This versatile and savory dish for Panang Curry Chicken Satay is perfect for weekend barbecues, but simple enough to be made as a weeknight dinner.
Chicken Satay is most commonly made with red curry paste, but this recipe combines creamy coconut milk with spicy panang curry paste for a twist on a traditional Thai favorite.
For larger gatherings or parties, the ingredients for this recipe can easily be doubled or tripled. Since the chicken can be marinated for up to four hours in the refrigerator, and the peanut sauce can be made ahead of time as well, this recipe is also a great time saver.
Panang Curry Chicken
Ingredients:
- Bamboo Skewers
- 1 lb boneless, skinless chicken tenders
- 3/4 cup coconut milk
- 1 1/2 teaspoons panang curry paste
- 2 tsp. cilantro, chopped (optional)
- 2 tsp. brown sugar
- salt and pepper to taste
Directions:
- Soak the bamboo skewers in cold water for 20 minutes or more.
- Thread the chicken tenders onto the bamboo skewers, about two tenders per skewer.
- Place the coconut milk, panang curry paste, cilantro, salt and pepper in a rectangular baking dish and whisk together until well blended.
- Place the chicken skewers into the baking dish and turn each skewer to coat with the marinade.
- Cover the baking dish with plastic wrap, and let chicken marinate in the refrigerator for 2-4 hours.
- When chicken is done marinating, heat the grill.
- Place the chicken skewers on the grill, and cook for 3-4 minutes on each side, or until done.
- Remove chicken skewers from grill and place on a serving dish.
Peanut Sauce
Ingredients:
- 1/2 cup smooth peanut butter
- 1 cup coconut milk
- 1/4 cup chicken stock
- 1 1/2 tbsp panang curry paste
- 2 1/2 tbsp fresh lime juice
- 1/2 tsp. salt
- 1/4 cup brown sugar
Directions:
- In a small pot, over medium heat, bring the coconut milk to a boil.
- Reduce heat, and whisk in the panang curry paste until blended, about 2 minutes.
- Add the peanut butter, brown sugar and chicken stock to the pot.
- Cook for approximately 5 minutes, stirring constantly.
- Remove from heat and stir in lime juice and salt.
This recipe makes approximately four servings. For spicier skewers or sauce, increase the amount of curry paste to the desired degree of heat. Using more than 3 tablespoons of panang curry paste in either the peanut sauce or the chicken satay marinade is not recommended.
Some traditional side dishes for this dish are steamed white rice, and Thai cucumber salad. Steamed green vegetables such as broccoli, snap peas or green beans also make suitable accompaniments. Top off the meal with a Thai Iced Tea for the complete Thai dining experience.
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