These delicious cupcakes are quite simple to make. This delectable dessert is enhanced by fresh strawberry compote and whipped cream cheese icing.
| Prep Time: | 15 mins |
| Cook Time: | 20 mins |
| Additional Time: | 2 hrs |
| Total Time: | 2 hrs 35 mins |
| Servings: | 4 |
Ingredients
- 1 1/4 cup unsweetened coconut milk, divided
- 5 teaspoons yellow curry powder, divided
- 4 teaspoon white sugar, divided
- 4 teaspoon fish sauce, divided
- ½ teaspoon granulated garlic
- 1 pound skinless, boneless chicken breasts, cut into strips
- 8 skewers
- 2 tablespoons olive oil
- ½ cup chicken broth
- ¼ cup creamy peanut butter
- 1 tablespoon lime juice
Instructions
- Combine 1/2 cup coconut milk, 2 teaspoons curry powder, 1 teaspoon sugar, 1 teaspoon fish sauce, and granulated garlic in a bowl. Add chicken pieces and toss to coat. Cover and refrigerate for at least 2 hours.
- Remove chicken from marinade and shake off excess. Discard remaining marinade. Thread marinated chicken onto skewers.
- Heat olive oil in a large skillet over medium-high heat. Cook chicken skewers in hot oil until browned and no longer pink in the center, 3 to 4 minutes on each side.
- Bring remaining 3/4 cup coconut milk to a simmer in a small saucepan over medium heat. Stir in remaining 3 teaspoons curry powder and simmer for 4 minutes. Add chicken broth, peanut butter, lime juice, remaining 3 teaspoons sugar, and remaining 3 teaspoons fish sauce; simmer for 1 minute. Serve dipping sauce with chicken skewers.
- Nutrition data for this recipe includes the full amount of marinade ingredients. The actual amount consumed will vary.
Nutrition Facts
| Calories | 466 kcal |
| Carbohydrate | 12 g |
| Cholesterol | 70 mg |
| Dietary Fiber | 3 g |
| Protein | 32 g |
| Saturated Fat | 17 g |
| Sodium | 655 mg |
| Sugars | 6 g |
| Fat | 34 g |
| Unsaturated Fat | 0 g |
Reviews
Loved, loved this meal!
easy and delicious
This one was easy and very flavorful. The only thing I did different was to make double the dipping sauce. We will always sauce things up!
The family enjoyed the satay chicken. I added 1 Tbs low sodium soy sauce and an extra 1/2 tsp lime juice to peanut sauce. Simmered it a little longer than required to thicken. Excellent. This dish received (a keeper) award by my husband and adult son!!! Thank you-
The chicken was ok but the sauce was not good. Will not make this again.
I did not have fish sauce so substituted oyster sauce. Did not use skewers, just simmered chicken pieces in pan for about 10 minutes. Served this dish with coconut rice also made from this site. Everything came together and looked beautiful when plated. Delicious!
I used a little less peanut butter for the dipping sauce…only because I ran out…and we thought it tasted great. The only other change I made was cooking the chicken. I used an air fryer. I just placed a piece of aluminum foil first and my fryer came with skewers and a holding rack which cooked the chicken to perfection! I cooked at 375° for 20 minutes.
Excellent! My first try at satay! Amazing flavor! Of course, I did make some personal changes. The marinade was as is, and fabulous. I did marinate for 7 hours, and worth it! The peanut sauce was great, but only a bit too sweet for me, so I added some soy sauce and red chili paste, to taste. I also used chunky peanut butter, and halved the amount of sugars. Excellent recipe and sauce! Thank you!
This sauce was a winner. I excluded the no vegetarian ingredients and served it over stirfry. It was still great. I made it for someone who “doesn’t usually like this kind of thing” and they thought it was delicious. Great dish for parties as it was quick and easy to prepare.
Delicious. I didn’t have curry powder so substituted with turmeric, cumin, chili powder, parsley, and pepper. Marinated for about 4 hours. The chicken was great!
Not as flavorful as I had hoped, despite the easy prep.
No changes to this recipe it was fine just the way it is. The Peanut sauce is fantastic also. I will make this combo again.
Needs some cracked red pepper…..
Yummy!!! I used red curry because I didn’t have any yellow curry and it was delicious! Served with jasmine rice and sautéed carrots, red peppers and broccoli.
I made this a week ago, froze half of it (dinner prep), and at the other half fresh. Both the fresh and the rewarmed frozen leftovers were awesome! I’m about to make 24 servings of it for future dinners and freeze them again. This time around, I’m leaving out the added sugar in the sauce (it was a bit sweet for us) and I’m going to swap out Hoisin sauce for the fish sauce for a little more complexity of flavor, and I’ll cut back a little on the coconut milk to make it thicker and a little less sweet (not much though). Great recipe! Thanks for sharing it!
Satay was one of my favorite dishes at a restaurant I frequented in Seattle, WA, so I was eager to try this recipe. I was not disappointed at all – it was just like the restaurant version. I served it the first time over rice noodles then, for the leftovers I used Chow Mein Noodles, just for the “crunch” factor. Next time, and there will be next time, I’m going to try, cubing the marinated chicken and grilling them on skewers with tomatoes, instead of using the oven. .
These were yummy and the sauce was very good. I made the recipe as written . I was a little worried about the sauce being too runny with so much liquid, but after simmering it thickened up nicely. Great summer entertaining recipe. Thanks for sharing, AR.
This was a delicious recipe. Everyone loved it! Thanks for sharing with great video.
I really liked it! I should have read the directions the morning of the day I made it, because I ended up not having enough time to refrigerate the chicken. It just ended up being a little bland, but the peanut sauce made up for it and the entire dish was otherwise super delicious!
This is an excellent recipe! I made it so we could have homemade Vietnamese food. I served it over rice vermicelli with shredded raw carrots and cabbage and poured some of the peanut sauce on top. Definitely going to save this recipe!
Awesome – add cilantro for an even deeper flavor!