Red Curry Chicken Satay Skewers

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Red Curry Chicken Satay Skewers

Course: Appetizer, Dinner, Lunch, Main Course
Cuisine: Asian
Keyword: chicken, dairy-free, gluten-free, grain-free
Calorie: 400-500, Under 450, Under 500
Protein: 31+g, Over 20g, Over 25g
Fiber: 0-5g
Servings: 4 servings
Calories: 402kcal


  • 3 tbsps Thai Red Curry Paste (divided)
  • 1 1/2 tbsps Coconut Sugar (divided)
  • 3 tbsps Tamari (divided)
  • 1/2 tsp Turmeric
  • 1 1/4 lbs Chicken Thighs (boneless, skinless, cut into 1-inch cubes)
  • 1/2 cup All Natural Peanut Butter (smooth)
  • 2 tbsps Lime Juice
  • 1/3 cup Water
  • 4 Barbecue Skewers
  • 1/4 cup Cilantro (roughly chopped, optional)


  • In a large bowl, combine 1/3 of the Thai red curry paste, 1/3 of the coconut sugar, 1/3 of the tamari, and turmeric. Add the chicken and toss to coat. Cover and refrigerate for two hours.
  • In a medium-sized bowl, combine the peanut butter, remaining Thai red curry paste, remaining coconut sugar, remaining tamari, lime juice, and water. Whisk until fully incorporated and smooth. Set aside.
  • Thread the chicken cubes onto the skewers. Grill over medium heat for about five to seven minutes per side, or until browned and cooked through. Serve with the peanut sauce and top with cilantro and enjoy!


  • Leftovers

    Refrigerate in an airtight container for up to three days.
  • Serving Size

    One serving is one 12-inch skewer.
  • Barbecue Skewers

    If using wooden skewers, be sure to soak in water for at least 30 minutes before grilling.
  • Nut-Free

    Use sunflower seed butter instead of peanut butter.
  • More Flavor

    Marinate overnight. Add salt to the marinade. Add a splash of toasted sesame oil to the peanut sauce.


Calories: 402kcal | Carbohydrates: 14g | Protein: 37g | Fat: 23g | Cholesterol: 133mg | Sodium: 1203mg | Fiber: 2g | Sugar: 7g | Vitamin A: 2355IU | Vitamin C: 3mg | Calcium: 33mg | Iron: 2mg

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