Thai Chicken Satay

Thai Chicken Satay

Prep Time 20 minutes
Cook Time 10 minutes
Total Time 1 hour 30 minutes
Servings 8 people


  • 2 tbs vegetable oil
  • 2 tbs soy sauce
  • 2 tsp tamarind paste
  • 1 stalk Mariposa Farms Fresh Lemongrass chopped
  • 2 cloves garlic crushed
  • 1 tsp cumin ground
  • 1 tsp coriander ground
  • 1 tbs lime juice
  • 1 tsp muscavado sugar
  • 1/2 tsp chili powder
  • 2 lb chicken breast boneless, skinless, cut into strips
  • 20 wooden skewers soaked in water for 30 minutes
  • 2 tbs peanuts chopped
  • 14 oz coconut milk
  • 2 tsp red Thai curry paste
  • 1 tbs fish sauce
  • 1 tsp tomato paste
  • 1 tbs brown sugar


  • Place vegetable oil, soy sauce, tamarind paste, lemon grass, garlic, cumin, coriander, lime juice, muscovado sugar, and chili powder in a blender and process to a smooth paste. In a large bowl, or a large resealable plastic bag, toss chicken strips with marinade. Refrigerate for 1 hour.
  • Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
  • In a small saucepan, combine peanut butter, peanuts, coconut milk, curry paste, fish sauce, tomato paste, and brown sugar. Cook and stir over medium-low heat until smooth. Keep warm.
  • Thread chicken onto skewers. Grill until no longer pink in the center, 3 to 5 minutes on each side. Serve with peanut sauce.