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Thai·Appetizer

Red Curry Chicken Satay

A simplified version of the classic Southeast Asian grilled chicken skewers featuring a shortcut marinade using red curry paste and a rich, creamy peanut dipping sauce.

Prep

135m

Cook

10m

Total

145m

Serves

4

Method

  1. 01

    In a large bowl, whisk together the red curry paste, curry powder, salt, white sugar, brown sugar, fish sauce, and a portion of the coconut milk until thoroughly combined.

    Step 1
    Watch · 0:54
  2. 02

    Cut the chicken thighs into uniform chunks (about 6 pieces per thigh) and add them to the marinade. Mix well to coat evenly, wrap, and refrigerate for 2 hours.

    Step 2
    Watch · 2:18
  3. 03

    Prepare the peanut sauce by mixing peanut butter, coconut milk, crushed garlic, brown sugar, soy sauce, fish sauce, lime juice, sesame oil, and Sriracha. Adjust the consistency with a splash of water until thick but pourable. Meanwhile, soak bamboo skewers in water.

    Step 3
    Watch · 3:00
  4. 04

    Thread approximately four chunks of marinated chicken onto each soaked skewer. Ensure the meat is touching but not squeezed too tightly to allow even heat penetration.

    Step 4
    Watch · 4:18
  5. 05

    Preheat a charcoal grill until the coals are ashy white. Lightly oil the grates and grill the skewers for 4 to 5 minutes per side, or until the meat is firm and springs back to the touch (internal temp of 155-160°F).

    Step 5
    Watch · 4:58
  6. 06

    Transfer the skewers to a serving plate. Garnish with fresh lime wedges, sliced hot red chilies, chopped roasted peanuts, and freshly chopped cilantro before serving with the peanut sauce.

    Step 6
    Watch · 6:18

From Chef John

  • “You are after all the Danny Kaye of how to sauce your chicken saté.”
  • “If at all possible, please do them over charcoal since those bittersweet char marks and that little bit of a smoky kiss I really do think elevates all the other flavors.”