Pork Free Thai Chicken Satay

Total time1 hr 45 min

Prep time30 min

Cook time15 min

4.7

(25)

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Ingredients

4 servings

For the chicken

1.5 lbs boneless, skinless chicken thighs
⅓ cup full-fat coconut milk
2 stalks lemongrass, tender inner part only, finely minced
3 cloves garlic, minced
1 tbsp fish sauce
1 tbsp soy sauce
1 tbsp light brown sugar
1 tsp ground turmeric
1 tsp ground coriander
½ tsp ground cumin
½ tsp white pepper
1 tbsp neutral oil (such as canola or vegetable oil)

For the peanut sauce

¾ cup creamy peanut butter
1 can (13.5 oz) full-fat coconut milk
2 tbsp fish sauce
2 tbsp light brown sugar
2 tbsp fresh lime juice
1 tbsp red curry paste
1 tsp toasted sesame oil

For serving

sliced cucumber, for serving
lime wedges, for serving
fresh cilantro leaves, for serving (optional)
crushed roasted peanuts, for serving (optional)

Instructions

1
If using bamboo skewers, soak them in cold water for at least 30 minutes so they don't scorch on the grill.
2
Slice the chicken thighs lengthwise into strips about 1 inch wide and 4–5 inches long. In a large bowl, whisk together the coconut milk, lemongrass, garlic, fish sauce, soy sauce, brown sugar, turmeric, coriander, cumin, white pepper, and neutral oil until combined. Add the chicken strips and toss to coat thoroughly. Cover and refrigerate for at least 1 hour.

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