The peanut and coconut chicken skewers are one of the first things regulars order at Aluna, and they are rooted in a proper Southeast Asian classic: satay. Street vendors across Thailand, Malaysia and Indonesia grill marinated chicken over charcoal and serve it with a rich peanut sauce, and that is exactly the template we follow.
The two things that matter most are the marinade and the sauce. Coconut milk and turmeric do the heavy lifting in the marinade, tenderising the chicken and giving it that golden colour, while the sauce blends peanut butter, coconut milk and red curry paste into something you will want to put on everything.
Ingredients
For the chicken and marinade
- 600g chicken thigh fillets, cut into strips
- 200ml coconut milk
- 2 tsp mild curry powder
- 1 tsp ground turmeric
- 2 garlic cloves, grated
- 1 tbsp fish sauce
- 1 tbsp brown sugar
- Juice of half a lime
- 12 bamboo skewers, soaked in water for 30 minutes
For the peanut and coconut sauce
- 150g smooth peanut butter
- 200ml coconut milk
- 1 tbsp red curry paste
- 1 tbsp soy sauce
- 1 tbsp brown or palm sugar
- Juice of half a lime
- 25g crushed roasted peanuts, to finish
Method
1. Marinate the chicken
Whisk the coconut milk, curry powder, turmeric, garlic, fish sauce, sugar and lime juice in a bowl. Add the chicken strips, coat well, cover and marinate in the fridge for at least 2 hours, ideally overnight. The lime and coconut milk tenderise the meat while the turmeric builds colour.
2. Make the peanut sauce
Warm the coconut milk in a small pan over a medium heat, stir in the red curry paste and cook for a minute until fragrant. Whisk in the peanut butter, soy sauce and sugar until smooth, then loosen with a splash of water to a pourable consistency. Finish with lime juice off the heat.
3. Skewer and grill
Thread the marinated chicken onto the soaked skewers in a ribbon. Cook under a hot grill, on a griddle pan or over barbecue coals for 12 to 15 minutes, turning every few minutes, until charred at the edges and cooked through.
4. Serve
Pile the skewers onto a platter, spoon over some of the warm peanut sauce and scatter with crushed peanuts. Serve the rest of the sauce on the side for dipping, with cucumber and red onion to cut through the richness.
Tips from the kitchen
- Chicken thigh beats breast here. It chars without drying out.
- Soak the skewers properly or they will scorch under the grill.
- The sauce thickens as it cools. Loosen it with warm water rather than more coconut milk so the flavour stays balanced.
Rather we made it for you?
Our chefs grill these fresh every day, with a dash of theatre you will not get at home. See the full food menu or book a table, Angel.