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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
      If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
      For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from 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.

Accessories you need

  • Spatula TM5/TM6
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**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 The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd 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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