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Thai Kitchen Recipes

Chicken Satay

This is one dish everyone agrees to share at a Thai restaurant. The effort to make it from scratch is really minimal -- it can marinate in the refrigerator overnight so you can impress your guests in a snap.

  • Cook Time:10 minutes
  • Prep Time:15 minutes
  • Level of Difficulty:easy


1/2 cup (125 mL) Thai Kitchen®Coconut Milk

2 tbsp (30 mL) Thai Kitchen®Premium Fish Sauce

2 tbsp (30 mL) Thai Kitchen®Red Curry Paste

2 tsp (10 mL) minced fresh lemongrass

1 lb (500 g)boneless skinless chicken breasts, cut into 3/4-inch (3 cm) strips

Bamboo skewers

1/2 cup (125 mL) Thai Kitchen®Peanut Satay Sauce


All you do

  1. In small bowl, combine coconut milk, fish sauce, curry paste and lemongrass. Mix well. Place chicken in large re-sealable plastic bag or glass dish. Add marinade; toss to coat well.
  2. Marinate in refrigerator 1 hour or longer for extra flavor. Remove chicken from marinade. Discard any remaining marinade. Thread chicken strips onto skewers.
  3. Broil or grill over medium-high heat 3 minutes per side or until internal temperature reaches 165°F (74°C). Serve with Peanut Satay Sauce for dipping.

Thai Kitchen 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.

Nutrition Information Per Serving:  Calories, Fat g, Protein g, Carbohydrates g, Cholesterol mg, Sodium mg, Fiber 0g

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