Satay skewers: the benchmark of authentic Thai food! Think deeply marinated chicken with a peanut sauce that’s so good, everyone will be begging for the recipe. Serve this with steamed jasmine or Coconut Rice. Or go all out with a Thai restaurant banquet complete with Thai Fried Rice , Pad See Ew or Thai Chilli Basil Stir Fry!
This is a reader-favourite recipe included by popular demand in my debut cookbook “Dinner”!
Thai Chicken Satay skewers
At the risk of sounding totally obnoxious – this is a recipe for Chicken Satay skewers with Thai Peanut Sauce that truly stacks up to your favourite Thai restaurant.
When it hits the stove, the smell is SO GOOD you will just know they are going to taste amazing.
Then you have a taste of the peanut dipping sauce…… and you’ll just shake your head, wondering how the heck can something so simple taste so good??!!
Or you might be thinking – OMG, I finally cracked it, this tastes EXACTLY like the authentic Chicken Satay I had in Thailand!!! Oh wait, maybe that’s just in my head. 😂
What goes in Chicken Satay and Thai Peanut Sauce
It might surprise you how few ingredients go in Chicken Satay and the peanut sauce! Here’s what you need:
The BEST Thai Red Curry Paste
Thai Red Curry paste is a “secret ingredient” in both the marinade and the sauce. You just need about 2.5 tbsp which doesn’t sound like much, but we don’t want this to taste of red curry. We’re just using it as a flavour enhancer.
While I’m an advocate of homemade curry paste for Thai Red Curry and Green Curry, for recipes like this that use a smaller quantity, I use store bought.
I use Maesri Thai Red Curry Paste which I think is the best by a long shot. I also use this same brand for Green Curry and Red Curry for quick midweek curries.
It also happens to be the cheapest, at around $1.30 per can at major supermarkets like Coles, Woolies and Harris Farms.
How to make Thai Peanut Sauce
Thai Peanut Sauce is almost unbelievably simple to make. It’s literally just a 5 minute plonk-and-simmer job:
coconut milk
red curry paste
cider or white vinegar (not lime juice!)
pure peanut butter (see below for more info)
soy sauce
sugar
cooking salt / kosher salt (halve the quantity if you only have table salt which is finer. So 1 tsp cooking salt / kosher salt = 1/2 tsp table salt).
For the BEST Thai Peanut Sauce, use natural peanut butter
While commercial peanut butter spread is ok, if you want a really great authentic Thai Peanut Sauce that truly stacks up to your favourite Thai restaurant, use pure peanut butter. You’ll find it in the health food section of most supermarket nowadays.
Pure peanut butter is made with JUST peanuts – no sugar, oil or other additives – so the peanut flavour is stronger.
Also, natural peanut butter is thinner than commercial peanut butter spreads (see below) which means you need less water to thin the sauce = better peanut flavour in Thai Peanut Sauce!
Ahead of publishing this recipe, I tried the Thai Peanut Sauce with natural pure peanut butter vs commercial peanut butter (Kraft, now Bega) side by side to confirm this!
I’m a firm believer that Chicken Satay skewers should be tasty enough to eat on their own and the peanut sauce just takes it over the top. So I like to marinade the chicken to make it extra tasty.
Chicken Satay Marinade
Here’s what you need for the Thai Chicken Satay Marinade:
Chicken pieces – chicken thighs yield the juiciest chicken skewers but breast or tenderloin are fine
Red curry paste – see above for my recommended brand Maesri
Curry powder – any is fine here
Coconut milk
sugar
cooking salt / kosher salt – halve the quantity if you only have table salt which is finer. So 1 tsp cooking salt / kosher salt = 1/2 tsp table salt.
It’s best to marinade for at least 3 hours but even 20 minutes is long enough.
Cooking the Chicken Skewers
Chicken satay is a summertime favourite to cook on the BBQ. But I usually cook it on the stove for convenience.
For a really authentic Thai experience, cook the Chicken Satay over charcoal like it’s done in Thailand!
