• Skip to primary navigation
  • Skip to header navigation
  • Skip to main content
  • Skip to primary sidebar

RecipeTin Eats

Fast Prep, Big Flavours

  • My RecipeTin
  • NEW cookbook!
  • Recipes
  • Recipes By Category
    • Iconic + cult classics
    • Mains
      • Chicken
        • Chicken mince
      • Beef Recipes
        • Ground Beef (Mince)
      • Pork
      • Lamb
      • Turkey
      • Shrimp / Prawns
      • Salmon
      • Fish recipes
      • Salad Meals
    • Quick and Easy
    • Soups
    • One Pot – One Pan
    • Stewy slow-cooked things
    • Slow Cooker
    • Sides
      • All
      • Salads & veg
      • Show Off Salads
      • Rice (all)
      • Fried rice recipes
      • Rice (plain)
      • Potato
    • Pasta
      • All
      • Pasta bakes
      • Pasta salads
    • Sweet
      • Cakes
      • Candy
      • Cheesecakes
      • Cupcakes & Muffins
      • Cookies
      • Puddings & Cosy Desserts
      • Bite Size
      • Pies
      • Slices & Bars
      • Frosting & Icing
      • Ice cream
    • Cuisine
      • Asian
        • All
        • Stir fries
        • Noodles
        • Soups
        • Chinese
        • RecipeTin Japan 🇯🇵
        • Korean
        • Modern Asian
        • Thai
        • Vietnamese
      • French
      • Greek
      • Indian
      • Italian
      • Mediterranean
      • Mexican
      • Middle Eastern
      • South American
    • Dietary
      • Gluten Free
      • Low Calorie
      • Vegetarian
    • Other Categories
      • BBQ
      • Breakfast
      • Burgers
      • 🎄Christmas
      • Cocktails
      • Party Foods
      • Rice Recipes
      • Roasts
      • Sandwiches & Sliders
    • Recipe collections
    • Cookbook recipes
  • My Food Bank
  • About
    • Me
    • RecipeTin Meals
    • My Cookbooks
      • Tonight (NEW!)
      • Dinner
    • Free Recipe Books
    • Contact
    • Nitty Gritty
      • Policy: Use of Recipes & Images
      • Privacy & Disclosure
Home Cuisines Thai Recipes

Thai Chicken Satay with Peanut Sauce

By Nagi Maehashi
1,121 Comments
Share
  • Copy Link
  • E-mail
  • Facebook
  • WhatsApp
Published1 Mar '19 Updated30 Apr '25
Jump to
Recipe

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”!

Close up of Thai Chicken Satay being dipped into Thai Peanut Sauce

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. 😂

Overhead photo of Thai Chicken Satay with Thai Peanut Sauce on a plate with rice and cucumbers

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:

Ingredients in Thai Chicken Satay with Peanut Sauce

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.

Best Thai red curry paste Maesri

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).

How to make Thai peanut sauce

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!

Spoon scooping pure, natural peanut butter from jar

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.

How to make Thai chicken satay skewers

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 Skewers cooking in skillet

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! 🙂

Chicken Satay skewers with Thai Peanut Sauce on a plate, ready to be eaten
Close up of Chicken Satay with Thai Peanut Sauce

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.

Close up of Thai Chicken Satay being dipped into Thai Peanut Sauce

Thai Chicken Satay with Peanut Sauce

Author: Nagi
Prep: 15 minutes mins
Cook: 15 minutes mins
Marinating: 20 minutes mins
Total: 30 minutes mins
Mains, Starter
Thai
4.98 from 445 votes
Servings15
Tap or hover to scale
Print
  • 1813
Recipe video above. Thai Chicken Satay Skewers are tasty enough to eat plain but we’d never skip Thai Peanut Sauce for dipping! The essential ingredient for a really great peanut sauce is natural peanut butter with no added sugar or oil. But normal peanut butter will work fine too.

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)
Prevent screen from sleeping

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:

1. Skewers used for Asian chicken satay tend to be shorter than Western skewers. I like them because they fit in skillets! Feel free to make giant ones with longer skewers.
2. Chicken – can be substituted with breast or tenderloin but thigh is best for juiciest chicken. Can also sub with beef or pork – use a good, nicely marbled cut suitable for quick cooking.
3. Curry powder – any is fine here. I use Clives or Keens.
4. Red curry paste – The best Thai red curry paste (in my opinion) is Maesri which comes in small cans and also happens to be the cheapest. Sold at large supermarkets (Coles, Woolies, Harris), Asian stores. But any brand will do because it’s an enhancer rather than key flavouring.
If using homemade Thai red curry paste, double the curry paste, add 1 tsp fish sauce + 1 tsp sugar into chicken marinade, and 2 tsp fish sauce + 2 tsp sugar into Peanut Sauce (homemade doesn’t have the seasonings jar paste does).
5. Natural peanut butter is 100% peanuts and has a stronger peanut flavour than commercial peanut butter which has sugar and other additives. It is also thinner so less water is required to achieve the right consistency. Pretty widely available nowadays in the health food section of supermarkets.
Can use normal peanut butter spread but the peanut flavour is not as good and sauce will be thicker. Do not be tempted to dilute with too much water – it will dilute the flavour.
Sub: 1 cup raw unsalted peanuts blitzed until smooth with 1/2 cup or so coconut milk called for in the peanut sauce (helps make it super smooth).
6. Dark soy sauce adds seasoning and deepens colour of sauce. Can sub with light or all purpose soy sauce but sauce colour will be lighter.
7. Cider vinegar can be subbed with plain white vinegar. Lime juice, rice vinegar or other clear vinegars are an ok substitute but not 100% authentic.
8. Peanut Sauce – makes more than you will need, probably only use 1/3.  Hard to make less, also this recipe uses a whole can of coconut milk. Lasts 1 week in the fridge – or freeze.
Use leftover for:
  • 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
9. Nutrition is VERY overstated. It assumes all the peanut sauce is consumed but only realistically, only 1/3 or so is likely.

