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!
This post is brought to you by Saffron Road. All opinions are my own.
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.
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.
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.
#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.
#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.
#6 Cook - Grill the chicken for 5 to 6 minutes. Flip. Grill for an additional 5 minutes, or until cooked through.
#7 Serve - Serve the chicken with the Peanut Sauce and additional Saffron Road Thai Red Curry Simmer Sauce on the side.
Coconut Curry Chicken Satay
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
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.
Colleen says
Holy wow! This looks so good. I definitely have to make this for the weekend. Om nom nom.
Wendy Polisi says
Thank you! I hope you enjoy it!
Sarah Bailey says
There is nothing like a good curry and this one sounds absolutely delicious - I have to admit to liking a good chicken satay!
Wendy Polisi says
Thanks so much Sarah!
Mary Wittler says
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 ?
Wendy Polisi says
Hi Mary! You can see all of the options available here: https://saffronroad.com/simmer-sauces/
Sara | mshealthesteem.com says
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!
Wendy Polisi says
Thanks so much!
Terri Steffes says
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.
Wendy Polisi says
I hope you enjoy it Terri!
artchee says
I'm not a good cook so I always rely on these ready flavoring mix packets. :0)
Wendy Polisi says
They are great, aren't they? These are some of the best I've ever used.
Snehal says
I am making chicken tomorrow. I wanted to try a new rceipe. Will try your Curry Chicken Satay.
Wendy Polisi says
Let me know how it goes!
jaye shields says
This looks so delicious! I'll have to add this recipe to my to-do list!
Heather says
This looks super yummy!! can't wait to make it
Kiwi says
I would swap the chicken for shrimp. I am pescatarian but it can be a curry shrimp version of this still sounds good!