Chicken Satay Curry
Here’s what makes it so special: it’s a humble yet flavour-packed dish that transforms everyday chicken thighs into a crowd-pleasing, restaurant-worthy meal. Plus, it’s quick enough for a weeknight dinner but impressive enough to serve to guests. Let’s dive in!
If you’ve been craving something that’s equal parts comforting and vibrant, this Chicken Satay Curry is going to hit all the right notes. Packed with bold Thai flavours and a creamy peanut sauce that’ll have you licking the spoon, this recipe is surprisingly simple and perfect for sharing.Here’s what makes it so special: it’s a humble yet flavour-packed dish that transforms everyday chicken thighs into a crowd-pleasing, restaurant-worthy meal. Plus, it’s quick enough for a weeknight dinner but impressive enough to serve to guests. Let’s dive in!
Why Chicken Satay?
For me, Chicken Satay is one of those dishes that’s pure comfort food. The aroma of the marinade, the sizzle of chicken on the grill, and that luscious, slightly spicy peanut sauce — it’s magic in every bite. What I love most is how the rich, nutty flavours are perfectly balanced with the tang of lime and the heat of red curry paste. And let’s be real, who doesn’t love food on sticks? It’s nostalgic, fun, and incredibly easy to serve.
Ingredients
For the Chicken Satay
500g skinless chicken thighs, cut into cubes
1/2 can coconut milk
2 tbsps Thai red curry paste
1 tbsps fish sauce
1 tsp brown sugar
For the Spicy Peanut Sauce
1/2 cup natural peanut butter
1/2 can coconut milk
2 tbsps red curry paste
1 tbsp soy sauce
1 tbsp lime juice
2 tsps brown sugar
1 tsp garlic paste (adjust to taste)
1 tsp sriracha (adjust to taste)
Extras
Bamboo skewers, soaked in water for 20 minutes
Method
STEP 1Marinate the ChickenIn a bowl, combine coconut milk, red curry paste, fish sauce, and brown sugar. Add the chicken cubes and mix until fully coated. Cover and refrigerate for at least 2 hours, or overnight for the best flavour.
STEP 2Prepare the Spicy Peanut Sauce:While the chicken marinates, prepare the sauce. In a small saucepan over medium heat, whisk together the peanut butter, coconut milk, red curry paste, soy sauce, lime juice, brown sugar, and sriracha. Stir until smooth and slightly thickened. If the sauce feels too thick, add a splash of water to reach your desired consistency. Remove from heat and set aside.
STEP 3Set Up Your Firehawk Hibachi:Light the charcoal in your Firehawk Hibachi and let it burn until it’s white and ashy. This usually takes about 20-30 minutes. Arrange the coals evenly to create consistent heat zones for grilling.
STEP 4Assemble the Skewers:Soak the bamboo skewers in water for 20 minutes to prevent them from burning. Thread the marinated chicken cubes onto the skewers, ensuring they are evenly spaced for even cooking.
STEP 5Grill the Chicken:Place the skewers directly over the hot coals on the Firehawk Hibachi. Cook for 3-4 minutes per side, turning occasionally to ensure even cooking. The Hibachi’s intense, direct heat will give the chicken a beautiful char while keeping it juicy inside. Use tongs to handle the skewers and check for doneness; the chicken should be fully cooked and slightly caramelised on the edges.
STEP 5Serve:Spoon a generous amount of the spicy peanut sauce onto a serving platter. Stack the grilled chicken skewers on top, and garnish with freshly chopped coriander. Serve with jasmine rice or flatbread on the side to soak up the sauce.
How to Serve
When it’s time to plate up, go for a simple but striking presentation. Spoon a generous layer of peanut sauce onto a plate, stack the skewers on top, and finish with a sprinkle of fresh coriander. Pair it with a fluffy bowl of jasmine rice or even some flatbread to soak up all that sauce. If you’re feeling fancy, a side of cucumber salad or pickled veggies adds a refreshing contrast.
A Dish for Everyone
One of the things I love about this recipe is how adaptable it is. Want to make it vegetarian? Swap the chicken for tofu or veggies like zucchini and bell peppers. Need to tone down the spice? Use less curry paste or skip the sriracha. It’s the kind of dish that invites you to make it your own.
Final Thoughts
This Chicken Satay Curry is everything you want in a meal: bold, comforting, and full of love. It’s the kind of dish that brings people together, whether it’s a casual weeknight dinner or a weekend barbecue with friends. I hope you give it a try and, more importantly, that it brings a little extra joy to your table.
As always, I’d love to hear how it turns out for you. Did you make any tweaks? Have a pairing suggestion? Drop a comment or send me a message — I’m all ears!
