Thai Chicken Satay Curry - dreamy, creamy and insanely good

by Roshni Khemlani-Mehta May 23, 2021

This recipe is authentic, delicious and super decadent - it tastes just like something you would eat at a great Thai restaurant and best of all is super easy to put together. It's hands down a must try for any Asian foodie! This recipe is from Cafe Delites - one of my go-to sites for high-end restaurant tasting recipes. Their recipes are indulgent but they never fail to produce outstanding food.

You will need:

For The Chicken Marinade:

4 tablespoons coconut milk (from a 400ml tin)
1 1/2 tablespoons creamy peanut butter
1 1/4 tablespoon packed light brown sugar (or date sugar)
1 1/4 tablespoon Thai red curry paste
1 tablespoon Kecap Manis (sweet soy sauce)
1 tablespoon fish sauce (reduce to 1/2 tbsp if you don't like the smell of fish sauce)
Pinch of salt
4 skinless chicken thighs
2 teaspoons Peanut oil or Avocado oil for frying

For the Peanut Sauce:

1 1/3 cup coconut milk (all remaining milk from the tin)
1/4 cup creamy peanut butter (all natural preferable)
1 tablespoon fish sauce
1 tablespoon sweet soy sauce (Kecap manis)
1 tablespoon packed brown sugar (or date sugar)
1 tablespoon Thai red curry paste
1/2 tablespoon Tamarind puree (optional)
Pinch of salt
1 teaspoon minced garlic
1-2 tablespoons freshly squeezed lime juice
Cilantro leaves to garnish
Lime wedges to garnish
Red chillies, sliced to garnish

Method:

1. For the chicken marinade, mix together the coconut milk, peanut butter, brown sugar, curry paste, sauces and salt in a large, shallow bowl until well combined and creamy. Add in the chicken, turning to coat completely with the marinade. Allow to marinade for at least 10 minutes to half an hour in the refrigerator (if time allows). I usually try and marinate for a few hours to achieve the best results.

2. Preheat oven to 400°F | 200°C.

3. Heat oil in an oven-proof pan or skillet over medium-high heat. Sear the chicken until browned on each side and fragrant (about 8-10 minutes each side). Transfer to the oven and continue cooking for a further 30 minutes, or until the chicken is cooked through (juices run clear and no longer pink inside).

4. While the chicken is in the oven, combine all Peanut Sauce ingredients into a saucepan EXCEPT for the lime juice. Bring to a boil, reduce heat and allow to simmer until combined and thickened (about 5-6 minutes). Once thick, take off heat and stir in the lime juice (start with 1 tablespoon and adjust accordingly to suit your tastes).

5. Serve the chicken with the peanut sauce: either pour it all into the pan with the chicken OR serve separately.

6. Garnish with fresh cilantro leaves, lime wedges and red chillies.