Chicken Satay with Peanut Dipping Sauce



There is a fabulous Thai restaurant very close to where I live and on occasion my father and I will go there for dinner and take some time to catch up.  Since I don’t get there often, every time I go I seem to always order the same thing, either Pad Thai or Penang Curry since it so good.  We also enjoy trying a variety of appetizers, and one of our favorites is Chicken Satay.


These delicious bites of curried chicken with a hint of coconut are a perfect dish to serve as an appetizer while entertaining or to enjoy as a meal alongside Coconut Rice.  


One thing we always have fun doing when going for Thai is wine pairing.  One of our favorites is Dr. Konstantin Frank Gewurztraminer.  It is a wine for the Finger Lakes Region of New York and goes fabulous with Thai food.  If you enjoy a glass of wine while enjoying Thai as well, hopefully you can find this wine at your local wine store or try another brand of Gewurztraminer.

When I was developing this recipe I found this combination was the best.  I love the combination of the coconut milk along with the peanut butter and a hint of soy sauce and curry.  The flavor is delightful and with the addition of the peanut dipping sauce makes this dish complete.  

Enjoy!



Chicken Satay with Peanut Dipping Sauce


Ingredients

1 1/2 pounds chicken breast (about 3 large breasts)  

1/4 cup canned lite coconut milk

2 tablespoons creamy peanut butter

2 tablespoons soy sauce

1 tablespoon curry powder

1 teaspoon brown sugar

1 teaspoon freshly ground ginger

wooden skewers (soak in water for 20 minutes if grilling)


Directions

Using a mallet,  flatten chicken and cut in to strips, set aside.


In a medium bowl combine coconut milk, peanut butter, soy sauce, curry powder, brown sugar and ground ginger and mix well.  Toss with chicken and set in refrigerator to marinate for 2-3 hours.  


Weave wooden skewers through the center of the chicken strips.  


On the grill- Spray nonstick cooking spray on grill grates.  Preheat grill to medium-high heat.  Grill 5-7 minutes per side, until no longer pink in the center and internal temperature is at least 165 degrees.  


In the oven- Preheat oven to 375 degrees.  Place chicken skewers on nonstick baking sheet.  Bake in preheated oven for approximately 40-45 minutes, until no longer pink in the center and internal temperature is at least 165 degrees. 


Creamy Peanut Dipping Sauce


Ingredients

1/2 cup creamy peanut butter

1/2 cup canned lite coconut milk

1 tablespoon soy sauce

1 teaspoon chili paste (this can be increased or decreased based on desired temperature)

1 tablespoon chopped peanuts for garnishing (optional)


Directions

In a medium bowl combine all ingredients and stir well.  Chill in refrigerator until ready to serve.  Garnish with chopped peanuts.



Check out Mother Thyme at Home where I am sharing my 25 Days of Christmas Inspiration.    Click the at Home page above or HERE.  

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7 Comments

  1. I love Chicken Satay and serve it often. Your recipe sounds delicious. I like the combination of coconut milk and peanut butter with the soy and chili paste. Such a simple dish to make with incredible flavor. Great photos.

  2. What an coincident. I just made some Chicken Satay not long ago for a recipe contest and I had the recipe on my blog. Your chicken satay looks perfect and delicious. 🙂

  3. This recipe looks easy enough to make every week -and I just may do that!! 🙂 Let me explain: I am 6 months pregnant and craving Thai nearly by the hour, but we have moved to Kentucky where they do not seem to have any Thai restaurants at ALL, so I am left wanting. My husband and I had a favorite restaurant we used to frequent before the move, and Chicken Satay with the cucumber salad was our very fave!! Thank you, I will be making this!

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