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Curry Coconut Chicken Satay + Mango Cucumber Salad

Curry Coconut Chicken Satay with Mango Cucumber Salad

 

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Curry Coconut Chicken Satay with a Mango Cucumber Salad – it’s bursting of Thai flavors such as creamy coconut, lemongrass and peanuts. Pungent garlic, citrusy cilantro and sweet mango are great combinations with this Curry Coconut Chicken Satay.

 

Curry Coconut Chicken Satay with Mango Cucumber Salad

 

Satay originates from Indonesia, but satay is widely used in South East Asia. I call this a Thai dish because of all the coconut, lemongrass and mango. I haven’t been to Indonesia, but I have eaten my fair share of green curries and lemongrass in Thailand.

 

Is there such a thing as a fair share of green curries? I want more! But more on that later… Let’s get back to this delicious Curry Coconut Chicken Satay.

 

 

Curry Coconut Chicken Satay and Mango Cucumber Salad

 

This is a recipe adapted from Godt.no. I just love lemongrass and need it in all my Thai food. This time I tried to not make it too spicy, as I wanted the coconut and peanut sauce to shine through. And I think I succeeded. It’s mild, but it’s bursting of delicious flavors.

 

When I was on vacation in the Balkan countries, I was struck by how little spices they used. Like NOTHING. When I came back from vacation I was starving for spice. I went straight to foods such as enchiladas, Korean bulgogi, Indian style kebabs with cilantro garlic naan, Chinese beef and broccoli and of course delicious Curry Coconut Chicken Satay. I never knew I could miss garlic as much. Note to self: Bring at least garlic powder and chili powder on vacation!

 

Curry Coconut Chicken Satay with Mango Cucumber Salad

 

But I digress.

 

These chicken satay skewers are perfect dipping in the peanut sauce for a flavorful appetizer. It could also be served as a whole meal with steamed rice and mango cucumber salad. It’s easy and it’s very little hands-on time. We need a little time marinating the chicken for it to infuse all the coconut and green curry paste, but it’s worth it, don’t you think?

 

Instructions

 

Cut the chicken into chunks and mix with all the ingredients for the marinade (coconut milk through salt). And for those wonder about the brand I use for green curry paste, this is it: Aroy D Green Curry Paste. It’s strong but it’s so flavorful and delicious. Cover with foil and let it marinade at least 1 hour, but I think overnight is best (isn’t it always so?).

 

Curry Coconut Chicken Satay with Mango Cucumber Salad

 

While the chicken is marinating, we will make the peanut sauce: Boil the water in a small saucepan and stir in the chunky peanut butter. Turn off the heat and add the rest of the ingredients. Stir until a smooth sauce. If you think the sauce is too thick, add in more water. Garnish with peanuts, cilantro and a drizzle of sesame oil.

 

Thread the chicken chunks onto skewers. If you use bamboo skewers, remember to soak them in water for a while before grilling, to avoid them burning. Preferably grill the chicken satay skewers (but in the oven or pan is fine too) over high heat for 12-14 minutes. Turn the skewers a few times to make sure they are evenly grilled. They are done when the juices run clear!

 

Curry Coconut Chicken Satay with Mango Cucumber Salad

 

Make the Mango Cucumber Salad: Dice and slice all the ingredients as you wish or as stated in the ingredients list. I like to scrape out most of the seeds of the cucumber to make it less wet, but it’s not necessary. Mix everything together and juice one lime over it. Garnish with a little bit of cilantro.

 

Serve with steamed rice and you have yourself a delicious South East Asian dinner! If you find yourself having too much peanut sauce leftover, I recommend dipping these mango avocado summer rolls in it!

 

Curry Coconut Chicken Satay with Mango Cucumber Salad

 

 

Foods packed with spices and flavors that I missed while on vacation:

 

 

What’s your tips on staying in a place where you dislike the food?

 

Let me know in the comment section below, or tag me @thegingerwithspice on Instagram. And don’t forget to Pin it for later!

 

 

In order to keep the blog up and running this post contains affiliate links, it will be at no extra cost to you, please read the disclosure for more information.

 

Curry Coconut Chicken Satay with Mango Cucumber Salad

Curry Coconut Chicken Satay with Mango Cucumber Salad

Yield: 6 people
Prep Time: 20 minutes
Cook Time: 12 minutes
Marinating: 1 hour
Total Time: 1 hour 32 minutes

This dish is bursting of Thai flavors such as creamy coconut, lemongrass and peanuts. Easy to make and very little hands-on time!

