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Coconut Curry Chicken Satay with Peanut Sauce

Yields4 ServingsPrep Time20 minsCook Time15 minsTotal Time35 mins

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.

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

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.


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


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


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.


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

Nutrition Facts

Servings 4