Notes
If there’s one tip I can’t stress enough, it’s this: let the chicken marinate. The longer you can leave it in the fridge, the better. A minimum of two hours is great, but overnight is even better. This allows the flavours to penetrate deeply, giving you tender, flavourful chicken with every bite.
Also, don’t skip soaking your bamboo skewers! It’s a small step that makes a big difference. The water keeps the skewers from burning on the grill and ensures your chicken stays securely threaded.
One of the best things about this recipe is how approachable it is. Most of the ingredients are pantry staples, especially if you love cooking Asian-inspired dishes. Here’s a quick breakdown of what you’ll need:
For the Chicken:
- Chicken Thighs: They’re juicy, tender, and perfect for grilling. If you prefer, you can use chicken breast, but thighs are much more forgiving if you accidentally overcook them.
- Coconut Milk: This is your flavour powerhouse. Make sure to grab a good-quality brand for the best results.
- Thai Red Curry Paste: This brings the spice and depth. If you’re new to it, don’t worry — it’s not too fiery but adds a wonderful warmth.
- Fish Sauce: Don’t skip this! It’s the secret umami boost that makes this dish authentic.
- Brown Sugar: A little sweetness to balance out the savoury and spicy elements.
For the Spicy Peanut Sauce:
- Peanut Butter: Go for the natural kind if you can. The creaminess it adds is unmatched.
- Coconut Milk: It ties the sauce together and adds richness.
- Soy Sauce & Lime Juice: These add a salty and tangy balance to the sweetness of the peanut butter.
- Sriracha & Garlic Paste: For that extra punch of heat and depth of flavour. Adjust to your liking!
Choose Your Location:
Place your hibachi grill on a sturdy, heat-resistant surface outdoors. Ensure the area is well-ventilated and away from flammable materials.
Prepare the Charcoal:
Use natural lump charcoal for the best results. Avoid lighter fluid or quick-light charcoal to maintain a clean, authentic flavor.
Light the Charcoal:
Place a charcoal chimney starter on the grill. Fill it with charcoal and light a fire starter underneath. Let the coals burn for about 20-30 minutes, until they turn white and ashy.
Spread the Coals:
Carefully pour the hot coals into the hibachi. Use tongs to spread them evenly for consistent heat or create heat zones for direct and indirect cooking.
Preheat the Grill Grate:
Place the grill grate on the hibachi and let it preheat for 5-10 minutes. Brush it with a little oil to prevent sticking.
Get Cooking:
Once the coals are hot and the grate is ready, start grilling your food. Adjust the heat by spreading out or piling up the coals as needed.
Peanut sauce can vary in thickness depending on the type of peanut butter and coconut milk you use. If the sauce feels too thick while you’re preparing it, don’t worry—adjusting the consistency is easy.
Start by adding a tablespoon of warm water or coconut milk at a time, stirring thoroughly after each addition to ensure it’s fully incorporated. The goal is a sauce that is smooth, creamy, and pourable, but not runny. It should have enough body to cling to the chicken but still flow easily when drizzled or spooned onto a plate.
If you accidentally make the sauce too thin, don’t panic. You can thicken it by simmering it over low heat for a few extra minutes, or adding a small spoonful of peanut butter and whisking it in until the texture feels just right.
Remember, the sauce will thicken slightly as it cools, so it’s better to aim for a slightly thinner consistency while it’s still warm. Taste and adjust the seasoning as needed, balancing sweetness, saltiness, and heat to your preference.
Marinating the chicken is one of the most important steps to ensure tender, juicy, and flavourful skewers. The marinade not only enhances the taste but also helps tenderise the meat. Ideally, you should let the chicken marinate overnight in the refrigerator, as this allows the flavours to deeply penetrate each piece, resulting in a much more satisfying dish.
If you’re in a hurry, even a quick 30-minute marinade will infuse some flavour, but it won’t achieve the same depth as a longer marination. To make the most of a shorter marinating time, try cutting the chicken into smaller, evenly sized pieces to maximise surface area, allowing the marinade to coat more of the meat quickly.
When marinating overnight, make sure to cover the bowl tightly or use a resealable plastic bag to prevent the marinade from absorbing other fridge odours. If possible, stir or massage the chicken halfway through the marination process to ensure an even coating.
Pro Tip: Avoid marinating for longer than 24 hours, as the acids in the marinade can start to break down the proteins too much, resulting in a mushy texture. For the perfect balance of flavour and texture, aim for 8-12 hours if time allows.
Did you make this recipe?
Let me know how it turned out for you! Leave a comment below or tag @aldergrills on Instagram.
