Chicken Satay Bowl
This Thai Chicken Satay Bowl combines tender chicken, fluffy rice, and creamy peanut curry sauce all in one pan. Even better—the rice soaks up the satay flavors, and topping it with fresh Ajat (Thai cucumber relish) makes every bite balanced and delicious.
Ingredients for Thai Chicken Satay Bowl
- Oil : For sautéing the aromatics.
- Shallot : Adds a subtle sweetness and depth to the curry base.
- Garlic : Infuses the dish with rich aroma.
- Curry Powder : Brings warmth and spice to the satay flavor.
- Massaman Curry Paste : Adds a nutty, fragrant Thai curry base. My favorite brands are Mae Sri and Aroy -D
- Salt : Enhances all the flavors.
- Sugar : Balances the savory curry with a hint of sweetness.
- Fish Sauce (or Chicken Bouillon) : Umami seasoning that deepens the dish.
- Peanut Butter : The key to a creamy satay flavor.
- White Vinegar : Cuts through the richness with gentle acidity.
- Chicken Thigh or Tender : Cutting into bite sizes actually absorbs flavor better but using the whole piece (no bones), makes it easier to serve and take less prepare time.
- Sweet Peppers : Adds crunch and natural sweetness.
- Basmati Rice : Perfect long-grain rice that stays fluffy when cooking with meat. Wash and drain a few times before using. I love Jasmine rice but when it comes to fried rice or cooking rice at the same time with the meat, Basmati wins!
- Coconut Milk (1 can and diluted to 3 cups) : Creates a creamy, aromatic cooking liquid.
- Cilantro (optional) : For garnishes
- Ajat (Thai Cucumber Relish) : Traditional side that brightens the whole dish.
How to Cook Thai Chicken Satay Bowl
- Step 1 – Build the Base : Heat oil in a pan, sauté garlic, shallots, curry paste, sugar, and vinegar.
- Step 2 – Cook Chicken : Add chicken, curry powder and salt. If using boneless and skin on chicken thigh, face the skin side down first. Cook the chicken 3 minutes on each side.
- Step 3 – Add Rice : Stir in basmati rice and coat with the curry mixture for 1 minute.
- Step 4 – Simmer Together : Add diluted coconut milk and peanut butter. Add the chicken back to the pan. Cover with a lid, and cook on low for 25 minutes until rice is fluffy and chicken is tender.
How to Serve, Store, and Reheat
- Serve : Fluff the rice, garnish with cilantro and crushed roasted peanuts, and top with Ajat (Thai cucumber relish) for freshness.
- Store : Keep in an airtight container in the fridge for up to 3 days.
- Reheat : Warm gently on the stovetop or microwave. Add a splash of coconut milk or water if the rice feels dry.
Related Recipes
- Thai Chicken Satay
- Chicken Panang Curry
- Thai Crunchy Salad with Ginger Peanut Dressing : This will make the meal more wholesome!
- Khao Mun Gai : Thai Chicken and Rice with 2 dipping sauces.
Chicken Satay Bowl
This Thai Chicken Satay Bowl combines tender chicken, fluffy rice, and creamy peanut curry sauce all in one pan. Even better—the rice soaks up the satay flavors, and topping it with fresh Ajat (Thai cucumber relish) makes every bite balanced and delicious.
Equipment
- 1 skillet (with lid)
Ingredients
For the Rice and Chicken
- 1 tbsp oil
- 1 shallots (chopped)
- 1 garlic (minced)
- 2 tbsp Massaman curry paste (MaeSri or Aroy-D brand)
- 1 tbsp sugar (Preferably, coconut sugar)
- 2 tbsp fish sauce (or 1 tbsp chicken bouillon)
- 1 tbsp white vinegar
- 1 lb boneless chicken thigh or chicken tender
- 1 tbsp curry powder
- 1/2 tsp salt
- 1 tbsp peanut butter
- 1 bell pepper (use half for the rice and half for Ajat)
- 2 cups rice (preferably Basmati if not use regular long grain white rice.)