Nutrition Information:

Calories: 235cal (12%)Carbohydrates: 7g (2%)Protein: 10g (20%)Fat: 19g (29%)Saturated Fat: 8g (50%)Cholesterol: 39mg (13%)Sodium: 448mg (19%)Potassium: 230mg (7%)Fiber: 1g (4%)Sugar: 5g (6%)Vitamin A: 455IU (9%)Vitamin C: 0.5mg (1%)Calcium: 19mg (2%)Iron: 1.6mg (9%)
Keywords: Chicken satay skewers, Thai chicken satay, Thai peanut sauce
Did you make this recipe?I love hearing how you went with my recipes! Tag me on Instagram at @recipe_tin.

Life of Dozer

He thought I said PELICAN satay……

Dozer the golden retriever dog torturing pelican on street light
Previous Post
Beef Stroganoff
Next Post
Schnitzel

Hi, I'm Nagi!

I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative!

Read More

Free Recipe eBooks

Join my free email list to receive THREE free cookbooks!

Related Posts

Thai red duck curry

Thai Red Duck Curry

Massaman lamb shoulder

5 Minute Fall-apart Massaman Lamb Shoulder

Southern Thai Turmeric Chicken fresh out of the oven

Thai Turmeric Chicken

More Thai Recipes

Reader Interactions

Leave a Comment Cancel reply

Your email address will not be published. Required fields are marked *

Cooked this? Rate this recipe!




1,121 Comments

  1. Christine says

    January 4, 2021 at 7:40 pm

    Too salty. Pinch of salt would be enough. Maybe it was my salt

    Reply
  2. Kristen says

    January 3, 2021 at 11:59 am

    Crowd pleaser! Best satay I’ve ever had & hubby loved it! Will definitely go into our family favourites! Definitely serve with a sprinkle of coriander, fresh chilli & lime and chopped peanuts to garnish.

    Reply
  3. Mrs B says

    December 27, 2020 at 5:47 pm

    5 stars
    I waited weeks to cook your Thai Chicken Satay for our Christmas dinner. So happy I did, we loved it. I used lime juice (instead of cider vinegar). I’ve been asked to make this every Christmas.

    Reply
  4. Carolyn says

    December 27, 2020 at 6:09 am

    5 stars
    Amazing recipe!! Made this as a gluten free option for Xmas for one guest (just need to use gluten free soy sauce) and the whole family loved it. Several of the kids are now just wanting your satay sauce and rice (and I’ve shared this fab recipe). I reduced the amount of curry paste in the marinade and sauce to suit kids, and also added less sugar and salt in the sauce. Thanks Nagi – will definitely try out lots more of your recipes

    Reply
  5. william dickenson says

    December 27, 2020 at 4:04 am

    I pan fry chicken pieces,a chunky sliced brown onion, add finely sliced red chilli, and serve with boiled rice.not authentic anything but reminds of a chinese takeaway, post the pub, from many years ago

    Reply
  6. Penny says

    December 23, 2020 at 9:39 pm

    I am making this for Christmas Day. Is cider vinegar the same as apple cider vinegar? Thanks.

    Reply
  7. Penny says

    December 23, 2020 at 6:41 pm

    Is cider vinegar in the peanut sauce apple cider vinegar? Thanks!

    Reply
    • Nagi says

      December 24, 2020 at 12:20 pm

      Yes that’s the one Penny 🙂 N x

      Reply
  8. Daria says

    December 22, 2020 at 8:20 am

    5 stars
    BEST SATAY SAUCE EVER! I never jad such good one and I tried many recipes with fail. THANK YOUU 😍

    Reply
  9. Angela L says

    December 18, 2020 at 7:49 pm

    5 stars
    Making it right now, everything tastes so delicious must try!! Super authentic

    Reply
  10. Planetbore says

    December 17, 2020 at 7:07 pm

    5 stars
    My 12 year old son said this is the best satay sauce recipe evah!! Add lime juice at table. Genuinely delicious. Makes a satisfyingly generous quantity.

    Reply
  11. M says

    December 16, 2020 at 8:39 pm

    5 stars
    Hey Nagi – LUV this receipe! can I marinate and then freeze them b4 cooking?

