Description
This Chicken Satay Bowl combines tender grilled chicken thighs marinated in Thai red curry paste with a rich, creamy peanut satay sauce made from coconut milk and peanut butter. Served over jasmine rice and fresh green salad, this dish delivers a perfect balance of savory, sweet, and tangy flavors with easy grilling for a satisfying dinner.
Ingredients
Scale
For the Chicken Marinade
- 8 chicken thighs (boneless, skinless)
- 1 tablespoon Thai red curry paste
- 1 tablespoon fish sauce
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons coconut milk (from the can)
For the Satay Sauce
- 5 oz coconut milk (remaining from 1 can, 7 oz total minus 2 tbsp used in marinade)
- 2 tablespoons creamy peanut butter
- 2 tablespoons red Thai curry paste
- 1 tablespoon fish sauce
- 1 tablespoon honey
- Juice of ½ lime
To Serve
- Cooked jasmine rice, for serving
- Green salad, for serving
- Green onions, sliced, for garnish
- Lime wedges, for garnish
Instructions
- Marinate the chicken: In a large bowl, combine the chicken thighs with 1 tablespoon red curry paste, 1 tablespoon fish sauce, 1/2 teaspoon salt, 1/2 teaspoon black pepper, and 2 tablespoons of coconut milk. Mix well to coat all the chicken pieces evenly. Cover and refrigerate to marinate for at least 30 minutes, or up to overnight for deeper flavor penetration.
- Make the satay sauce: In a small saucepan over medium heat, add the remaining 5 ounces of coconut milk, creamy peanut butter, 2 tablespoons of red Thai curry paste, 1 tablespoon fish sauce, 1 tablespoon honey, and juice of half a lime. Stir continuously and bring to a gentle simmer. Cook for about 5 minutes until the sauce is smooth, fragrant, and slightly thickened. Taste and adjust seasoning by adding more honey, fish sauce, or lime juice to balance sweetness, saltiness, or acidity.
- Prepare rice and salad: While the sauce simmers, cook jasmine rice according to package instructions until fluffy. Prepare a fresh green salad of choice to accompany the dish.
- Grill the chicken: Preheat a grill or grill pan over medium-high heat. Grill the marinated chicken thighs for about 5 minutes per side, or until the internal temperature reaches 165°F (74°C) and the chicken is cooked through with nice grill marks.
- Assemble the bowls: Divide the cooked jasmine rice among four bowls. Slice the grilled chicken and arrange over the rice. Add a portion of the green salad on the side. Generously drizzle the warm peanut satay sauce over the chicken and rice. Garnish with sliced green onions and lime wedges for fresh brightness. Serve immediately.
Notes
- Marinate the chicken overnight for more intense flavor and tender meat.
- Adjust the amount of curry paste in the sauce for desired spiciness.
- Use a grill pan if a grill is not available for indoor cooking.
- Substitute chicken breasts if preferred, but adjust cooking time accordingly.
- Leftover satay sauce can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Thai
Keywords: Chicken Satay, Thai Chicken Bowl, Peanut Satay Sauce, Grilled Chicken, Thai Red Curry, Coconut Milk Chicken, Easy Thai Dinner
