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Chicken Satay Skewers


Recipe Info

  • Servings : 6
  • Prep Time : 30m
  • Cook Time : 12m
  • Ready In : 42m


  • 3⁄4 cup coconut milk
  • 1 tbsp fish sauce
  • 1 tbsp brown sugar
  • 1 tbsp Thai red curry paste
  • 11⁄2 tsps salt
  • 900g chicken breasts, cut into 11⁄2cm strips
  • 30 skewers, soaked in water
  • Vegetable oil for cooking
  • 3⁄4 cup coconut milk
  • 1⁄4 cup peanut butter
  • 1 tbsp fish sauce
  • 1 tbsp brown sugar
  • 1 tbsp Thai red curry paste
  • 2 tsps chilli-garlic paste
  • 1 tbsp freshly squeezed lime juice


Step 1

Place the coconut milk, fish sauce, brown sugar, curry paste, and salt in a large bowl and whisk to combine.

Step 2

Add the chicken to the marinade. Stir to coat the chicken, cover the bowl with plastic wrap, and refrigerate for at least 30 minutes. Meanwhile, make the sauce.

Step 3

For the peanut sauce: Place everything but the lime juice in a small pan and whisk to combine. Bring to a simmer over medium heat, stirring, until the ingredients are evenly combined, about 3 minutes. Remove the pan from the heat, stir in the lime juice, and transfer the sauce to a small bowl to cool.

Step 4

Heat a grill to medium-high.Thread a single piece of chicken lengthwise onto each skewer.

Step 5

Place the skewers on the grill and cook until grill marks appear on the bottom, about 3 to 4 minutes. Flip the chicken, and cook until grill marks appear on the second side and the chicken is cooked through.

Step 6

Transfer the skewers to a clean serving platter and serve with the peanut sauce and Indian flat bread. Garnish with fresh herbs and pomegranate seeds.

Step 7

Serve with plain yoghurt and honey topped with pomegranate seeds, if desired.

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