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……
Absolutely delicious, the best satay sauce I’ve had
Woo hoo!! Thanks for that big compliment Karin! N x
I’ve been in search of thai restaurant quality satay recipes for years. This is it! I used a Maesri red curry paste which gave the peanut sauce a little heat. I wouldn’t change it, but need to note for others who may need to modify slightly.
Thank for posting this! I will remove the red curry paste as the people I am serving this to can’t eat spicy food. I appreciate it!
Thanks for that tip Kathy! N x
I never make anything for the 1st time for a party. I took a chance and it was a raving success. I doubled the recipe and the chicken was gone in no time. By the end of the party the sauce was gone as well. They were dipping veggies and tortilla chips in the sauce. I will be looking at more of your recipes. Great recipe!
That dip is TOTALLY multi-purpose!!! N x
Hi! Haven’t made yet but super excited to give it a try. Quick question, can you make the peanut sauce in advance? How long would it keep for? Thanks 🙂
Yes you can Liz – it will keep for about a week in the fridge! N x
Awesome Thai chicken satay recipe!! I grilled the chicken and added a pinch on cayenne to the sauce to kick it up a notch.
Woo hoo!! I love a chilli kick!! N x
Used this recipe to make satay chicken noodles. Was AMAZING! Reminded me of (a much yummier version) Hokka Hokka noodles.
I used hokkien noodles and mixed through finely sliced carrot & snowpeas, chopped broccolini, and red onions. Only needed half batch of the satay sauce to stir through so plenty left over to make another serve later in the week.
I am happy that you liked it Ginette!! Woo hoo!! N x
The best! Why go to a restaurant for it. Thank you for this recipe!
This is the best Thai chicken satay recipe EVER ! I use it all the time – the family never tire of it.
Woo hoo!! I love to hear that Anthea!! N x
This was a great recipe to learn from. The curry powder i used was a bit strong so i’ll cut back on that and cut back on sugar in sauce. I also added about 2 TBSP of rice wine vinegar and 2 TBST of siracha which took sauce to next level. Might try lime zest as well next time and add 1/2 sugar and then add sugar to taste when sauce is reduced. First time making this type of food. I only wish the ingredients for each component were collectively placed in one place(cocounut milk specifically). Thanks and will explore site for more ideas!
Hi Nagi
I’m a long time fan of your recipes.
I made this last night and stopped the kids from eating the rest of the sauce haha. If I make beef kebabs to use with the leftover sauce, do I have to use coconut milk in the marinade? Would prefer not to open another tin…
Thank you
Love this recipe!
I am glad that you liked it Wanda!! N x
Recipe is poorly organized. Causes confusion. Example: use of coconut milk. Huge difference between vinegar and cider vinegar—which is best?
Hi J – as it says in the note 7, cider vinegar is authentic but white ones are fine to sub if it’s not available. N x
Turned out really good, I cooked it on a griddle pan and it was perfect, I love how you recommend brands as well ie. the brand of red curry paste it’s really helpful!!
Just made for first time, Followed recipe exactly. But sauce not really thick…..it has a small level of thickness but is more runny than really thick.. what would caused this Deliciously? Deliciously tasty though.
I’m not sure Margaret – what brand of peanut butter did you use? N x
This is the BEST!! I make it as a normal dish, not skewers. It’s so easy to make and delicious, could eat the sauce on its own. I’ve made it for my sister in law who doesn’t like anything hot at all and just eliminated the curry powder and it was still amazing.
Love this recipe! I use it to make Thai poutine! Turn on the oven to heat up, make the marinate for the chicken, pop the fries in the oven. Then I start chopping my veggies for the topping: red pepper, shred a carrot, shred some cabbage, green onion, cilantro. Then assemble the peanut sauce and start heating it up and fry the chicken, loose, not on a skewer, in a pan. When the fries are done we put them on a plate and top it with the marinated chicken pieces, raw veggies and drizzle (or my favorite; soak) it with peanut sauce. Its the bomb! Thanks to your awesome marinade recipe and the fantastic peanut sauce it has become a staple in our housebold
OMG Thai Poutine!!! Are you kidding me! That sounds incredible!! N x
Should there be coconut milk in the peanut sauce? It’s a bit confusing, because it shows in the picture, but on the recipe list, for the sauce, it says water, not coconut milk
Hi Johan – in the ingredient list it calls for a 400 gram can of coconut milk. You use 1/4 cup from the can for the marinade then add the rest into the sauce as per the recipe instructions. N x
Ms.Tin (how I reference Nagi to my dog, Mochi) So easy, SOOO good! Had all the ingredients on hand and so glad no extra trips to the SuperH or Ranch99. I didn’t baste the chicken (broiled in a convection toaster oven) and began broiling on the bottom shelf; finished on the top for a little char. So tender and delicious!!! The peanut sauce, SOOOO good – great to put on top of noodles too! Mochi was given an unseasoned piece of chicken to feel like he was a part of the action! Try it today!
I am happy that you liked it Jien! N x
Is this recipe really hot?
Hi Julie – no I would say it is mildly spicy. N x
Wow, this was exactly what I was hoping for. Absolutely fabulous, thank you again Nagi!