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Satay Chicken



4 person(s)


  • 600 grams chicken thighs, Diced or sliced
  • 2 tsp Thai red curry paste
  • 1 tsp salt
  • 1 tsp white sugar
  • 1 tbsp curry powder
  • 400 g canned coconut milk, full fat

Thai peanut sauce

  • 2 tbsp Thai red curry paste
  • 180 g Smooth peanut butter, natural / pure
  • 50 g white sugar
  • 2 tsp dark soy sauce
  • 1 tsp salt
  • 2 tbsp apple cider vinegar
  • 130 g water, adjust to preferred consistancy

To serve

  • 2 pinches peanuts, crushed
  • 1 lime, cut into wedges
  • 6 sprigs coriander, fresh, leaves only
  • 6-10 skewers
  • 1 long red chilli, sliced
  • 6
    10h 30min
    Preparation 30min
  • 7
  • 8
    • Appliance TM 5 image
      Recipe is created for
      TM 5
      Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
  • 9

Recipe's preparation

  1. *Recipe adapted from https://www.recipetineats.com/thai-chicken-satay-peanut-sauce/
    If using Bamboo skewers, soak skewers for 2 hours in water.
  2. Chicken skewers
  3. 1. Mix together the chicken and Marinade with 1/4 cup of coconut milk, then set aside for at least 20 minutes, or overnight.
    2. Thread onto skewers - I do 4 to 5 pieces each.
    Set aside to start on sauce.
  4. Thai Peanut Sauce
  5. 1. Place remaining coconut milk and Peanut Sauce ingredients in the thermo bowl. - including water.
    2. Cook for 15mins, 90degrees, speed 2, mc off. Meanwhile..
    3. Heat 1.5 tbsp oil in a large non stick pan over medium high heat.
    4. Cook skewers in batches for 3 minutes on each side until golden.
  6. To serve
  7. 1. Pour some sauce into a bowl. Sprinkle with some peanuts - stir some through if you want.
    2. Pile satay skewers onto a platter, sprinkle with remaining peanuts, coriander and chilli.
    3. Serve with sauce on the side for dipping.


**This recipe has not been tested using home made curry paste.

Natural peanut butter is 100% peanuts and has a stronger peanut flavour than commercial peanut butter which has sugar and other additives. It is also thinner so less water is required to achieve the right consistency. Pretty widely available nowadays in the health food section of supermarkets.

Can use normal peanut butter spread but the peanut flavour is not as good and sauce will be thicker. Do not be tempted to dilute with too much water - it will dilute the flavour.

Sub: 1 cup raw unsalted peanuts blitzed until smooth with 1/2 cup or so coconut milk called for in the peanut sauce (helps make it super smooth).

Dark soy sauce adds seasoning and deepens colour of sauce. Can sub with light or all purpose soy sauce but sauce colour will be lighter.

Peanut Sauce - makes more than you will need, probably only use 1/3. Hard to make less, also this recipe uses a whole can of coconut milk. Lasts 1 week in the fridge - or freeze.

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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