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Satay Chicken Skewers with Peanut Sauce

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Dinner, Main Course, Meal Prep
Cuisine Thai
Servings 2
Calories 560 kcal

Ingredients
  

For the Chicken + Marinade

  • 400 g chicken breast fillet cut into 1" (2.5cm) cubes
  • 1-2 fresh garlic cloves minced or 1 tsp minced from a jar
  • 2 tsp red curry paste I use the brand Maesri
  • 1 tsp brown sugar
  • ½ tsp each coriander powder, paprika & black pepper
  • ¼ tsp turmeric powder
  • 1 tbsp light soy sauce
  • ½ tsp fish sauce
  • 40 ml coconut milk I always use the brand Kara

For the Epic Peanut Sauce

  • 2 tbsp smooth or crunchy peanut butter if using crunchy peanut butter, omit chopped peanuts from the sauce
  • 1 tsp red curry paste I use the brand Maesri
  • 1-2 fresh garlic cloves minced or 1 tsp minced from a jar
  • 1 tbsp brown sugar
  • 1 tbsp light soy sauce
  • ½ tsp fish sauce
  • 120 ml coconut milk I always use the brand Kara
  • ½ juice of half a lime
  • 1 tbsp chopped roasted salted peanuts omit if using crunchy peanut butter

To Garnish (Optional)

  • chopped spring onion
  • fresh coriander
  • chopped roasted salted peanuts
  • lime wedges
  • sesame seeds

Instructions
 

  • Cut the chicken breast into even 1" (2.5cm) cubes.
  • Add all the marinade ingredients to a large bowl and stir to combine. Add the chicken and toss until evenly coated. Marinate for 10 minutes.
  • Meanwhile, add all the peanut sauce ingredients, except the chopped peanuts, to a small saucepan. Cook over low heat for 3-5 minutes, stirring until smooth and slightly thickened. Remove from the heat. Stir in the chopped peanuts if using smooth peanut butter.
  • Towards the end of the marinating time, preheat the air fryer to 190°C/375°F for 5 minutes.
  • Thread the chicken onto skewers, leaving a little space between each piece. Metal, bamboo or wooden skewers can be used. If using metal skewers, turn them carefully, as they will be hot.
  • Arrange the skewers in a single layer in the air fryer basket. Cook at 190°C/375°F for 7 minutes, then turn and cook for another 7 minutes.
  • Increase the temperature to 200°C/400°F and cook for a final 2 minutes, or until lightly charred around the edges and the chicken reaches an internal temperature of 75°C/167°F.
  • Brush the hot skewers with the peanut sauce, then garnish with chopped spring onion, fresh coriander and extra chopped roasted salted peanuts.
  • Serve immediately with the remaining peanut sauce. To make it a complete meal, serve with quinoa or rice and a fresh salad.