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……
Hello! This recipe was great, we used a little less peanut butter and no sugar as I don’t like it sweet. it was still creamy and delicious. I’ve attempted satay before and this recipe actually worked and tasted great, thanks so much 🙂
I have made this recipe a ridiculous number of times and yet to stuff it up even when I mixed up a measurement once and one time forgot the coconut milk in the sauce and it still tasted AMAZING. This is hands down my husband’s favourite recipe I’ve made. Just told him satay chicken for dinner and a happy dance ensued. Thanks for sharing this recipe!!
The peanut sauce was heavenly- it was a big amount so I also had Gado Gado as well as just using it as a dip for celery and carrot sticks, also with rice noodles. I absolutely love this sauce and yes pure peanut butter is the definitive edge to the sauce.
How spicy is the chicken and marinade with the red curry paste? I have chilli adverse children.
Thanks
Someone once made me chicken satay and it was awful and for years I wouldn’t eat it. I tried this recipe and found out just how delicious satay is when made right! This is now a staple in our household and even my 2 year old loves it. This is the only satay recipe we use.
I really loved this recipe. Next time I’ll add more peanut butter and less red curry. I really love that peanut flavour. Over all, way better than the tasting than where I normally get satay chicken
Sauce was absolutely delicious! Nagi- classic! easy! pantry items! Delicious!
Wahoo, that’s awesome Julie!! N x
Wow!!! This recipe is amazing! Will make again
What’s the serving size please ? As I’m counting 😂
Made this 3 times Already – family favourite!!!
Hi Annie, this recipe makes 15 serves. N x
Love this recipe! Is there an alternative to using curry powder for the marinade?
Hi Abi – you can make your own curry powder mix, but there’s not really any sub unfortunately. N x
Hi Nagi! I’m hoping to make this tonight but I’ve already got drumsticks thawed. Will they be an ok substitute for skewers?
I ended up baking them and then drizzling the satay sauce over to serve. They were delicious, the kids asked to have them again. I think I’ll do skewers next time
Hi Keir, sorry drumsticks require a different cook time to the skewers – how are you planning on cooking them? N x
Dear Nagi, your Satay recipe was the best ever ! I made mine with chicken tenders and noodles topped with your yummy sauce .soooo good! Thanks so much. I’m a fan. Adriana
Sounds like you nailed it Adriana!! N x
I only have green curry paste! Can i sub it for red?? Or is there another option?
I would love to know the answer to this too!! Keen to make it tonight but only have green!
Amazing, we threw in some carrots and beans with the chicken and will definitely be making this again
Hi Nagi, you have strongly recommended Maesri for curry pastes – I would be keen to know which canned coconut milk you recommend? TIA.
Ayam! Hands down the best – because it has the highest amount of coconut used in it, the cheaper ones are watered down = less flavour. N x
Hi Nagi do you know that Coles now have their own Thai coconut milk and cream? The fat content is much higher than Ayam and it’s really good! In the Asian section
Red curry paste is my secret ingredient, with curry powder on the chicken. Now I know I’m going to love this website. Just a note – if I get lazy or I just leave the chicken whole, cook it the same way and then cut it up and serve it over rice with the peanut sauce. I used to use a drop of fish sauce, but now I have to fight the cat for the food if I do that (in anything – he’s an addict). I’m so glad I found you!
Have tried this recipe many times and every time has been fantastic. Everyone I have catered for loves it and the extra sauce is great for snacks etc later. Don’t like to share it lol!
This is plate licking good. Didn’t have any coconut milk so made my own by soaking shredded coconut in water (simply Google that). Used in a salad bowl with rice, chicken tenders. grated carrot, peanuts, fresh chili, celery and spinach leaves. Have doubled the sauce and will freeze it – hopefully that works for another meal. Yum yum yum. Think this will be a new fam favourite. Thanks Nagi!
PERFECT, just like all your recipes. The sauce was delicious, authentic, and the chicken was tender and tasted soooo good! Thank you so much Nagi!!
Amazingly delicious Nagi !!! This sauce is seriously addictive!!! Thank you for this awesome recipe ❤️
That’s great to hear Sophie!! N x
Awesome recipe. Followed all the steps and made a bit of change on the sauce, and still really good. https://theskinnypot.com/chicken-satay/