Ingredients

Curry Coconut Chicken

  • 4 chicken breast, About 1 lb / 500g
  • 1/2 cup coconut milk, 125ml
  • 4 cloves garlic, grated
  • 1 yellow onion, finely chopped
  • 1 stalk lemongrass, crushed and finely chopped
  • 1 tbsp green curry paste
  • 1 tbsp fish sauce
  • 1 tsp honey
  • 1 tsp turmeric
  • 1/2 tsp salt

Peanut Satay Sauce

  • 1 cup water, 250ml
  • 1/3 cup chunky peanut butter, 80ml. Creamy works too
  • 1/2 cup hoisin sauce, 125ml
  • 2 tbsp sweet chili sauce
  • 2-3 tbsp sesame oil
  • 2 cloves garlic, grated
  • 1/2 cup coarsley chopped peanuts, optional
  • 1/3 cup finely chopped cilantro, large handful, optional

Mango Cucumber Salad

  • 2 small mango, diced
  • 1/2 cucumber, julienned or sliced
  • 1 tbsp ginger, minced
  • 1/2 small red onion, thinly sliced or chopped
  • 1/2 small red chili, leave the seeds if you want more heat
  • 1-2 lime, juice only
  • handful cilantro, finely chopped

Serve with

  • steamed rice, optional*

Instructions

  1. Marinate the chicken: Cut the chicken into even sized chunks and mix with all the ingredients for the marinade (coconut milk through salt). Cover with foil and let it marinade at least 1 hour. Overnight is best.
  2. Grill the chicken: Thread the chicken chunks onto skewers. Preferably grill them (but in the oven or pan is fine) over high heat for 8-10 minutes. Turn the skewers a few times to make sure they are evenly grilled. Done when the juices run clear.
  3. Make the peanut sauce: Boil the water in a small saucepan, reduce to a simmer and then add the rest of the ingredients. Simmer for about a minute and stir until a smooth sauce (with peanut chunks!).
  4. Mango cucumber salad: Dice and slice all the ingredients as you wish or as stated in the ingredients list. I like to scrape out most of the seeds of the cucumber to make it less wet. Mix everything together and juice one or two lime over it. Garnish with a little bit of cilantro.
  5. Serve with steamed rice for dinner, or without as an appetizer.

Notes

Adapted from: Godt.no

Nutrition Information:
Yield: 6 Serving Size: 1/6
Amount Per Serving: Calories: 450Total Fat: 26.1gSaturated Fat: 7gCholesterol: 54mgSodium: 836mgCarbohydrates: 30.9gFiber: 4.9gProtein: 26.6g

Did you make this recipe?

Please leave a comment on the blog or tag @thegingerwithspice on Instagram, I'd love to see!

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Monday 29th of October 2018

This is AWESOME! My girls' birthday party is this weekend so I may just have to slightly adjust the cake plans. Thanks for sharing, Marlynn!

Stine Mari | Ginger with Spice

Monday 29th of October 2018

Hello,

I hope your girls get a wonderful birthday party! Although I can't see how curry coconut chicken satay has anything to do with cake! It's still a wonderful and super tasty dish to serve at a party, but I would want cake for my birthday too. :) Need inspiration? Got a lot of sweets on my site too, just go to the recipe index and browse. :)

Stephanie

Tuesday 31st of July 2018

I love chicken satay! And that mango salad sounds like the perfect pairing!

Stine Mari | Ginger with Spice

Tuesday 31st of July 2018

Thank you so much!

Mirlene

Monday 30th of July 2018

Love curry and coconut together. Looks great!

Stine Mari | Ginger with Spice

Tuesday 31st of July 2018

Thank you!

Samantha H.

Sunday 29th of July 2018

Oh my god, I can’t wait to try this! It looks so flavorful and amazing. I love satay.

Stine Mari | Ginger with Spice

Sunday 29th of July 2018

Thanks, Samantha! Hope you'll enjoy it!

April

Sunday 29th of July 2018

These look mouth watering good! So much flavor going on! I love chicken satay and I’m a big fan of curry but I haven’t had it in a while. I think I need to add curry and lemongrass to my shopping list this next week!

Stine Mari | Ginger with Spice

Sunday 29th of July 2018

Thank you so much, April! I love curry and lemongrass!

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