- 1 can coconut milk (400 mL can then dilute with water into 3 cups)
- 1 tbsp cilantro (optional)
- 1 tbsp crushed roasted peanuts (optional)
For Ajat (Cucumber relish)
- ½ cup cucumber (diced)
- ½ red bell pepper
- 1 tbsp shallot (minced)
- 3 tbsp white vinegar
- 3 tbsp sugar
- 1 tsp sea salt
Instructions
- Sauté aromatics: Heat 1 tablespoon of oil in a large skillet over low heat. Add the chopped shallots, garlic, Massaman curry paste. Stir-fry for 1–2 minutes until fragrant.
- Add fish sauce, sugar, and vinegar. Stir then add the chicken (bite size or whole but boneless pieces).
- Cook the chicken: Add curry powder and salt. If using boneless and skin on chicken thigh, face the skin side down first. Cook the chicken 3 minutes on each side. Set the chicken aside.
- Toast the rice: Add the basmati rice to the pan. Stir and cook for 1 minute so the rice absorbs the flavors and oils.
- Simmer everything: Pour in the diluted coconut milk (1 can coconut milk plus enough water to equal 3 cups). Add peanut butter. You may use a spoon or spatula to break down the peanut butter. Stir to combine
- Add back the chicken showing the skin side up. Add half of the chopped bell pepper on the top of the rice. Close the lid.
- Continue to cook the rice and chicken with the lid on for 25 minutes using low heat.
- Meanwhile, make Ajat or cucumber relish. Heat sugar, salt, and white vinegar. Stir on medium heat until the sugar dissolves (30 seconds). Let the mixture cool down.
- Pour the brine over the chopped cucumber, shallot, and pepper. Set aside.
- Once the rice is cooked for 25 minutes. Turn off the heat but leave the lid on for 5 more minutes before fluffing the rice with a fork.
- Finish and serve : drizzle Ajat all over the pan. Sprinkle the dish with crushed roasted peanuts and cilantro and enjoy!
Video
@stickyricethaikitchen Don’t say I don’t warn you. Don’t leave out the cucumber relish for this dish :). Thai Chicken Satay Bowl Ingredients For the Rice and Chicken 1 tbsp oil 1 shallots (chopped) 1 garlic (minced) 2 tbsp Massaman curry paste (MaeSri or Aroy-D brand) 1 tbsp sugar (Preferably, coconut sugar) 2 tbsp fish sauce (or 1 tbsp chicken bouillon) 1 tbsp white vinegar 1 lb boneless chicken thigh or chicken tender 1 tbsp curry powder 1/2 tsp salt 1 tbsp peanut butter 1 bell pepper (use half for the rice and half for Ajat) 2 cups rice (preferably Basmati if not use regular long grain white rice.) 1 can coconut milk (400 mL can then dilute with water into 3 cups) 1 tbsp cilantro (optional) 1 tbsp crushed roasted peanuts (optional) For Ajat (Cucumber relish) ½ cup cucumber (diced) ½ red bell pepper 1 tbsp shallot (minced) 3 tbsp white vinegar 3 tbsp sugar 1 tsp sea salt #chickensatay#onepanmeal#easyrecipe#chickenrecipe#thaicooking
♬ Mori no chiisana restaurant – 手嶌 葵
Notes
Note 1: If you use bite size chicken, you don’t need to take them out of the pan before adding the rice.
Note 2: Make sure to wash and rinse the rice a few times before cooking.
Note 3 : This tip is from one of the recipe users. If you only have red curry paste on hand, you can use 112 grams red curry paste, 1/2 TBSP cloves, 1/2 TBSP nutmeg, and 1/2 TBSP cinnamon to make your homemade Massaman curry paste. (This recipe only requires 2 TBSP of the Massaman curry paste so you can use the paste for future Massaman curry too!)
Note 4:
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Tried this recipe?Let us know how it was!
The dish was had a pretty short prep time and was delicious to eat! I was not sure if the ajat made the most sense but it ended up complementing the flavour of the satay incredibly well. Definitely cooking this again, thank you!!
Thank you so so much Max. Thank you 😀