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    Home » Main Dish Recipes » Chicken Recipes

    Curry Chicken Satay

    5 from 4 votes
    Posted April 11, 2019 (last updated July 29, 2022) by Wendy Polisi

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    This post may contain affiliate links. All opinions are my own.

    Jump to Recipe Print Recipe

    This Curry Chicken Satay is easily one of the best dinners I've made this year. I only wish I'd doubled the recipe! It is ridiculously easy to make and even more wildly delicious than it looks. It is hard to believe a 20-minute meal can be packed with so much flavor!

    Photo of Coconut Curry Chicken Satal sitting on a bed of cauliflower rice garnished with Thai basil, tomatoes, and lime sitting on a blue background.
    You won't believe how much flavor is in such an easy to make dish!

    This post is brought to you by Saffron Road. All opinions are my own.

    Coconut Curry Chicken Satay Backstory

    Growing up in a traditional southern home, much of our life centered around the dinner table.

    While my mother never shared my passion for cooking, she has always been a great cook. Her specialty was simple fare that tasted great.

    She had her repertoire of recipes and wasn't one to try new things often.

    Since I grew up in a smaller town with limited restaurants, I was an adult before I was exposed to ethnic foods.

    I still remember the first time I tasted Thai food.

    At the time, I lived in Atlanta which offered so many new experiences.

    I was in my mid-20's and worked at a place where everyone went out to lunch together almost every day. Economical, no. But it was an amazing time of culinary adventure that still shapes the way I cook today.

    Truth be told, when one of my co-workers suggested Thai food, I was nervous. I didn't know what it was, and I was terrified that I was destined to spend the rest of the day hangry.

    Close up photo of a container of Thai Red Curry Sauce held over chicken strips in a cast iron grill pan.

    Still, I was always up for something new, and I kept my concerns to myself.

    Luckily, it was love at first bite. The flavors! Wow, they just blew me away. They were so different than anything I'd ever had.

    We went to that little Thai restaurant many times over the course of the two years I worked nearby, and I loved trying new things.

    Although at the time, cooking dinner was my greatest passion, I never once attempted to make Thai food at home.

    It just seemed so…intimidating.

    Over time I started experimenting with ethnic foods, but I've been searching for ways to make it more approachable. Something that would allow me to enjoy flavors from around the world, even on a Tuesday night when I needed to have dinner on the table in less than 30 minutes.

    And that is where Saffron Road comes in.

    Saffron Road Simmer Sauce: My New Secret Weapon

    Photo of Saffron Road Thai Red Curry Simmer Sauce in a white bowl with an unopened packet of sauce sitting next to it on a blue background.

    If you aren’t familiar with Saffron Road, they offer a wide variety of products, all of which are amazing. (And, yes, I have tried almost all of them.)

    Some of their products include broths, naan, entrees, crazy-good crunchy chickpeas, and lentil chips.

    Saffron Road Simmer Sauces have become my go-to way to have a delicious meal in under twenty minutes. If you love exotic flavors from around the world, Simmer Sauces from Saffron Road are going to become your BFF too!

    The sauces come in single-use pouches, which means you never have a half-used jar that you forget about lurking in the back of the fridge. All of them are Non-GMO Project Verified, gluten-free, and offer authentic flavor!

    I used Thai Red Curry Simmer Sauce in this Curry Chicken Satay. The whole family couldn't get over how good it was! I served it with Coconut Cauliflower Rice, and my husband said the flavors reminded him of a high-end restaurant that offers global cuisine that we go to on occasion.

    (I didn't tell him that the entire meal came together in about 20 minutes. Let's keep that between us, K?)

    Other flavors from Saffron Road that you are going to want to check out include Coconut Curry Korma Sauce, Korean Stir Fry Simmer Sauce, Lemongrass Basil Simmer Sauce, Pad Thai Simmer Sauce, Thai Mango Simmer Sauce, and Tikka Masala Simmer Sauce.

