Chicken Satay with Peanut Dipping Sauce


Chicken Satay with Peanut Dipping Sauce

Servings 8 skewers



  • pound boneless skinless chicken breast
  • ¼ cup coconut milk, full fat
  • 2 tablespoons fresh limejuice
  • 1 tablespoon curry powder
  • 1 tablespoon honey
  • 2 teaspoons red curry paste
  • 1 clove garlic, minced
  • 1 teaspoon salt


  • 1 tablespoon red curry paste
  • ¼ cup peanut butter, creamy
  • ¼ cup coconut milk
  • 1 tablespoon soy sauce
  • 2 tablespoons lime juice
  • 2 tablespoons honey
  • 1 clove garlic, minced
  • ½ teaspoon ginger, minced
  • bamboo skewers
  • ¼ cup crushed peanuts
  • handful fresh cilantro, chopped



In a large bowl whisk all peanut sauce ingredients until smooth; set aside until ready to serve.


Soak skewers in water 12-15 minutes before cooking.

Slice each chicken breast into 1inch thick strips.

In a medium bowl whisk together coconut milk, lime juice, curry powder, honey, red curry paste, garlic and salt.

Place chicken and marinade in large resealable bag and refrigerate for 30 minutes or until ready to use.

Thread onto skewers, 4 to 5 pieces each.

Heat ½ tablespoon oil in a large non-stick pan over medium high heat.

Cook skewers in batches for 4 minutes per side or until internal temperature reaches165 degrees F. Serve right away with peanut dipping sauce; garnish with crushed peanuts and fresh cilantro. Enjoy!