Easy Thai Satay Chicken #dinner #lowcarb

Easy Thai Satay Chicken #dinner #lowcarb

Simple thai chicken satay in a thick and velvety shelled nut sauce! an uncommon fixing makes this satay taste mind boggling. keto and low carb formula!

The one fixing I include into it covers more than 10 fixings so YOU don't need to stress over overlooking anything in the market! This is a snappy and simple Chicken Satay formula utilizing bone-in chicken thighs.

The thing about this Satay Chicken formula is that it may not be the real genuine article legitimately from Thailand, BUT it IS amazing. Suggests a flavor like take-out Thai, which to me is a pivotal piece of eating.

Thai Satay Chicken In A Creamy Peanut Sauce with an exceptional fixing that makes this satay something tremendous in minutes!

Also Try Our Recipe : Chicken Katsu

Easy Thai Satay Chicken #dinner #lowcarb

For The Chicken Marinade:

  • 4 tablespoons coconut milk (from a 400ml tin)
  • 1 1/2 tablespoons creamy peanut butter
  • 1 1/4 tablespoon packed light brown sugar (omit for KETO)
  • 1 1/4 tablespoon Thai red curry paste
  • 1 tablespoon Kecap Manis (sweet soy sauce)
  • 1 tablespoon fish sauce**
  • Pinch of salt
  • 4 skinless chicken thighs, bone-in or out*
  • 2 teaspoons Peanut oil for frying

For the Peanut Sauce:

  • 1 1/3 cup coconut milk (all remaining milk from the tin)
  • 1/4 cup creamy peanut butter (all natural preferable)
  • 1 tablespoon fish sauce
  • 1 tablespoon sweet soy sauce (Kecap manis)
  • 1 tablespoon packed brown sugar (omit for KETO)
  • 1 tablespoon Thai red curry paste
  • 1/2 tablespoon Tamarind puree (optional)
  • Pinch of salt
  • 1 teaspoon minced garlic
  • 1-2 tablespoons freshly squeezed lime juice
  • Cilantro leaves to garnish
  • Lime wedges to garnish
  • Red chillies, sliced to garnish


  1. For the chicken marinade, mix together the coconut milk, peanut butter, brown sugar, curry paste, sauces and salt in a large, shallow bowl until well combined and creamy. Add in the chicken, turning to coat completely with the marinade. Allow to marinade for at least 10 minutes to half an hour in the refrigerator (if time allows).
  2. Preheat oven to 400°F | 200°C.
  3. Heat oil in an oven-proof pan or skillet over medium-high heat. Sear the chicken until browned on each side and fragrant (about 8-10 minutes each side). Transfer to the oven and continue cooking for a further 30 minutes, or until the chicken is cooked through (juices run clear and no longer pink inside).
  4. While the chicken is in the oven, combine all Peanut Sauce ingredients into a saucepan EXCEPT for the lime juice. Bring to a boil, reduce heat and allow to simmer until combined and thickened (about 5-6 minutes). Once thick, take off heat and stir in the lime juice (start with 1 tablespoon and adjust accordingly to suit your tastes).
  5. Serve the chicken with the peanut sauce: either pour it all into the pan with the chicken OR serve separately.
  6. Garnish with fresh cilantro leaves, lime wedges and red chillies.

*Boneless chicken breasts can be replaced. Adjust cook times accordingly.**Replace Fish Sauce with Soy Sauce

For more detail : bit.ly/2W33p2x


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