Easy Thai Chicken Satay with Coconut Rice
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Chicken satay skewers marinated in coconut milk, fish sauce, and curry powder, then pan-fried and served with coconut rice. A Thai-inspired dinner with aromatic spices and creamy coconut flavors.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 can unsweetened coconut milk (you’ll use some for the rice — if you’re not making the rice, use about 3/4 cup)
- 2 tablespoons brown sugar
- 2 tablespoons fish sauce
- 1 tablespoon soy sauce
- 1 teaspoon turmeric
- 1 teaspoon curry powder, such as Madras
- 2 to 4 boneless, skinless chicken breasts, very thinly sliced, see video below
- grapeseed oil or other neutral oil for cooking the chicken
- 1 cup white basmati rice, rinsed and drained, see notes above
- 3/4 cup well-stirred unsweetened coconut milk
- 1/4 cup water
- 1/4 teaspoon kosher salt
At a glance
PER SERVING · TIME 80M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 1h
- Cook
- 20m
- Sodium
- 1239mg
- Total sugar
- 9g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1019mg
- Calcium
- 41mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 60M
- SODIUM
- 1239MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.