Thai Satay Chicken (sa-te-kai)



  • One 13.5-ounce can of full-fat unsweetened coconut milk
  • 2 Tbsp Spice Horizon Thai red curry powder
  • ¾ cup unsweetened (natural) creamy peanut butter (the ones with natural peanut oil on top and no sugar added)
  • ½ Tbsp Spice Horizon sea salt
  • ¾ cup sugar
  • 2 Tbsp apple cider or distilled white vinegar (for this recipe, do not use rice or balsamic vinegar)
  • ½ cup wate


  • 1 pound skinless, boneless chicken breast halves, cut into strips
  • 12 wooden bamboo skewers (soaked in water for 30 minutes)
  • ½ cup can coconut milk
  • 1 lime, juiced
  • 2 slices ginger, diced
  • 2 cloves garlic, minced
  • 1 ½ tsp ground Spice Horizon coriander
  • 1 tsp Spice Horizon Thai red curry powder
  • 1 tsp fish sauce (optional)
  • ½ tsp Spice Horizon chili oil


  1. Place peanut sauce ingredients into a heavy thick-bottomed pot and bring to a gentle boil over medium heat, whisking constantly. 
  2. Simmer an additional 3–5 minutes over low heat.  Stirring constantly, preventing the mixture from scorching on the bottom of the pan.
  3. Remove the pot from heat and let the peanut sauce cool down to room temperature.
  4. Cut chicken breasts into strips and thread onto water soaked bamboo skewers.
  5. Combine all chicken marinade ingredients, whisking together. 
  6. Place skewers of chicken into a casserole dish and pour marinade over ch