Grilled Thai Chicken Satay Skewers with Peanut Dipping Sauce

Whisk the coconut milk, red curry paste, turmeric, fish sauce, and brown sugar together, then toss with the chicken strips and marinate for at least 30 minutes.

Serves 6

Ingredients

• 1.5 lb (680g) boneless chicken thighs, sliced into thin strips
• 1 cup (240ml) coconut milk
• 2 tbsp red curry paste
• 1 tbsp ground turmeric
• 2 tbsp fish sauce
• 1 tbsp brown sugar
• 1/2 cup (130g) creamy peanut butter
• 1 tbsp soy sauce
• 1 tbsp lime juice
• 1 tsp sriracha or chili paste
• 1/4 cup (60ml) water, to thin
• Wooden skewers, soaked in water
• Chopped peanuts and cilantro, for garnish

Instructions

1. Whisk the coconut milk, red curry paste, turmeric, fish sauce, and brown sugar together, then toss with the chicken strips and marinate for at least 30 minutes.
2. Make the peanut sauce by whisking the peanut butter, soy sauce, lime juice, sriracha, and water until smooth and pourable; add more water if needed.
3. Thread the marinated chicken onto the soaked skewers in a loose ribbon pattern.
4. Heat a grill to medium-high and oil the grates well.
5. Grill the skewers for 3-4 minutes per side until charred at the edges and cooked through.
6. Arrange the satay on a platter, scatter with chopped peanuts and cilantro, and serve with the peanut sauce for dipping.
7. Satay traveled from Indonesia into Thai street-food culture, where vendors fan smoking charcoal grills lined with these fragrant skewers. The coconut-and-turmeric marinade keeps the chicken juicy over high heat, and the creamy peanut sauce makes them irresistible finger food, perfect for passing around a backyard cookout while the main course finishes on the grill.

Nutrition (estimated, per serving)

• Calories: 340 kcal
• Protein: 26g
• Fat: 22g
• Carbohydrates: 10g
• Fiber: 2g
• Sugar: 5g
• Sodium: 680mg