    Reply
  12. Miss Tam says

    December 15, 2020 at 9:54 pm

    5 stars
    Yum yum yum if I could give you more stars I would👍as a Thai Aussie have to say this is the best satay ever it’s so good my Husband told me to write a review straight after we ate. All your recipes are best and thank you for making my dinners special.

    Reply
  13. Gloria Greaves says

    December 14, 2020 at 11:57 am

    You are my everyday gourmet chief. You make everything simple to understand and absolutely yummy.

    Reply
  14. shellyjo says

    December 12, 2020 at 4:00 am

    5 stars
    Almost every recipe I try from your website becomes an instant family favourite. The chicken satay has got to be one of the very best/easiest I have ever tried. I can not wait to make it again for friends! Way better than take out!! Deserves 10 stars!

    Reply
    • Ruth says

      December 21, 2020 at 1:16 pm

      5 stars
      Absolutely delicious.
      Loveeeeeee this site so much.
      I have tried many of the recipes and always perfect.

      Reply
  15. Nick says

    December 1, 2020 at 6:35 pm

    5 stars
    How is the 253cal calculated in the nutritional info, is it per serve, if so how much is the serve size…just a bit confused. Thanks, love this recipe, been making it a while now – just on a diet now so counting calories!

    Nick

    Reply
    • Nagi says

      December 1, 2020 at 7:16 pm

      Nutrition is calculated on the total amount of sauce divided by 15 (and 15 chicken skewers) 🙂 N x

      Reply
      • Shannon says

        December 9, 2020 at 11:10 pm

        5 stars
        Wow! This recipe is soooo good!! Can’t thank you enough for sharing!!!

        Reply
      • Nick says

        December 1, 2020 at 7:54 pm

        Ah ok great. Thanks for that. We decided to do it a little different tonight and did away with the skewers and just had them in a bowl with rice and veg, was amazing! THE best sauce!

        Thanks again

        Reply
        • Nagi says

          December 2, 2020 at 11:32 am

          Perfect Nick – the sauce is great on top or anything to be honest! N x

          Reply
  16. Ofelia says

    November 27, 2020 at 9:41 pm

    5 stars
    This recipe is nice and easy and with a yummy result.I cook quite a bit of satays but so much work this is by far the best and very easy.Thank you for sharing! xx

    Reply
  17. Jennifer Pan says

    November 24, 2020 at 4:36 pm

    Hi Nagi, excited about this recipe!! Just wondering how spicy is it? I would love to do this for the kids but experience with the maesri res paste tells me it will be quite spicy! Any alternatives to suggest?? Thank you!!

    Reply
    • Carolyn says

      December 27, 2020 at 6:14 am

      Jennifer I just made this for kids who are not used to spicy food. I used about 3/4 – 1 tsp of curry paste in the marinade and around 1/2 tbl in the sauce – just taste the sauce as you make it and add more if needed (I also reduced sugar and salt). Had a subtle flavour of spice and was a huge hit with the kids. Definitely recommend trying it

      Reply
  18. Erika says

    November 23, 2020 at 9:44 am

    5 stars
    I stumbled upon this recipe maybe 2wks ago and have made it at least 4 times! Never leave reviews but have to tell ya how much my son & I love this dish! The flavors are amazing and the aromas though the house are mouthwatering! Made exactly as written, thx for a great find!

    Reply
  19. Brendan Doyle says

    November 19, 2020 at 6:20 pm

    HOLY MOLY, THAT’S GOOD!

    The sauce is 10/10 🏆

    Reply
  20. JULIE E BULYOVSKY says

    November 18, 2020 at 12:06 am

    Nagi, as for the MAesri red curry paste (i found in Canada so super happy about that), once you open the can and take your 2 tablespoons out, how long is the open can good for and how do you store it?
    Thank you kindly 🙂

    Reply
    • Nagi says

      November 18, 2020 at 12:31 pm

      Hi Julie – freeze for up to 3 months 🙂 N x

      Reply
      • JULIE E BULYOVSKY says

        November 19, 2020 at 12:00 am

        Thank you so much! Trying the peanut satay tonight!

        Reply
Newer Comments
Older Comments

Primary Sidebar

Hi, I'm Nagi!

I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative! Read More

Free Recipe eBooks

Join my free email list to receive THREE free cookbooks!

Meet Dozer

Official taste tester of RecipeTin Eats! Meet Dozer
As Featured On

Never miss a recipe!

Subscribe to my newsletter and receive 3 FREE ebooks!

Subscribe
Recipes
  • All Recipes
  • By Category
  • Collections
About
  • About Nagi
  • About Dozer
  • RecipeTin Meals
Related
  • RecipeTin Japan
Help
  • Contact
  • Image Use Policy
© RecipeTin Eats 2025
  • Privacy Policy & Terms
Site Credits
Maintained by Human Made Designed by Melissa Rose Design Developed by Once Coupled
All Rights Reserved

Subscribe to my newsletter

Sign up and receive 3 FREE EBOOKS!