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  • Eve

Chicken Satay

Chicken Satay on a skewer marinated in fresh yellow curry paste. Servings: 4


  • 16 oz boneless skinless chicken thighs

  • 2 tbs CurryFresh yellow curry paste

  • 1 tsp salt

  • 1 tsp sugar

  • 1 tsp turmeric powder

  • 1/2 cup coconut cream ​


  • Slice the chicken into strips.

  • Mix the coconut cream, curry paste, salt, turmeric & sugar in a bowl.

  • Add the chicken strips to the bowl and marinade them for about 10-30 minutes in the fridge.

  • Thread the chicken strips with skewers.

  • Grill over medium heat for several minutes on each side.

  • Serve hot.

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