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……
These are incredible. A definite favourite in our house now. My husband who is very discerning loves them and keeps telling everyone how great they are. Thanks Nagi!
Repeat customer here! This recipe is TO DIE FOR!!! If it were only available in a restaurant our family would be broke! We LOVE it that much!!! I am a serious Foodie and can honestly say this is one of the best recipes I have ever made!!! Thanks so much for posting this from my entire family.
HECK YAHHHHHHHH
now this is what it’s suppose to taste like yummm coming from an Italian lol
WOW enjoyed making these for friends and family and we enjoyed eating them even more. Big hit with everyone.
Thank you
I made this tonight WOW great I did add a lot more coconut milk than what looked like you did. And I cooked it on a stove griddle with oil. I have made so many chicken satay recipes and this one my family loved. The only thing I added is a little fresh lime juice at the end after the chicken was done.
Hi I love your food, you are my go to person. I am making this tonight and I notice that in the video you added coconut milk to the marinade BUT in the recipe under marinade you do not have coconut milk listed. I did not read all the comments maybe I am missing something??
The first step listed in the skewers instructions – “Mix together the chicken and Marinade with 1/4 cup of coconut milk, then set aside for at least 20 minutes, or overnight.”
I’ve been cooking your recipes for a few years now but never get around to leaving a comment. Until now. This recipe was sensational. Your recipes are always big on flavour, which our family loves.
You’re now our go-to website for our adult kids as well.
Congratulations on such exceptional work and your effort to keep us home cooks interested in dishing up a meal day after day, year after year!
The dipping sauce is on the stove and the skewers are on the BBQ.. the smell in my kitchen is UNREAL!! Yet another Nagi gem!! This site is a firm favourite of ours
This was a hit with my family and I plan to make it for friends. Nagi, can we alter the recipe to use skewered prawns? What should be done differently?
You would need to cook them a much shorter time – 1-2 minutes each side until just pink and slightly curled. N x
Hi Nagi, thanks for the recipe though I haven’t tried. May I ask for a twist version of this recipe for kids if you have experimented? My daughter cannot eat chili or spicy food. Thanks ahead.
My daughter won’t eat spicy food but will eat satay, she loves this.
My family loves this recipe, it is guaranteed to become apart of our regular mealtimes.
I am so glad you enjoyed it Jo! N x
YUM! This chicken came out well-seasoned and juicy! My wife, who can be a picky eater, loved this recipe! I plan to make a much bigger batch next time!!
Yours is my go-to website for recipes. I thought I had found my favourite recipe when I made bao buns. Was I wrong! Sate chicken is hands down one of the best things I’ve made in 40 years of cooking.
Turned out pretty great. Subbed fish sauce for salt and lime juice for cider vinegar. To make a fast and simple weeknight meal I just sautéed the chicken in a pan instead of skewering and grilling it. Will definitely make it again.
I made the chicken satay kabob and Asian Slaw with brown Jasmine for our guests Saturday night. Both huge hits! After trying out on my BF a few days before (even tho he loved as was), my only alteration was using a bit less than half the fish sauce in the salad’s dressing (was a little to ‘deep’ for my taste, tho I definitely wanted it in there) and reducing the oil to 1 TB because my BF can get indigestion from oils. Absolutely delicious to me still! A total win. So grateful for these, Nagi!
Thank you so much for this recipe! My family and extended family absolutely loved it!
Hi Nagi, can I tenderise (velvet in method) the chicken prior to marinating?
You can if you like Tiff, I don’t find it’s necessary though when using thighs – they generally stay juicier than chicken breast. N x
Wow fantastic sate skewers Nagi. Your recipes never disappoint. I have converted my friends to your always fail-proof recipes thank you
You’re so welcome, thanks so much Lorraine!! N x
Hi Nagi could I prepare these uncooked and freeze to cook later.
Should you use unsweetened coconut milk or the sweetened version for your chicken satay?
Should “Charlie” be used in satay sauce?
Hi Judy, Charles is a Chinese based sauce – so no, not for this one. N x