 1 cucumber into thin rounds, then cut into thin quarters. Slice 2 large mild red chilis into rings, and cut 5 purple shallots into thin wedges. Transfer all chopped vegetables to a small serving bowl, pour the cooled sugar-vinegar mixture over them, and mix well.

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Watch out

Cut vegetables into small, uniform bite-sized quarters and wedges so they absorb the pickle syrup evenly.

Ingredients:Cucumber (1 piece)red chili (2 piece)Shallots / Onions (5 piece)sugarwhite vinegar

Tools:knifecutting boardbowlspoon

Preparation

00:03:01

Place 100g roasted peanuts into a stone mortar and crush with a pestle until they reach a small, coarse particle consistency while remaining slightly chunky.

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Watch out

Crush peanuts to a coarse consistency

do not grind them into powder, otherwise the satay sauce will lose its crunchy texture

Ingredients:Roasted Peanuts (100 g)

Tools:stone mortar and pestlespoon

Active Cooking

00:03:44

warningStay safe

Stir gently when adding coconut milk to hot frying curry paste to prevent hot oil splatters.

Heat 1 tbsp oil in a saucepan over medium heat, add 2 tbsp red curry paste, and fry until fragrant. Pour in 200ml coconut milk and stir well. Add 3 tbsp crunchy peanut butter and the crushed peanuts, heating and stirring until completely combined and simmering. Season with 1 tbsp fish sauce and 1 tbsp sugar, stirring until smooth and creamy, then pour into a serving bowl.

local_fire_departmentmedium heat

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Watch out

Stir the curry paste and peanut sauce continuously after adding peanut butter

the thick mixture burns easily at the bottom if left unstirred

Ingredients:oil (1 tbsp)red curry paste (2 tbsp)Coconut milk (200 ml)chunky peanut butter (3 tbsp)Roasted Peanutsfish sauce (1 tbsp)sugar (1 tbsp)

Tools:wooden spatulasaucepanbowl

Active Cooking

00:05:00

warningStay safe

Hot oil on the grill may spatter slightly when raw chicken skewers are placed down; lay them away from you using tongs to avoid splashes.

Heat a cast iron grill plate over medium-high heat. Brush the surface with 1 tsp oil using paper towel and tongs. Place the marinated chicken skewers on the hot grill plate and cook for about 5 to 6 minutes, turning frequently until fully cooked through and nicely charred at the edges. Transfer to a serving plate and serve with satay sauce and cucumber relish.

local_fire_departmentmedium-high heat

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Watch out

Turn the chicken skewers regularly every 1 to 2 minutes so they char evenly without burning on one side.

Ingredients:oil (1 tsp)chicken thighs (bone-in, skin-on, cut in half)

Tools:grill plateserving plateTongs