Savor the rich and aromatic flavors of chicken satay curry – a tasty fusion of succulent chicken, authentic spices and creamy peanut butter.
Why is this chicken satay curry not grilled? Well when I made this, it wasn't in the middle of summer so a grill wasn't an option, but I was just craving the flavors. I love Thai food - from Thai chicken lettuce wraps to Pad Thai.
This is not a true Thai satay as it is not on skewers but it brings me back to my childhood with the sauce that just gives so much flavor to the chicken. And this recipe really couldn't be easier.
Why This Recipe Works
- Not counting the marinade time, which also can be skipped if in a hurry, you can have this dinner ready in under 30 minutes.
- The sauce is super creamy and rich thanks to the combination of peanut butter and coconut milk.
- You can pair it with some rice, homemade naan or an easy raita.
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Ingredients Notes
- Marinade - The marinade uses all the same ingredients as the sauce and just imparts some of the flavor into the chicken before cooking.
- Chicken - Choose boneless, skinless chicken thighs for tender and juicy bites.
- Vegetable oil - You want a neutral oil so the other flavors shine.
- Coconut milk - Use full-fat coconut milk for a creamy and rich texture in the curry.
- Chicken stock - Enhance the savory base with a quality chicken stock, preferably low-sodium.
- Peanut butter - Select natural peanut butter without added sugar for an authentic taste.
- Thai red curry paste - Adds a warm, but not biting heat, with tastes of ginger and garlic.
- Light brown sugar - Adds a touch of sweetness to balance the flavors. Adjust according to taste.
- Soy sauce - Use low-sodium soy sauce to control the saltiness of the dish.
- Fish sauce - Contributes depth and umami to the sauce.
- Garlic - Freshly minced garlic enhances the aromatic profile of the curry.
- Lime - Fresh lime juice adds a zesty and citrusy kick.
- Cilantro - Fresh cilantro leaves are used for garnish, adding a burst of freshness.
Ingredient Swaps
Like any recipe, you can mix up the ingredients if you want. Some variations include:
- While I like to use chicken thighs, chicken breasts work too. You can also try another protein like shrimp, beef or even tofu.
- Substitute coconut milk with almond milk, cashew milk or a dairy-free alternative for a lighter version. Heavy cream also works.
- If you have a peanut allergy, almond butter or even sunflower seed butter can be substitute.
- Explore other curry pastes such as green or yellow curry paste for a unique twist.
- Light brown sugar is my go-to for this dish, but granulated sugar works too.
- If you need the dish to be gluten-free, replace the soy sauce with tamari sauce.
- Add a splash of Worcestershire sauce or miso paste for an extra umami kick in place of fish sauce.
Step-by-Step Photos
Please note full ingredient list and instructions can be found in recipe card below.
Make the marinade and add the chicken, tossing to coat. Place in the fridge for at least 30 minutes. While chicken is marinating, mix all of the ingredients for the satay sauce and set aside.
Heat a large skillet with oil over medium high-heat. Cook chicken for 4-5 minutes per side. Add sauce and simmer for 5 minutes. Top with cilantro.
FAQs
Satay a Southeast Asian dish of seasoned, skewered and grilled meat, served with a sauce.
While this chicken satay curry recipe, isn't skewered, it is just as tasty.
Yes. Make the marinade and let the chicken marinate for at least 30 minutes, but up to 4 hours. Heat grill to medium-high heat, about 400°F.
Skewer the chicken on either bamboo or metal skewers. Cook for 4-5 minutes per side or until chicken is cooked. At this point, heat the sauce in a saucepan for 5 minutes before serving on the side.
You know the chicken is cooked when it reaches 165°F with an instant-read thermometer or if you cut into it and the juices run clear and there is no pink.
Honestly, I always just cut the chicken to see when it is done. If it isn't just cook slightly longer.
Absolutely! Feel free to substitute chicken with shrimp, beef, tofu or even a combination of different proteins to suit your preferences.