Thai Chicken Satay is a popular starter on Thai restaurants menus along with Thai Fish Cakes. But it’s also ideal served as a main. Serve it with steamed jasmine rice – or with fluffy Asian Coconut Rice (it’s amazing!). Or go all out with Thai Fried Rice or Pineapple Fried Rice!
For a fresh side salad, try this Asian Slaw, or use this Asian Sesame Dressing for a fresh salad or steamed vegetables.
If you want to go all out with a homemade Thai Banquet, serve this Chicken Satay as the starter with Thai Chilli Basil Stir Fry, a curry (Massaman Curry, Green Curry or Red Curry) with Coconut Rice as the mains. Or Pad See Ew! ~ Nagi x
Recipe source: An original creation but the roots of this recipe are from various Thai cookbooks and renowned Thai food experts like David Thompson and Sujet Saenkham (owner of the famous Spice I Am restaurants). Except I’ve made this recipe so it’s accessible to everyday cooks – without compromising! 🙂
Watch how to make it
This recipe features in my debut cookbook Dinner. The book is mostly new recipes, but this is a reader favourite included by popular demand!
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Thai Chicken Satay with Peanut Sauce
Ingredients
- 400 g/14oz coconut milk (1 can), full fat
- 13-16 bamboo skewers , 16cm / 6.5″ long (Note 1)
Marinade:
- 600 g / 1.2lb chicken thighs , boneless skinless, cut into 2cm/4/5″ pieces (Note 2)
- 1 tbsp curry powder (Note 3)
- 1 tsp white sugar
- 2 tsp red curry paste (Note 4)
- 1 tsp cooking salt / kosher salt (sub 1/2 tsp table salt)
Thai Peanut Sauce:
- 2 tbsp red curry paste (Note 4)
- 3/4 cup natural peanut butter, smooth (Note 5)
- 1/4 cup white sugar
- 2 tsp dark soy sauce (Note 6)
- 1 tsp cooking salt / kosher salt (sub 1/2 tsp table salt)
- 2 tbsp cider vinegar (Note 7)
- 3/4 cup water
Serving:
- 2 tbsp peanuts finely chopped
- Lime wedges (optional)
- Coriander / cilantro leaves and sliced red chilli (optional)
Instructions
- If cooking on a BBQ or over charcoal, soak skewers for 2 hours in water.
Thai Chicken Satay Skewers:
- Mix together the chicken and Marinade with 1/4 cup of coconut milk, then set aside for at least 20 minutes, or overnight.
- Thread onto skewers – I do 4 to 5 pieces each.
- Heat 1.5 tbsp oil in a large non stick pan over medium high heat.
- Cook skewers in batches for 3 minutes on each side until golden.
Thai Peanut Sauce:
- Place remaining coconut milk and Peanut Sauce ingredients in a saucepan over medium low heat.
- Stir to combine then simmer, stirring every now and then, for 5 minutes.
- Adjust consistency with water – it should be a pourable but thickish sauce.
- Cover with lid and keep warm while cooking skewers.
Serving:
- Pour some sauce into a bowl. Sprinkle with some peanuts – stir some through if you want.
- Pile satay skewers onto a platter, sprinkle with remaining peanuts, coriander and chilli.
- Serve with sauce on the side for dipping. Add a side of Jasmine Rice or Thai Fried Rice to complete the meal!
Recipe Notes:
- Sauce for for rice, noodles, veggies (raw or steamed)
- Make a simple Gado Gado with steam veg, hard boiled eggs and rice
- Dip for prawn crackers and vegetables
- As the dressing for this Chinese Chicken Salad, Satay Noodle Salad, Peanut Noodle Salad or Sesame Noodles
Nutrition Information:
Life of Dozer
He thought I said PELICAN satay……
I’d love to modify this recipe by using chicken wings instead. I think it’ll go pretty smoothly, but do you have any suggestions regarding the marinade or time? I’d appreciate any ideas, thanks!
Very tasty, but we found it a bit too salty. We will probably use only half a teaspoon of salt next time.
