Thai Chicken Satay with Peanut Sauce

The formula

Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 136.

	this recipe	typical

Adapts cleanly: dairy-free, egg-free, nut-free (documented swaps, applied on the dish page)

Ingredients

Weights computed by us.

400 g	400 g/14oz coconut milk ((1 can), full fat)
	13-16 bamboo skewers (, 16cm / 6.5" long (Note 1))
600 g	600 g / 1.2lb chicken thighs (, boneless skinless, cut into 2cm/4/5" pieces (Note 2))
6 g	1 tbsp curry powder ((Note 3))
4 g	1 tsp white sugar
10 g	2 tsp red curry paste ((Note 4))
4 g	1 tsp cooking salt / kosher salt ((sub 1/2 tsp table salt))
31 g	2 tbsp red curry paste ((Note 4))
194 g	3/4 cup natural peanut butter, smooth ((Note 5))
50 g	1/4 cup white sugar
11 g	2 tsp dark soy sauce ((Note 6))
4 g	1 tsp cooking salt / kosher salt ((sub 1/2 tsp table salt))
30 g	2 tbsp cider vinegar ((Note 7))
177 g	3/4 cup water
18 g	2 tbsp peanuts finely chopped
	Lime wedges ((optional))
	Coriander / cilantro leaves and sliced red chilli ((optional))

Method: 12 steps, published by www.recipetineats.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.

“I’m not sure where I went wrong, or if I’m just not used to spice, but this sauce was so spicy for my family (and I used over 1kg chicken with this same recipe). I think if I make it again, I’ll have to halve the amount of curry in it (at least). The flavour w” — a cook, 4★

“I have been circling this recipe for years ... I mean peanut butter and chicken ...? I've only heard of horror stories concerning these two paired. So I took the plunge, hubby fired up the BBQ and jaws on the floor. No way!!! It's incredibly delicious! That "b” — a cook, 5★