Yes. Place all of the ingredients in a slow cooker on high for 4 hours or low for 8 hours.
For an Instant Pot, sear the chicken before adding the rest of the ingredients. Place your lid on, set the valve to sealing, and set on manual for 10 minutes. Allow a natural pressure release for 10 minutes before starting the quick release.
Leftovers will store well in the fridge for 2-3 days in an air-tight container or be frozen for 3 months.
Side Dish Options
When I think of Thai food, rice is the first thing that comes to mind. Jasmine or basmati works best, but you can kick it up a notch by making coconut rice or cilantro lime rice.
If you want to really step up your game, some fried rice goes great.
Pro Tips/Recipe Notes
- If short on time, just skip the marinade with the chicken.
- Control the heat by adjusting the amount of Thai red curry paste. For milder tastes, start with a smaller amount and add more gradually, tasting as you go.
- To add some crunch and little pieces of whole peanuts throughout the sauce, try crunchy peanut butter.
- Regularly taste the curry as it simmers. Adjust the seasonings such as salt, soy sauce or lime juice to achieve a well-balanced dish.
Similar Recipes
If you’ve tried this chicken satay curry recipe or any other recipe on Chisel & Fork, please let me know how it turned out in the comments below! You can also follow me on Facebook, Instagram, Pinterest and YouTube to see more tasty meals and anything else I'm up to.
Chicken Satay Curry
Ingredients
Chicken Marinade
- 4 tablespoon coconut milk
- 2 tablespoon peanut butter
- 2 tablespoon light brown sugar
- 1 tablespoon Thai red curry paste
- 1 tablespoon soy sauce
- 1 tablespoon fish sauce
- 1 ½ lbs chicken thighs, cut into 1 inch cubes
- 1 tablespoon vegetable oil
Satay Sauce
- 1 ½ cups coconut milk
- ½ cup low-sodium chicken stock
- ½ cup peanut butter
- 2 tablespoon Thai red curry paste
- 2 tablespoon light brown sugar
- 1 tablespoon soy sauce
- 1 tablespoon fish sauce
- 4 garlic cloves, minced
- 1 lime, juiced
- pinch of salt to taste
- cilantro for garnish
Instructions
- Mix together the coconut milk, peanut butter, sugar, Thai red curry paste, soy sauce and fish sauce in a large shallow bowl until combined and add chicken, turning to coat completely. Put chicken in fridge for 30 minutes.
- While chicken is marinating, prepare the satay sauce. Mix together the ingredients in a large bowl or liquid measuring cup and set aside.
- Heat oil in large oven-proof skillet over medium-high heat. Cook the chicken about 4 minutes per side or until cooked through. Add the sauce and simmer for 5 minutes. Top with some fresh cilantro and additional lime juice if desired.
Notes
- If short on time, just skip the marinade with the chicken.
- Control the heat by adjusting the amount of Thai red curry paste. For milder tastes, start with a smaller amount and add more gradually, tasting as you go.
- To add some crunch and little pieces of whole peanuts throughout the sauce, try crunchy peanut butter.
- Regularly taste the curry as it simmers. Adjust the seasonings such as salt, soy sauce or lime juice to achieve a well-balanced dish.
- Leftovers will store well in the fridge for 2-3 days in an air-tight container or be frozen for 3 months.
Chris says
Thai chicken satay is amazing!
Dru says
Easy and delicious. Chicken came out tender and peanut says I could eat with acsooon it was so yummy! Note that I didn’t have Thai paste so used a tad of harissa.
Linda says
Used half the fish sauce and maybe 2/3 red curry and added ginger. Added fresh jalapeños and carrots. Made with pasta(reserve some pasta water to thicken sauce) my 12 yo loved it. Very mild spice. Kick it up with a few thai red chillis(soaked in hot water and de seeded)
Ryan says
Glad you liked it!