    Make Cooking Easier with Saffron Road Simmer Sauces<br>

    Find a Store Near You or Order on Amazon!

    How to Make Curry Chicken Satay

    #1 Soak the Skewers - If you are using bamboo skewers, soap them in water for 30 minutes.

    #2 Marinate the Chicken - While the skewers are soaking, marinate the chicken in a plastic zip top bag for at least 30 minutes with Saffron Road Thai Red Curry Simmer Sauce.

    Photo of curry chicken marinading in a shallow white dish sitting on a blue background.

    #3 Make the Peanut Sauce - Make the peanut sauce while the skewers soak and the chicken marinades. To do so, whisk together peanut butter, coconut aminos, brown sugar, lime juice, and ginger in a small bowl — season to taste with salt, pepper, and crushed red pepper flakes.

    Photo of the ingredients for peanut sauce in a small white bowl sitting on a blue background with coconut lime, Thai basil and tomatoes around it.

    #4 Discard the Marinade - Remove chicken from the bag. Discard the remaining marinade.

    #5 Heat the Grill (or grill pan) and Skewer the Chicken - Heat a grill or grill pan to medium heat. Divide the chicken between 8 skewers.

    Photo of uncooked curry chicken on skewers sitting on a white plate with a packet of Saffron Road Thai Red Curry Simmer Sauce sitting next to it.

    #6 Cook - Grill the chicken for 5 to 6 minutes. Flip. Grill for an additional 5 minutes, or until cooked through.

    Photo of chicken strips on skewers in a cast iron skillet sitting on a blue background surrounded by sauce, pecans, coconut, tomato, and lime.

    #7 Serve - Serve the chicken with the Peanut Sauce and additional Saffron Road Thai Red Curry Simmer Sauce on the side.

    Tools Needed to Make this Recipe

    • Shallow Dish or Plastic Bag (to marinate the chicken in)
    • Knife
    • Small Mixing Bowl
    • Grill or Grill Pan
    Close up photo of Curry Chicken Satay plated on a bed of cauliflower rice with tomato and a lime half sitting next to it garnished with Thai basil.

    Coconut Curry Chicken Satay

    Photo of two placed with Coconut Curry Chicken Satay sitting on a bed of cauliflower rice surrounded by curry sauce, peanut sauce, a packet of Saffron Road Thai Red Curry Simmer Sauce, tomatoes, peanuts, and coconut.
    Print Recipe
    5 from 4 votes

    Coconut Curry Chicken Satay

    This Curry Chicken Satay is easily one of the best dinners I've made this year. I only wish I'd doubled the recipe! It is ridiculously easy to make and even more wildly delicious than it looks. It is hard to believe a 20-minute meal can be packed with so much flavor!
    Prep Time8 mins
    Cook Time11 mins
    Time to Marinate30 mins
    Total Time19 mins
    Course: Main Course
    Cuisine: Thai
    Keyword: curry
    Servings: 6
    Author: Wendy Polisi

    Ingredients

    • 1 pound boneless skinless chicken breast cubed or cut into strips
    • 1 package Saffron Road Thai Red Curry Simmer Sauce

    Peanut Sauce

    • ⅓ cup natural peanut butter
    • 2 tablespoons coconut aminos or gluten free tamari
    • 1 tablespoon brown sugar or sugar-free brown sugar substitute, more or less to taste
    • 1 tablespoon lime juice
    • 1 tablespoon fresh ginger minced (more or less to taste)
    • Optional Seasonings: salt pepper, crushed red pepper flakes
    US Customary - Metric

    Instructions

    • Soak bamboo skewers in water for 30 minutes.
    • While the skewers are soaking, marinate the chicken.
    • Place the chicken in a zip top plastic bag. Pour the Saffron Road Thai Red Curry Simmer Sauce over the chicken.
    • Marinade for at least 30 minutes and up to overnight.
    • While the chicken is marinading, whisk together peanut butter, coconut aminos, brown sugar, lime juice, and ginger.  Season to taste with salt, pepper, and crushed red pepper.
    • Remove chicken from the bag, discarding the remaining marinade.
    • Divide the chicken between 8 skewers.
    • Heat a grill or grill pan to medium heat. Grill the chicken for 5 to 6 minutes. Flip, grill for an additional 5 minutes, or until cooked through.
    • Serve chicken with additional Saffron Road Thai Red Curry Simmer Sauce and Peanut Sauce.

