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……
Was the water supposed to be used ONLY to thin the sauce. That wasn’t clear in the recipe so I added the entire 3/4 cup. Now the sauce is very thin. Will it thicken upon sitting( hopefully)
Definitely a keeper! It’s in my folder of Best Recipes. I use the satay sauce on any cut of chicken, not only satays. Have served on top of rice, glass/rice noodles or zoodles. And I’ve marinaded chicken for “too long” (2 days) and it’s still delish!
I’m with you there Annee, I’d drink this sauce on tap if I could 😂 N x
My kids are super sensitive when it comes to spicy…could I replace red curry paste with yellow perhaps, would it also turn out well? Thanks!
Love this!!! My usband & fussy female teens in the house also love it. I don’t put the chicken on skewers, just stir fry and then separately stir fry veggies. Everyone can then choose their serve of rice, chicken and vegetables and best ever satay sauce.
Hi Nagi. 🙂
I was wondering if this could be turned into a stir fry instead of having it on skewers? Would you cook all the ingredients, then add the satay sauce at the end?
Wow. This is the satay recipe I have been looking for! Easy (no having to peel garlic and ginger) and sooo delicious. The chicken comes up nice and golden with little effort. Thanks Nagi 👏👏👏
I made these last night. Absolutely flawless!!!! Wife and kids were all asking for more. Might have to double the recipe next time.
The sauce is seriously great! I’m licking the bowl and haven’t yet cooked the chicken. SERIOUSLY GREAT!!
Great recipe! So flavorful! We did add a little more heat! I also used the leftover sauce and chicken and made a green salad for lunch the next day!
If I use more chicken should I double the Thai sauce recipe
Yes 100%! Click on the servings and scale up the recipe until you reach the amount of chicken you’re using. N x
Another fantastic easy recipe by Nagi! Thank you so much for your delish recipes and awesome website. I too wish i had leftovers. Will make double batch of chicken next time. I froze my left over satay sauce for another time. Yum! Love to Dozer XXX
can i marinate the chicken longer ?
This was so good. Lived in south east Asia a while ago and was always enjoying ordering food from Thai restaurants when we got back home. Now I can taste again that beautiful flavours home made with your recipe. Thank you. Delicious….
I made this last night and the recipe is amazing. I had hoped for leftovers for lunch, but no such luck. I mailordered the red curry past as you highly recommended it.
A new family favourite.
Love this recipe!
Can you make this in a slow cooker please with just the chicken thighs and sauce
Not this recipe as written sorry Dawn! N x
OMG! I made these stay sticks last night for dinner, they were delicious. My husband said they were better than the Thai restaurant. The chicken was tender and the sauce!! What can I say, it was good enough to eat with just plain rice. Brilliant, Thank you x
I invented my own satay recipe years ago having grown up in a town where Asian flavours dominated the available foods. I thought that mine was pretty nice and I’ve had years of requests for my recipe and positive feedback. Anyway, it was my son’s 20th and I decided to try something different and saw this recipe…what drew me in was the marinade for the chicken (I’d never even thought of that!!!). I quadrupled everything and made over 200 sticks of chicken (yes it took a while) ready for the bbq and a big pot of sauce for the stove. When the first batch of chicken came off the bbq I took a thermalserver out with some sauce in it and stood back…saw the chicken was popular and asked hubby to put more chicken on the bbq…in the end he could not keep up with demand!!! I had a 5 year old following me asking me to “sauce him up” because the table was too high for him to serve his sauce!!!!
The best compliment of the night? My son’s friend who is studying here from Singapore seeking me out to tell me that it’s the best satay he’s had since he’s been here and that it was on par with his mum’s (note that he is living with his mum’s extended family here so is still getting authentic satay cooked here!!!)…I told him he didn’t have to be polite and then he said that it was actually better than his mum’s but he felt disloyal saying so!!!!! Thank you Nagi!!!!!
Thank you so much for providing yet another amazing recipe! I am very average in the cooking dept but every single recipe I’ve tried of yours has worked out great. Thank you!
Wow. Absolutely beautiful. Will definitely make them again. So full of flavour. Hubby said they were amazing and taste just like Thailand 😊 thank you for another amazing recipe Nagi. Every single recipe I’ve made of yours has been a success and absolutely delicious!
This was such an amazing recipe. I have tried other satay recipes and none came close to tasting like the ones I get at restaurants. I also made the coconut rice but I used kefir leaves which was all I had and it was amazing. The slaw and Asian dressing was also spot on. It was an amazing dinner. Thank you Kagi for sharing your knowledge and demystifying these recipes which were once only had at restaurants.