Green Curry Chicken Skewers with Peanut Satay Dip
Chicken thigh skewers marinated in green curry and coconut, grilled until charred and dunked in peanut satay sauce.
Made with Thai green curry paste and Satay sauce. Make a batch of the base first, then this takes minutes. Skip to the method
- Time40 min
- LevelEasy
- Costabout £2.65 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Soak 8 bamboo skewers in cold water for 20 minutes.
20 min - 2
Mix your ready made Thai green curry paste (see the base recipe) with the coconut milk, fish sauce and oil. Add the chicken, toss and marinate for at least 20 minutes, or up to 8 hours in the fridge.
20 min - 3
Thread the chicken onto the skewers. Heat a griddle pan or barbecue to medium high.
- 4
Grill for 12 to 14 minutes, turning every 3 minutes, until charred and cooked through with no pink.
13 min - 5
Warm your ready made peanut satay sauce (see the base recipe) in a small pan until steaming hot.
- 6
Serve the skewers with the satay dip, cucumber and lime wedges.
Tips
- Never serve raw marinade as a dip. Use fresh satay sauce for dipping.
- Cut the chicken into even pieces so the skewers cook at the same rate.
- Check the largest piece is cooked right through with no pink.
Storing and freezing
Cool within 1 hour and keep in the fridge for up to 2 days. Reheat until steaming hot all the way through. Do not refreeze.
Questions
Does this contain peanuts?
Yes. The satay dip is peanut based, so it is not nut free. Serve with nuoc cham for a nut free option.
Can I cook them in the oven?
Yes. Roast on a rack at 220C (200C fan) for 18 to 20 minutes, turning once.
Is it gluten free?
Yes, with homemade paste and satay sauce made with gluten free ingredients.
More made with thai green curry paste
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.