Recipes

Marty's Thai Chicken Satay

Name: Marty's Thai Chicken Satay
Prep time: 20 min
Cook time: 10 min
Total time: 90 min
Ingredients: 2 tablespoons vegetable oil; 2 tablespoons soy sauce; 2 teaspoons tamarind paste; 1 stalk lemon grass, chopped; 2 cloves garlic, crushed; 1 teaspoon ground cumin; 1 teaspoon ground coriander; 1 tablespoon lime juice; 1 teaspoon muscovado sugar; 0.5 teaspoon chili powder; 2 pounds skinless, boneless chicken breast, cut into strips; 20 wooden skewers, soaked in water for 30 minutes; 2 tablespoons crunchy peanut butter; 2 tablespoons chopped peanuts; 1 (14 ounce) can coconut milk; 2 teaspoons red Thai curry paste; 1 tablespoon fish sauce; 1 teaspoon tomato paste; 1 tablespoon brown sugar

4.8

(71)

54 Reviews

4 Photos

This is my own take on the classic Thai chicken satay! It's yum!

Recipe by ThaiChefMarty

Updated on January 4, 2022

4

Prep Time:

20 mins

Cook Time:

10 mins

Additional Time:

1 hrs

Total Time:

1 hrs 30 mins

Servings:

8

Yield:

8 servings

Jump to Nutrition Facts

Ingredients

2 tablespoons vegetable oil
2 tablespoons soy sauce
2 teaspoons tamarind paste
1 stalk lemon grass, chopped
2 cloves garlic, crushed
1 teaspoon ground cumin
1 teaspoon ground coriander
1 tablespoon lime juice
1 teaspoon muscovado sugar
½ teaspoon chili powder
2 pounds skinless, boneless chicken breast, cut into strips
20 wooden skewers, soaked in water for 30 minutes
2 tablespoons crunchy peanut butter
2 tablespoons chopped peanuts
1 (14 ounce) can coconut milk
2 teaspoons red Thai curry paste
1 tablespoon fish sauce
1 teaspoon tomato paste
1 tablespoon brown sugar

Directions

Place vegetable oil, soy sauce, tamarind paste, lemon grass, garlic, cumin, coriander, lime juice, muscovado sugar, and chili powder in a blender and process to a smooth paste. In a large bowl, or a large resealable plastic bag, toss chicken strips with marinade. Refrigerate for 1 hour.
Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
In a small saucepan, combine peanut butter, peanuts, coconut milk, curry paste, fish sauce, tomato paste, and brown sugar. Cook and stir over medium-low heat until smooth. Keep warm.
Thread chicken onto skewers. Grill until no longer pink in the center, 3 to 5 minutes on each side. Serve with peanut sauce.

Nutrition Facts (per serving)

310	Calories
21g	Fat
8g	Carbs
27g	Protein

Nutrition Facts
Servings Per Recipe 8
Calories 310
% Daily Value *
Total Fat 21g	26%
Saturated Fat 11g	56%
Cholesterol 65mg	22%
Sodium 478mg	21%
Total Carbohydrate 8g	3%
Dietary Fiber 1g	5%
Total Sugars 3g
Protein 27g
Vitamin C 2mg	9%
Calcium 35mg	3%
Iron 3mg	17%
Potassium 409mg	9%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.