Curry Coconut Chicken Satay with a Mango Cucumber Salad – it’s bursting of Thai flavors such as creamy coconut, lemongrass and peanuts. Pungent garlic, citrusy cilantro and sweet mango are great combinations with this Curry Coconut Chicken Satay.
Satay originates from Indonesia, but satay is widely used in South East Asia. I call this a Thai dish because of all the coconut, lemongrass and mango. I haven’t been to Indonesia, but I have eaten my fair share of green curries and lemongrass in Thailand.
Is there such a thing as a fair share of green curries? I want more! But more on that later… Let’s get back to this delicious Curry Coconut Chicken Satay.
Curry Coconut Chicken Satay and Mango Cucumber Salad
This is a recipe adapted from Godt.no. I just love lemongrass and need it in all my Thai food. This time I tried to not make it too spicy, as I wanted the coconut and peanut sauce to shine through. And I think I succeeded. It’s mild, but it’s bursting of delicious flavors.
When I was on vacation in the Balkan countries, I was struck by how little spices they used. Like NOTHING. When I came back from vacation I was starving for spice. I went straight to foods such as enchiladas, Korean bulgogi, Indian style kebabs with cilantro garlic naan, Chinese beef and broccoli and of course delicious Curry Coconut Chicken Satay. I never knew I could miss garlic as much. Note to self: Bring at least garlic powder and chili powder on vacation!
But I digress.
These chicken satay skewers are perfect dipping in the peanut sauce for a flavorful appetizer. It could also be served as a whole meal with steamed rice and mango cucumber salad. It’s easy and it’s very little hands-on time. We need a little time marinating the chicken for it to infuse all the coconut and green curry paste, but it’s worth it, don’t you think?
Cut the chicken into chunks and mix with all the ingredients for the marinade (coconut milk through salt). And for those wonder about the brand I use for green curry paste, this is it: Aroy D Green Curry Paste. It’s strong but it’s so flavorful and delicious. Cover with foil and let it marinade at least 1 hour, but I think overnight is best (isn’t it always so?).
While the chicken is marinating, we will make the peanut sauce: Boil the water in a small saucepan and stir in the chunky peanut butter. Turn off the heat and add the rest of the ingredients. Stir until a smooth sauce. If you think the sauce is too thick, add in more water. Garnish with peanuts, cilantro and a drizzle of sesame oil.
Thread the chicken chunks onto skewers. If you use bamboo skewers, remember to soak them in water for a while before grilling, to avoid them burning. Preferably grill the chicken satay skewers (but in the oven or pan is fine too) over high heat for 12-14 minutes. Turn the skewers a few times to make sure they are evenly grilled. They are done when the juices run clear!
Make the Mango Cucumber Salad: Dice and slice all the ingredients as you wish or as stated in the ingredients list. I like to scrape out most of the seeds of the cucumber to make it less wet, but it’s not necessary. Mix everything together and juice one lime over it. Garnish with a little bit of cilantro.
Serve with steamed rice and you have yourself a delicious South East Asian dinner!
Foods packed with spices and flavors that I missed while on vacation:
- Vegan Thai Lemongrass Noodle Soup
- Sweet and Spicy Asian Beef and Broccoli
- Cheesy Beef and Beans Enchiladas with Homemade Enchilada Sauce
- Indian Style Kebabs with a Fresh Tomato Salad
- Middle Eastern Tabbouleh with Quinoa
- Grilled Harissa Chicken Salad with Creamy Cilantro Sauce
What’s your tips on staying in a place where you dislike the food?
Let me know in the comment section below, or tag me @thegingerwithspice on Instagram. And don’t forget to Pin it for later!
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Curry Coconut Chicken Satay with Mango Cucumber Salad
Curry Coconut Chicken
- 4 chicken breast About 1 lb / 500g
- 1/2 cup coconut milk 125ml
- 4 cloves garlic grated
- 1 yellow onion finely chopped
- 1 stalk lemongrass finely chopped
- 1 tbsp green curry paste
- 1 tbsp fish sauce
- 1 tsp honey
- 1 tsp turmeric
- 1/2 tsp salt
Peanut Satay Sauce
- 1 cup water 250ml
- 1/3 cup chunky peanut butter 80ml. Creamy works too
- 1/2 cup hoisin sauce 125ml
- 2 tbsp sweet chili sauce
- 2-3 tbsp sesame oil
- 2 cloves garlic grated
- 1/2 cup coarsley chopped peanuts optional
- 1/3 cup finely chopped cilantro large handful, optional
Mango Cucumber Salad
- 2 small mango diced
- 1/2 cucumber julienned or sliced
- 1 tbsp ginger minced
- 1/2 small red onion thinly sliced or chopped
- 1/2 small red chili leave the seeds if you want more heat
- 1 lime juice only
- handful cilantro finely chopped
- steamed rice optional*
- Marinate the chicken: Cut the chicken into even sized chunks and mix with all the ingredients for the marinade (coconut milk through salt). Cover with foil and let it marinade at least 1 hour. Overnight is best.
- Grill the chicken: Thread the chicken chunks onto skewers. Preferably grill them (but in the oven or pan is fine) over high heat for 10-14 minutes. Turn the skewers a few times to make sure they are evenly grilled. Done when the juices run clear.
- Make the peanut sauce: Boil the water in a small saucepan and stir in the chunky peanut butter. Reduce to a barely simmer and add the rest of the ingredients. Simmer for about a minute and stir until a smooth sauce (with peanut chunks!).
- Mango Cucumber Salad: Dice and slice all the ingredients as you wish or as stated in the ingredients list. I like to scrape out most of the seeds of the cucumber to make it less wet. Mix everything together and juice one lime over it. Garnish with a little bit of cilantro.
- Serve with steamed rice for dinner, or without as an appetizer.