Coconut Curry Chicken Satay with Peanut Sauce

Coconut Curry Chicken Satay with Peanut Sauce

If I could fill a pool with anything in the world, it would probably be coffee or some type of melted cheese.  However, if both of those options were unavailable, then I think my third choice would have to be peanut sauce.  I would float on rafts made out of spring rolls, and the pool noodles would be actual noodles.  It would be kind of gross, but in the best kind of way.  Thai food is one of my all-time favorites, and I think the peanut sauce might be like, 80% of that reason.  One of my favorite Thai restaurants in town serves it with pretty much everything on their menu from chicken satay to salads, and I am here for it.  My favorite thing to eat it with is the curry puffs, which is essentially a Thai samosa.  I could honestly eat three or four plates to myself.  They serve all their dishes with some marinated cucumbers, and the combo of sweet, salty, tangy, and crunchy haunts my dreams.

A couple weeks ago, I was trying to think of something to make for dinner that could be covered in peanut sauce, and I remembered chicken satay is a thing!!  Chicken satay is something I love to make at home but rarely order at a restaurant.  However, I think that chicken satay can be kind of boring if it’s not done right.  So, inspired by the curry puffs from my local Thai restaurant, I decided to cover the chicken in a coconut curry sauce.  Rather than baking or sauteing the chicken, I threw it on the grill for a few minutes.  Then, I whipped up a saucepan full of my new favorite peanut sauce recipe and wowowow, it was so damn good.  Combined with my Thai Cucumber Salad, it had all of the flavor components I love in Thai food.  This coconut curry chicken satay will 100% be on the dinner schedule at least three more times before the summer ends.  Since it marinates overnight, you can just whisk together all the ingredients, and dinner will practically be ready for the next day!  It’s easy, quick, and honestly one of the best recipes I have ever created.

Coconut Curry Chicken Satay with Peanut Sauce | Serendipity by Sara Lynn

With the last few weeks of summer winding down, I have been taking advantage of all the summer activities that I can.  This past weekend, the boyfriend and I spent our entire Saturday floating in Lake Tahoe, eating beach burritos, drinking beer, and seeing classic cars at Hot August Nights!  I finally got to wear my dress with cars printed all over it, and it was perfect.  Then, on Sunday, I BBQed some Japanese chicken (recipe coming soon), and we took a walk around Virginia Lake.  As much as I love absolutely love fall, I think I will actually miss the summer season for once.

How is everyone else celebrating the last few weeks of summer?!  I think I’m going to make something s’mores-inspired, get really tan at Lake Tahoe, and make this coconut curry chicken satay with peanut sauce for a bunch of friendsies!  Try it for yourself 😛

Curried Chicken Satay with Peanut Sauce

Coconut Curry Chicken Satay with Peanut Sauce


AuthorserendipitybysaralynnDifficultyIntermediate

What I love about this recipe is that the sauce and marinade can both be made a day in advance. I like to throw everything together, and then I have dinner ready for the grill the next day. The chicken is lightly flavored by the curry and coconut milk and tastes great over rice or in a salad. The peanut sauce is my go-to recipe - I've served it with spring rolls, wraps, and stir-frys, all with great results. Use peanut butter made only with peanuts for the best results - the stuff with additives is too sweet for this recipe.

Yields4 Servings
Prep Time20 minsCook Time15 minsTotal Time35 mins

Coconut + Curry Chicken
 1 ½ lbs chicken tenders
 ½ cup coconut milk
 3 garlic cloves, minced
 1 tbsp turmeric
 1 tbsp red curry paste (or yellow)
 ¼ cup cilantro, chopped
 2 tbsp honey
 1 tbsp soy sauce
 ½ lime, juiced
 Salt + Pepper, to taste
Peanut Sauce
  cup creamy peanut butter
  cup coconut milk
 1 garlic clove, minced
 1 tbsp rice vinegar
 ½ lime, juiced
 1 tbsp honey
 1 tbsp red curry paste (or yellow)
 Salt, to taste
 Peanuts + cilantro, for serving

1

To make the chicken, combine the coconut milk, garlic, turmeric, curry paste, cilantro, honey, soy sauce, lime juice, salt, and pepper in a small bowl. Add the chicken. Shake to coat the chicken. Marinade for at least a few hours, overnight if possible.

2

After marinating, skewer the chicken tenders using metal or bamboo skewers. If using bamboo, soak them in water to prevent burning.

3

Heat a grill over medium. Cook chicken for 2-3 minutes per side, or until juices run clear.

4

Meanwhile, combine the peanut butter, coconut milk, garlic clove, rice vinegar, lime juice, honey, curry paste, and salt in a small saucepan. Heat on the stove over low heat until warmed.

5

Serve chicken with peanut sauce, additional peanuts, and cilantro. I also recommend making Thai cucumber salad for the side!

Ingredients

Coconut + Curry Chicken
 1 ½ lbs chicken tenders
 ½ cup coconut milk
 3 garlic cloves, minced
 1 tbsp turmeric
 1 tbsp red curry paste (or yellow)
 ¼ cup cilantro, chopped
 2 tbsp honey
 1 tbsp soy sauce
 ½ lime, juiced
 Salt + Pepper, to taste
Peanut Sauce
  cup creamy peanut butter
  cup coconut milk
 1 garlic clove, minced
 1 tbsp rice vinegar
 ½ lime, juiced
 1 tbsp honey
 1 tbsp red curry paste (or yellow)
 Salt, to taste
 Peanuts + cilantro, for serving

Directions

1

To make the chicken, combine the coconut milk, garlic, turmeric, curry paste, cilantro, honey, soy sauce, lime juice, salt, and pepper in a small bowl. Add the chicken. Shake to coat the chicken. Marinade for at least a few hours, overnight if possible.

2

After marinating, skewer the chicken tenders using metal or bamboo skewers. If using bamboo, soak them in water to prevent burning.

3

Heat a grill over medium. Cook chicken for 2-3 minutes per side, or until juices run clear.

4

Meanwhile, combine the peanut butter, coconut milk, garlic clove, rice vinegar, lime juice, honey, curry paste, and salt in a small saucepan. Heat on the stove over low heat until warmed.

5

Serve chicken with peanut sauce, additional peanuts, and cilantro. I also recommend making Thai cucumber salad for the side!

Coconut Curry Chicken Satay with Peanut Sauce

xo Sara Lynn

*Song of the Day: Die Young by Sylvan Esso

Coconut Curry Chicken Satay with Peanut Sauce | Serendipity by Sara Lynn
Coconut Curry Chicken Satay with the BEST Peanut Sauce EVER!

 

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