Thai Chicken Satay

  • Aug, 03 , 22
  • Shuli Madmone


6 or more


1/2 Cup canned coconut milk
1 1/2 tsp ground coriander
1 tsp yellow curry powder
1 tsp fish sauce
1/2 tsp Thai seasoning
1 lb. de-boned, skinless chicken breasts, cut into strips
1 Tbsp chopped cilantro
1 Tbsp unsalted peanuts, roughly chopped
12 Wooden skewers
1 Cup Thai peanut sauce


In a medium bowl, mix together the coconut milk, coriander, curry powder, fish sauce, and Thai seasoning. Add the chicken strips, and coat well. Cover, and refrigerate for approx. 30 minutes or more to thoroughly marinate.


Preheat an indoor or outdoor grill on high heat. Thread the chicken strips onto skewers. Grill chicken for 2 to 3 minutes on each side, or until thoroughly cooked. Transfer to a serving dish, sprinkle chopped peanuts on top, and garnish with cilantro. Serve with peanut sauce for dipping.