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!
Hungry for more? Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates.
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……
This satay chicken was the bomb. I substituted the red curry paste with half Massaman curry and green curry paste and it turned out so good. Served it with Asian slaw and coconut rice. It was so good I didn’t care that the Leafs lost game 7 lol
I made this tonight after saving the recipe about a year ago. I didnt have any skewers so marinated the chicken, jusr pan fried it and smothered it in this absolutely delicious satay sauce with rice and some broccoli. Why did I take so long to make this I ask myself. It is the best peanut sauce ever. Im 76 and I mean Ever!!
THE ABSOLUTE BEST!!
Almost didn’t want to share the recipe with anyone because I wanted to feel clever haha but it is seriously way too good not to share. Legendary Nagi xx
This recipe was a hit. I really liked the sauce. Better than my local takeout!! Can’t wai to try more recipes.
OMG best satay EVER.
Love this recipe.
Absolutely amazing recipe just like you get at top Thai restaurants. Although the peanut sauce recipe makes an absolute ridiculous amount compared to how many skewers you get. I make half the recipe and still have a fair bit left over. Besides that YUM!!
I meant to give this 5 stars, I accidentally put 4 stars. Can you fix this for me please!
This is the best Chicken Satay! Every one loves it and want me to make it again. Delicious 😊
My kids love Thai chicken skewers, would the red curry and curry powder in the recipe make the skewers spicy?
Hi Elaine, it does have a little heat but not over the top – you can reduce this if you want to serve to children though. N x
This peanut sauce is AMAZING! As a vegetarian I made the peanut sauce and served it with stirfry veggies, tofu and rice – delicious – the whole family loved it!
Check the sugar content of your Peanut Butter! I live in S.E.A and the PB is very sweet here. I should’ve checked but just a heads up if PB is sweet around your way. I’d leave the sugar out completely in the sauce next time. Other flavours were on point though!
Totally delicious. Everyone loved them at my Easter lunch, even the non-satay eater (I mean, who doesn’t love satay?)! Another awesome recipe. Thanks Nagi, you make my taste buds dance…..
I might just be dense, but what size are the chicken pieces supposed to be cut to? 2cm/4/5″ is what I see in the recipe and I’m not getting it…
It caught me out at first. These are 2 cm cubes or 4/5 of an inch cube.
Absolutely delicious,thumbs up!
Made 5kgs worth of satay chicken for Easter lunch today and got rave reviews as well as requests for recipe!
Can you do a nut free chicken satay recipe please Nagi.
I made this with almond butter as we are allergic to peanuts and it was delicious. You could probably sub out for a soy or seed based butter?
Can’t wait to make this!! Can I ask what the cucumber side dish recipe is?
Hi Nagi, I’m going to try your recipe when a friend comes over for dinner this week. Won’t be using skewers though so plan to spoon chicken over basmati rice of Asian noodles. Can you please recommend a complementary side or companion dish or salad to go with this? Thank you.
Hi Cori, if you read through the post, I actually list a stack of complementary dishes! N x
If you freeze the satay sauce does it defrost okay or do you need to make some adjustments while defrosting it?
It does freeze/defrost well based on my experience
How would you cook the chicken without charcoal to get similar results? Would you marinate and use flour and cook in oil?
Hi Kayleigh, I’m not sure what you mean here – this recipe cooks the chicken using a pan, you can use a skillet, cast iron pan, even a BBQ to cook these skewers. N x
Do you use sweetened or unsweetened coconut milk?
Hi Maria, unsweetened here – N x
Best Peanut Satay Sauce! Any suggestions of which recipes you have that would use up the remaining Red Curry Paste in the tin as not sure how long it will last in fridge & recipe does not use a whole tin? Thanks H
Looks delicious! Can this sauce be used for a chicken and vegetable stir fry?
Absolutely Holly… I used it the other day just on some poached chicken (another Nagi recipe so it would be great on a chicken & vegie stir fry…
Hi Helen, fish cakes or a curry? You can even freeze it for use later too! N x
Thanks Nagi.. Freezing great idea and am just loving your recipes & will certainly try fish cakes..
The most beautiful satay recipe, so easy and restaurant worthy! Love all your recipes, thank you!