Back to Thai Recipes
Author:
foodinfivemins
TikTok
1M
30K
Chicken Satay Skewers with Chilli Courgette
This vibrant recipe features tender chicken skewers marinated in a rich peanut and red curry sauce, grilled to perfection, and served alongside spicy chilli courgettes. An additional fresh coconut-lime sauce brightens the dish, offering a delicious balance of sweet, savory, and tangy flavors. Perfect for a satisfying and flavorful meal.
#Chicken
#Satay
#Skewers
#Chilli Courgette
#Peanut
#Thai
#Dinner
#High Protein
#Spicy
Mixing the rich satay marinade
Recipe Information
20m
Prep Time
18m
Cook Time
55m
Total Time
3
Servings
Medium
Thai
English
Nutrition (per serving)
857
Calories
64g
Protein
59g
Carbs
41g
Fat
Sautéing vibrant chilli courgettes
Ingredients
Servings: 3
💡 Tip: Check off ingredients as you add them to keep track of your progress!
Grilling chicken satay skewers to perfection
Instructions
0/8 completed
0%
- Prepare the satay marinade by combining peanut butter, red curry paste, 50ml coconut milk, soy sauce, and fish sauce in a bowl. Mix until well combined.2m
Preview2mPreviewPrepare the satay marinade by combining peanut butter, red curry paste, 50ml coconut milk, soy sauce, and fish sauce in a bowl. Mix until well combined. - Cut the chicken breast into bite-sized pieces and add them to the prepared marinade. Toss to coat all the chicken evenly. Let it marinate for at least 15 minutes, or ideally longer.15m
Preview15mPreviewCut the chicken breast into bite-sized pieces and add them to the prepared marinade. Toss to coat all the chicken evenly. Let it marinate for at least 15 minutes, or ideally longer. - While the chicken marinates, prepare the courgettes by slicing them into half-moons or desired shapes. Chop the spring onions.5m
Preview5mPreviewWhile the chicken marinates, prepare the courgettes by slicing them into half-moons or desired shapes. Chop the spring onions. - Heat salted butter in a pan. Add the sliced courgettes and chopped spring onions and sauté until tender-crisp and slightly browned.7m
Preview7mPreviewHeat salted butter in a pan. Add the sliced courgettes and chopped spring onions and sauté until tender-crisp and slightly browned. - Thread the marinated chicken pieces onto skewers. If using wooden skewers, remember to soak them in water for at least 30 minutes beforehand to prevent burning.5m
Preview5mPreviewThread the marinated chicken pieces onto skewers. If using wooden skewers, remember to soak them in water for at least 30 minutes beforehand to prevent burning. - Cook the chicken skewers by grilling, pan-frying, or baking until the chicken is cooked through and lightly charred on the edges. Ensure internal temperature reaches 165°F (74°C).10m
Preview10mPreviewCook the chicken skewers by grilling, pan-frying, or baking until the chicken is cooked through and lightly charred on the edges. Ensure internal temperature reaches 165°F (74°C). - Prepare the additional sauce by combining 250ml coconut milk, fresh lime juice, chopped fresh coriander leaves, and brown sugar. Stir until the sugar dissolves.3m
Preview3mPreviewPrepare the additional sauce by combining 250ml coconut milk, fresh lime juice, chopped fresh coriander leaves, and brown sugar. Stir until the sugar dissolves. - Serve the cooked chicken satay skewers immediately with the chilli courgettes. Drizzle generously with the additional coconut-lime sauce and garnish with extra coriander or chopped peanuts if desired.2m
Preview2mPreviewServe the cooked chicken satay skewers immediately with the chilli courgettes. Drizzle generously with the additional coconut-lime sauce and garnish with extra coriander or chopped peanuts if desired.
💡 Tip: Click on any step to mark it as completed and track your cooking progress!
