Cooking Times

150 min
Prep Time
20 min
Cook Time
170 min
Total Time

Ingredients (8 items)

600.00 g Chicken thighs
cut in strips
200.00 ml Coconut milk
for marinade
1.00 tsp Turmeric powder
ground turmeric
2.00 stalks Lemongrass
minced
150.00 g Peanut butter
natural peanut butter
2.00 tbsp Red curry paste
Thai red curry paste
3.00 tbsp Palm sugar
or brown sugar
1.00 tbsp Tamarind paste
concentrated

Instructions (6 steps)

1
Marinate chicken in coconut milk, turmeric, and lemongrass for 2 hours.
120 minutes
2
Thread chicken onto soaked bamboo skewers.
3
Grill over medium heat, turning frequently, 10-12 minutes.
12 minutes
4
Make peanut sauce: heat remaining coconut milk with curry paste.
3 minutes
5
Add peanut butter, palm sugar, and tamarind, simmer until thick.
5 minutes
6
Serve satay with peanut sauce and cucumber salad.