Coconut Turmeric Chicken Satay with Peanut Sauce
Chef & Safety Quick Answer: Thai chicken satay ribbons absorb rich coconut milk, lemongrass, and ground turmeric before searing over high heat for 6 to ...
Cook Coconut Turmeric Chicken Satay with Peanut Sauce for 10 minutes until the internal temperature reaches 165°F Minimum. Rest for 5–10 Mins before slicing so juices redistribute and carryover heat reaches full USDA FSIS food safety standards.
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| Recipe | Coconut Turmeric Chicken Satay with Peanut Sauce |
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Thai chicken satay ribbons absorb rich coconut milk, lemongrass, and ground turmeric before searing over high heat for 6 to 8 minutes. Searing marinated poultry over direct heat creates caramelized edges that pair with warm, spicy red curry peanut sauce.
Recipe Overview & Cooking Metrics
| Prep Time | 20 minutes | Cook Time | 10 minutes |
| Total Time | 35 minutes | Servings | 4 servings |
| Calories / Serving | 380 kcal | Protein / Serving | 34g |
| Cuisine | Thai Street Food | Category | Grilled |
Equipment Needed
- Cast iron grill pan or charcoal grill
- Small saucepan for peanut sauce
- Pastry basting brush
- Digital probe meat thermometer
Ingredients
- 1.5 pounds boneless skinless chicken breasts, sliced into 1/2-inch wide ribbons
- 1/2 cup canned full-fat coconut milk
- 1 stalk fresh lemongrass (tender white bulb finely minced)
- 1 tablespoon ground turmeric
- 1 tablespoon ground coriander
- 1 tablespoon brown sugar
- 1 tablespoon fish sauce
- 3 cloves garlic, minced
- 12 bamboo skewers, soaked in water for 30 minutes
- 1/2 cup creamy peanut butter
- 1/4 cup warm water
- 1 tablespoon red Thai curry paste
- 1 tablespoon fresh lime juice
- Fresh cilantro sprigs and lime wedges for serving
Step-by-Step Cooking Instructions
- In a bowl, whisk together coconut milk, minced lemongrass, ground turmeric, coriander, brown sugar, fish sauce, and minced garlic.
- Add chicken ribbons, toss to coat in golden marinade, and let rest for 15 minutes at room temperature.
- Thread each marinated chicken strip onto a soaked bamboo skewer in an S-shaped accordion ribbon.
- Make spicy peanut dip: in a small saucepan over medium-low heat, whisk peanut butter, warm water, red curry paste, and lime juice for 3 to 4 minutes until smooth and warm.
- Preheat a cast iron grill pan over high heat for 4 minutes until smoking hot. Brush grates with cooking oil.
- Lay skewers flat on hot grill pan. Cook undisturbed for 3 to 4 minutes until charred grill marks appear.
- Flip skewers and cook for 3 minutes until chicken tests 165°F (74°C) on a digital probe.
- Arrange skewers on a serving platter with lime wedges, fresh cilantro sprigs, and warm peanut dipping sauce in a small ceramic bowl.
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Frequently Asked Questions
Weave chicken strips onto bamboo skewers in a loose S-shaped ribbon without bunching tightly. This ensures heat penetrates both sides evenly in under 8 minutes.
Yes. Peanut sauce keeps refrigerated in an airtight jar for up to 1 week. Reheat gently with 2 tablespoons warm water to loosen texture before serving.
Yes. Bake on a foil-lined baking sheet at 425°F (218°C) for 10 to 12 minutes, flipping halfway and broiling on High for 2 minutes to achieve charred edges.
Method
The key details are in the summary above.
Essential Benchmarks for Perfect Poultry
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Safe Pull Temp
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Resting Time Formula
Retain up to 40% more natural juices with proper carryover heat resting.
Salt Ratio & Timing
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Crispy Skin Science
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Nutrition per serving
Coconut Turmeric Chicken Satay with Peanut Sauce, your questions.
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