Thai Satay Chicken (With Peanut Dipping Sauce)
Chicken cooked directly in a fresh homemade satay curry paste, seared hot for aroma and depth, and served with a balanced peanut dipping sauce on the side.
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Servings: 2 servings
Equipment
Ingredients
Chicken
- 1 lb Boneless chicken thighs sliced into strips or cubes
- Neutral Oil for cooking
- 2 cloves Garlic minced or grated
- 1 tsp Fresh ginger finely grated
- 1 tsp Coriander ground
- 1/2 tsp Cumin ground
- 1/4 tsp Tumeric ground
- 1/2 tsp Paprika or mild chili powder
- Salt pinch of kosher salt
- Fresh basil thinly sliced, optional
Peanut Dipping Sauce
- 2 tbsp Peanut butter
- 1 tbsp Soy Sauce
- 1 tbsp Brown sugar or palm sugar
- 1 tbsp Lime juice fresh
Instructions
Make the Satay Curry Paste
- Combine garlic, ginger, coriander, cumin, turmeric, paprika, salt, oil, and sliced chicken in a small bowl.
- Toss until the chicken is evenly coated.
Cook the Chicken
- Heat a large skillet over medium-high heat.
- Add the chicken to the hot pan in an even layer.
- Cook until well seared on the first side before turning.
- Continue cooking until the chicken is fully cooked through and lightly caramelized.
Prepare the Peanut Dipping Sauce
- In a bowl, combine peanut butter, soy sauce, sugar, and lime juice.
- Stir until smooth and well combined.
Serve
- Transfer the chicken to a serving plate.
- Serve hot with the peanut dipping sauce on the side.
- Optional: Toss sliced basil leaves with the chicken just before serving.
Notes
- The chicken can be marinated in the satay curry paste for up to 24 hours for deeper flavor.
- Cook over medium-high heat to sear without burning the spices.
- Keeping the peanut sauce separate preserves the aromatic crust.
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