Nagi! HELP! I accidentally put the 2 T of curry powder into the peanut sauce! Should I scrap it all and start over or is this redeemable? Please answer ASAP! Thank you!
This is THE nicest satay recipe I have ever found. Batch made sauce, used as marinade and dip, and also a satay curry.
Top marks chef!
This looks lovely Nagi but can you tell me how to just make satay sauce for leftover roast chicken. Do I use curry powder in the sauce as I am not marinating raw chicken?
Making this for dinner tonight. I’m a very experienced cook, but I find these directions confusing. Unfortunately I added the 3/4 c water to the peanut sauce when it should have been held back. Your directions say to add the coconut milk to the peanut sauce ingredients, and the water is under the peanut sauce ingredients. Maybe you could make that clearer? Maybe it’s just me. I haven’t added the coconut milk yet and I will just add a smidge so as not to dilute the sauce down too much.
I love chicken satay and can’t count how many recipes I’ve tried. This one is hands-down – HANDS DOWN – the best. No contest. Nagi wins satay. It.is.amazing – moist, flavorful, but not overbearing… I used a mixture of yellow and green curry paste because it’s all I had on hand and was still so pleased. Bravo, Nagi! Bring us more!
Hi this measurement isn’t clear: boneless skinless, cut into 2cm/4/5″ pieces
Just totally delicious! Served it to friends today – marinated the chicken overnight and made the satay sauce yesterday so that the flavors would meld. It was a hit! Thanks, Nagi!
Hi, im so excited to try this recipe. I jad a question tho, can i susbstitute red curry paste with something else as it as seafood paste in it which im allergic to.
Hi, your video shows you both use coconut milk in marinade and in dipping sauce but not clear in the recipe how much coconut milk to use for marinade and dipping sauce. I went over and over reading your recipe but nowhere it mentioned the amount to be use. Thank you
I love how well organized and fully-explained your recipes are! I had no idea chicken satay was also Thai (I’ve only ever had it in Indonesian contexts). I have a recipe (for Indonesian satay) that I don’t love (missing some flavor nuance, but I’m not sure what), so next time, maybe I’ll try your version 🙂 Before I do – a question! 2 Tbs of Thai curry paste sounds really hot compared to what I’m used to. Is the Thai version generally pretty spicy? Thanks for all your hard work recipe-smithing!
The curry paste does give it a slight kick towards the end but I would definitely say this is a mild sauce! 🙂
Absolutely perfect and amazing in every way!!!!
DO NOT USE Laura Scudders all natural old fashioned peanut butter!!! It’s VERY VERY OILY
I’ve made this recipe 5 or 6 times (at least) and it’s delicious!
Made this last night with beef. I had a piece of rump that I needed to use up. Used Maesri red curry paste. Flavour was amazing, although next time I would use a little less curry paste, as Maesri red curry paste has a real punch. Didn’t use skewers, so got a lovely crust on all sides of the beef. Have divided into two portions of the sauce to put in the freezer. Looking forward to making with chicken, as that is our preferred protein for satay.
Hands down, the best recipe for the marinade and the sauce I ever tried. I used tofu instead of chicken. I will cook this many times ..
I have a question about the curry powder, I only have Madrid curry powder (south Asian) but I have the Thai red curry paste. Do I use that combination or is there a Thai curry powder? Please help!
This recipe looks phenomenal I really want to try this this recipe.
My kids love them. They request once a week. Very easy to make. Definitely love the peanut sauce. It’s so tasty. Thank you for the great recipe.
I really like your recipes. I’ve followed a few now, including your very similar beef satay recipe.
You’ve forgotten to add the amount of coconut milk required. So I went by the beef recipe which is 1/4 cup in the marinade and 1/3 cup in the sauce.
Everything you show us how to do is excellent you have reinvented the cook book
You make everything look so doable thank you so much
Recipetineats is the only recipe page I use these days for anything asian. Your recipes are always bang on the flavour and your explain alternatives and short cuts really well.