Easy Chicken Satay

Easy Chicken Satay from Pinay In Texas Cooking Corner


  • 3/4 cup Thai Kitchen® Coconut Milk
  • 3 Tbsp Thai Kitchen® Premium Fish Sauce
  • 3 Tbsp Thai Kitchen® Red Curry Paste
  • 1 1/2 lb boneless skinless chicken breasts, cut into 3/4-inch strips

You will need 12 bamboo skewers.


Prep Time: 15 minutes Cook Time: 6 minutes Makes 12 servings

1. Prepare marinade by mixing Thai Kitchen® Coconut Milk, Thai Kitchen® Premium Fish Sauce and Thai Kitchen® Red Curry Paste in a bowl until well blended. Toss chicken into marinade until well coated. Refrigerate one hour or longer for extra flavor.

2. Remove chicken from marinade. Discard any remaining marinade. Thread chicken strips onto skewers. Broil or grill over medium-high heat 3 minutes per side or until chicken is cooked through. Serve with Thai Kitchen® Peanut Satay Sauce

or Thai Kitchen® Sweet Red Chili Sauce for dipping.

Tip: Soak bamboo skewers thoroughly in water for at least 30 minutes before threading with chicken. This prevents them from burning when on the grill.