Cameron is back in the kitchen cooking a Thai inspired satay chicken meal

Thai Peanut Satay Chicken



  • 600g/1.2lb boneless skinless chicken thighs cut into 2cm pieces
  • 1 tbsp curry powder
  • 1 tsp white sugar
  • 2 tsp red curry paste
  • 1 tsp salt
  • 400g/14oz or ‘one can’ of full fat coconut milk
  • 13-16 bamboo skewers, 16cm / 6.5″ long


  • 2 tbsp red curry paste
  • 3/4 cup (180g) natural peanut butter, smooth
  • 1/4 cup (50g) white sugar
  • 2 tsp dark soy sauce
  • 1 tsp salt
  • 2 tbsp cider vinegar
  • 3/4 cup (185ml) water

Thai chicken satay skewers:

  1. Mix together the chicken and marinade ingredients, plus 1/4 cup of coconut milk, then set aside for at least 20 minutes, or overnight.
  2. Thread onto skewers – I do 4 to 5 pieces each.
  3. Heat 1.5 tbsp oil in a large non-stick frying pan over medium high heat.
  4. Cook skewers in batches for 3 minutes on each side until golden.

Thai peanut sauce:

  1. Place remaining coconut milk and peanut sauce ingredients in a saucepan over medium low heat.
  2. Stir to combine then simmer, stirring every now and then, for 5 minutes.
  3. Adjust consistency with water – it should be a pourable but thick sauce.
  4. Cover with lid and keep warm while cooking skewers.

Serve chicken and sauce on rice or just with the dipping sauce!




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