Name: Satay with Peanut Sauce
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1.5 lbs Boneless chicken thighs, cut into thin strips; 2 tbsp Minced lemongrass (white part only); 2 large Shallots, finely minced; 3 cloves Garlic, minced; 1 tsp Ground turmeric; 1 tsp Ground coriander; 0.5 cup Coconut milk; 2 tbsp Brown sugar; 0.5 cup Creamy peanut butter; 1 tbsp Soy sauce; 1 tbsp Red curry paste; 1 tbsp Lime juice

"Experience the vibrant flavors of Southeast Asian street food with these succulent, turmeric-infused chicken skewers. Served alongside a creamy, spicy peanut sauce, they make for the ultimate party appetizer or light dinner."

1 Ingredients

Qty	Item
1.5 lbs 680 g	Boneless chicken thighs, cut into thin strips
2 tbsp 30 g	Minced lemongrass (white part only)
2 large 50 g	Shallots, finely minced
3 cloves 15 g	Garlic, minced
1 tsp 2 g	Ground turmeric
1 tsp 2 g	Ground coriander
0.5 cup 120 ml	Coconut milk
2 tbsp 25 g	Brown sugar
0.5 cup 125 g	Creamy peanut butter
1 tbsp 15 ml	Soy sauce
1 tbsp 15 g	Red curry paste
1 tbsp 15 ml	Lime juice

2 Instructions

Step 1. In a large bowl, whisk together the coconut milk, lemongrass, shallots, garlic, turmeric, coriander, and 1 tablespoon of brown sugar to create the marinade.

Step 2. Add the chicken strips to the marinade, ensuring they are well coated. Cover and refrigerate for at least 1 hour (or up to overnight) for maximum flavor.

Step 3. While the chicken marinates, prepare the peanut sauce by whisking the peanut butter, red curry paste, soy sauce, lime juice, and the remaining brown sugar in a small saucepan over low heat. Add a splash of water or coconut milk to reach your desired consistency.

Step 4. Thread the marinated chicken onto bamboo skewers that have been soaked in water for 30 minutes to prevent burning.

Step 5. Preheat your grill or grill pan to medium-high heat and lightly oil the grates.

Step 6. Grill the skewers for 3-5 minutes per side, or until the chicken is cooked through and has beautiful charred edges.

Step 7. Serve the hot skewers immediately with the peanut sauce on the side for dipping.

·
Soak bamboo skewers in water for at least 30 minutes before grilling to prevent them from catching fire.
·
Use chicken thighs instead of breasts for a juicier, more tender result that doesn't dry out on the grill.
·
For an extra authentic touch, serve with sliced cucumbers and red onions to balance the richness of the peanut sauce.
·
If the peanut sauce becomes too thick as it cools, simply whisk in a teaspoon of warm water to loosen it up.

? Frequently Asked Questions

Can I make this recipe in an air fryer?

Yes! Cook the skewers at 400°F (200°C) for 8-10 minutes, flipping halfway through, until charred and cooked to 165°F internally.

How long can I store the leftover peanut sauce?

The sauce can be kept in an airtight container in the refrigerator for up to one week. Reheat gently on the stove or in the microwave.

What can I substitute for lemongrass?

If you can't find fresh lemongrass, use 1 tablespoon of lemon zest or a squeeze of fresh lime juice as a quick alternative.

Can I use beef or pork instead of chicken?

Absolutely. Thinly sliced flank steak or pork tenderloin works wonderfully with this exact same marinade and sauce.

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