Thai Chicken Satay with Rainbow Slaw

I love Thai food. It’s so exciting and vibrant. With all the different flavours and condiments, its a treat for the eye and the palette. I went to Thailand in 2014 and was blown away with all the amazing food. I realised its not all Thai curry and rice. There were so many different dishes we tried, from a zingy papaya salad to spicy prawn laksa.

One of the more popular dishes we tried was Chicken Satay. It was different to the Chinese version that we have tried many times and it was so delicious that I had to make it myself. The peanut sauce took just a few minutes to make but packs a flavour punch and is the hero of the dish. I served my chicken satay with a tasty rainbow slaw that was fresh and vibrant and paired really well with the spicy chicken.

It’s a great dish to make for friends as it looks fancier than it is! I used chicken thighs because the meat is more tender and doesn’t dry out as quickly as chicken breast. I grilled the chicken on a grill pan but you could easily cook it in the oven or a normal frying pan. If you don’t eat chicken you could always try prawns or tofu and it will be just as delicious. Here’s how I made mine.

Serves 2


Chicken skewers:

  • 3 boneless, skinless chicken thighs cut into chunks
  • 1 garlic clove, grated
  • 1 tsp grated ginger
  • 1 tsp curry powder
  • 1 tsp chilli flakes (optional)

Satay Sauce:

  • 2 heaped tsp chunky peanut butter
  • 1 heaped tsp red Thai curry paste
  • 200ml coconut milk
  • 1 garlic clove chopped
  • 1/2 red chilli chopped (optional)
  • 1 tsp honey
  • 1 tsp fish sauce
  • 1 tsp sesame oil

Rainbow slaw:

  • red cabbage, cabbage, peppers, cucumber, carrot, spring onion, thinly sliced
  • 2 tsp sesame oil
  • 2 tsp soy sauce
  • 1 tsp honey
  • juice of half a lime
  • sesame seeds and coriander to garnish


  1. Mix the ingredients for the chicken skewers alongside 1 tsp of oil and add to the chicken to marinade for at least half an hour. Soak your wooden skewers in some water so they don’t burn when you cook the chicken.
  2. In a small pan, add 1 tablespoon of oil and add the garlic and chilli. Once sizzling, add the Thai curry paste and cook out for a minute or two. Then add the coconut milk, peanut butter and the remaining ingredients, mix and simmer for a few minutes. Turn the heat off and leave to cool slightly in a bowl.
  3. For the rainbow slaw, slice all the vegetables as thinly as possible and place in a large bowl. Mix the ingredients for the dressing and toss through the salad. Garnish with sesame seeds, coriander and spring onions.
  4. Place the chicken onto wooden skewers and cook on a hot grill pan, turning half way until charred and cooked through.
  5. Garnish with fresh chilli, spring onion and sesame seeds and enjoy!

This feels like such a treat but is surprisingly healthy, great for the weekend. Let me know if you give it a try and thanks for reading. Please subscribe to my blog below if you haven’t already!

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