    If You Like This Recipe You May Also Like:

    • Air Fryer Chicken Breast
    • Coconut Cauliflower Rice
    • Sheet Pan Chicken Fajitas

    Other Thai Recipes to Try:

    • Thai Curry Meatballs
    • Pad Thai Salad

    Filed Under:

    Chicken RecipesGluten Free RecipesGrilling Recipes

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    About Wendy Polisi

    Hi, I’m Wendy! I’m a cook, 5 time cookbook author, blogger, natural health enthusiast…and most importantly a mom. My boys are 16 & 17 and my late life princess is 9.

    Reader Interactions

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      Rating




    1. Colleen

      April 11, 2019 at 8:10 pm

      5 stars
      Holy wow! This looks so good. I definitely have to make this for the weekend. Om nom nom.

      Reply
      • Wendy Polisi

        April 12, 2019 at 1:50 pm

        Thank you! I hope you enjoy it!

        Reply
    2. Sarah Bailey

      April 11, 2019 at 9:35 pm

      There is nothing like a good curry and this one sounds absolutely delicious - I have to admit to liking a good chicken satay!

      Reply
      • Wendy Polisi

        April 12, 2019 at 1:50 pm

        Thanks so much Sarah!

        Reply
    3. Mary Wittler

      April 12, 2019 at 12:09 am

      Although i really like a nice yellow curry. my palate doesn't tolerate much heat. I like to quip that I still have my taste buds intact.
      Is there a milder, yellow curry available ?

      Reply
      • Wendy Polisi

        April 12, 2019 at 1:49 pm

        Hi Mary! You can see all of the options available here: https://saffronroad.com/simmer-sauces/

        Reply
    4. Sara | mshealthesteem.com

      April 12, 2019 at 1:20 am

      It's so fun to discover new foods! I'm glad you've been diving in. This recipe looks awesome. Thank you for sharing it with us!

      Reply
      • Wendy Polisi

        April 12, 2019 at 12:59 pm

        Thanks so much!

        Reply
    5. Terri Steffes

      April 12, 2019 at 1:20 am

      5 stars
      I want to make something like this on the grill. I love the sound of your peanut sauce. I'm going to have to give that a try.

      Reply
      • Wendy Polisi

        April 12, 2019 at 12:59 pm

        I hope you enjoy it Terri!

        Reply
    6. artchee

      April 12, 2019 at 9:54 am

      5 stars
      I'm not a good cook so I always rely on these ready flavoring mix packets. :0)

      Reply
      • Wendy Polisi

        April 12, 2019 at 12:58 pm

        They are great, aren't they? These are some of the best I've ever used.

        Reply
    7. Snehal

      April 12, 2019 at 11:47 am

      5 stars
      I am making chicken tomorrow. I wanted to try a new rceipe. Will try your Curry Chicken Satay.

      Reply
      • Wendy Polisi

        April 12, 2019 at 12:58 pm

        Let me know how it goes!

        Reply
    8. jaye shields

      April 12, 2019 at 3:18 pm

      This looks so delicious! I'll have to add this recipe to my to-do list!

      Reply
    9. Heather

      April 13, 2019 at 3:46 am

      This looks super yummy!! can't wait to make it

      Reply
    10. Kiwi

      April 13, 2019 at 4:07 am

      I would swap the chicken for shrimp. I am pescatarian but it can be a curry shrimp version of this still sounds good!

      Reply

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    Hi, I’m Wendy! I’m a cook, 5 time cookbook author, blogger, natural health enthusiast…and most importantly a mom. My boys are 16 & 17 and my late life princess is 9.

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