Bangkok Chicken Skewers with Thai Peanut Sauce

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Bangkok Chicken Skewers with Peanut Sauce

This Bangkok chicken skewers with peanut sauce was inspired by my recent trip to Bangkok. Street food is Bangkok and there was no shortage of chicken skewers on every street you go down. This is an easy recipe with moist chicken tenders and a spicy chunky peanut sauce.

Chicken Skewers with Bangkok Peanut Sauce

Bangkok Chicken Skewers with Peanut Sauce Cooking Tips:

Never use fat free coconut milk.

You can find red curry paste in the Asian section of your grocery store or at your local Asian grocery store.

Can you make ahead?

Fridge: Peanut Sauce: Sauce can be made a day or two in advance. After sauce cools off, place in an airtight container in the fridge for 7 days max.

Chicken Skewers: After chicken cools off, place in an airtight container in the fridge for 7 days max.

Reheating: Chicken Skewers: Pop in a 350-degree oven for 10 minutes.

Chicken Skewers with Bangkok Peanut Sauce

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Substitution Options:

This recipe works great with chicken thighs or breast and pork. If you use them cut them into 1 inch pieces.

what to serve with Bangkok Chicken Skewers with Peanut Sauce?

Meal Ideas:

Recipe:

Chicken Skewers with Bangkok Peanut Sauce
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Bangkok Chicken Skewers with Peanut Sauce

Bangkok Chicken Skewers with Peanut Sauce- This recipe is inspired by my recent trip to Bangkok. Street food is Bangkok and there was no shortage of chicken skewers on every street you go down. This is an easy recipe with moist chicken tenders and a spicy chunky peanut sauce.
Course Appetizer
Cuisine Thailand
Keyword chicken satay with peanut butter sauce
Prep Time 20 minutes
Cook Time 10 minutes
Servings 4

Ingredients

Chicken Marinade

  • ¼ cup soy sauce
  • 2 tablespoons fish sauce
  • ½ teaspoon black pepper
  • 2 teaspoons coriander
  • 1 can coconut milk
  • 2 tablespoons red thai curry paste
  • 12 chicken tenderloins
  • 12 wooden skewers soaked for 30 minutes

Bangkok Peanut Sauce

  • ¾ cup Crunchy peanut butter
  • 2 tablespoons soy sauce
  • 2 teaspoons red thai curry paste
  • 1 serrano chopped
  • ½ cup sugar
  • 2 tablespoons white vinegar
  • Pinch salt
  • ¼ bunch cilantro chopped

Instructions

  • In a bowl mix all ingredients with ¼ cup of coconut milk except chicken and skewers. Let mixture sit for 20 minutes to 1 hour. Spray grill with cooking spray before cooking or use a heavy bottom skillet. Stick one wooden skewer through each tenderloin. Cook for 4 minutes each side. Sit to the side.
  • While chicken’s cooking in a pot over medium-low heat add remaining coconut milk, peanut butter, soy sauce, curry paste, serrano, sugar, vinegar, salt and bring to a boil and cook for 3-5 minutes until the mixture thickens.
  • With a basting brush baste both side of tenderloins when they come off the grill. Garnish with cilantro, pour remaining sauce in a bowl for dipping.

Notes

Preheat oven to 400 F

If you make this recipe, make sure to take a picture and share it on Instagram or Facebook and tag me @kennethtemple so we all can see that deliciousness!

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