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……
Thank you Nago for this amazing recipe. I urge everyone here to try it you will not be disappointed. I put 1 1/2 tbsp of curry paste instead of 2 as it was a bit too spicy for our palates the first time I made it. Also I used 1kg of chicken breast for 4 adults and 3 kids with the same amount of marinade and it turned out great. My family is now addicted to this dish 🙂 I also recommend a cold beer with it! Thank you for sharing!
It’s tsp only not tbsp..
I was taking about the sauce and it’s tbsp. The tsp are for the marinade.
Hi Nagi. Just wondering if instead of making skewers for this recipe, could I keep the thigh fillets whole? So essentially brown/lightly cook them to start as per the method and then add them into the sauce for a quick simmer at the end?
Hi Connie, yes you sure can! Enjoy! N x
Super easy, and tasted fantastic! Added bonus: using the leftover peanut sauce (thick from being in the fridge) as a spread on whole grain toast. Way better than plain peanut butter!
CAN RED CURRY PASTE BE SUBSTITUTED WITH GREEN CURRY PASTE ?!?!
Hi Farah, it has a different flavour here – I haven’t tried sorry! N x
This was so… easy and so…GOOD! Thank you!!!!
Cooked this over hot charcoal and wow! It was like as good, if not better than what I get from my local Thai restaurant. Thanks Nagi
OMG cooking on charcoal is the BEST! I’m so glad you enjoyed it – you can’t beat that flavour! N x
Sooooo delicious! Going as far to say it’s better then the satay chicken I ate in Thailand. Super easy to make! Thanks for the recipe Nagi!
We tried these tonight and OH EM GEE the flavours in marinade and sauce was the best we’ve ever tasted! Thank you so much for sharing and inspiring once again in a simple easy to follow way
Hi Nagi!
I have a nutrition question – how many skewers per serving? Trying to eat low calorie at the moment but wanting to find more interesting foods!
Hi Addy, the recipe makes about 15 skewers – that’s one skewer per serving but assuming all the satay sauce is consumed too. N x
Nagi,
I’ve tried dozens of your recipes and they always turn out beautifully. You and your site have been a godsend during these tough times. Thank you for your hard work, amazing recipes, and helpful tips! I’ve recommended your site to all of my friends and family, and they are thrilled with it as well!
Hi Nagi, just wondering about the spice level on this dish… do you think it would be too spicy for kids? Thanks in advance!
Hi Donna, just cut back on the curry paste in the satay sauce if serving to kids 🙂 N x
Ok, thanks! I might cut back on the paste for half a batch in the marinade as well – just to be safe. I bought the chili paste you recommended – very much looking forward to trying this recipe! Love all your wonderful recipes! 😊
Made this tonight, it was so easy and delicious!
Hi, you don’t mention coconut milk in your recipe but it’s in your video?
Hi NZ, yes it’t listed there in the ingredients and in the instructions in step 1 of the chicken skewers and then again in the peanut sauce. N x
Hi Nagi, For ten years I’ve been trying different peanut sauce recipes— I finally found what I was searching for!! Thank you so much! I strongly recommend the Maesri red curry paste that you recommended— what a difference between that and another brand I tried last week! The Maesri red curry paste is so moist and flavorful— it just dances on your tongue. It is sold at Woodman’s if you have that store near you. And the Pure peanut butter I used this week vs. last week made a huge difference as well! The sautéed chicken is amazing as well! So moist and flavorful that if someone’s not into the peanut sauce, the chicken can stand alone. This food makes me so happy!!! Thank you so much again!!!!
Oh my Gawd.. this recipe is fabulous. Another recipe that we can serve ‘people’! I don’t have natural peanut butter though – I have a giant tub of Skippy’s from Costco and it was fine. I’m sure natural will be lovely when we have ‘people’!! Thanks so much Nagi for helping us ‘mix it up’ in the kitchen. x
love it, love it, love it!! thank you Nagy we all love it !!!!!
Can u suggest a sub. for peanut in the sauce? Would almond butter work at all?
Hi Dave, satay is ALL about the peanuts sorry – almonds just wouldn’t have the same flavour. N x
Thankyou for recipe but I think you should edit the amount of water for the sauce in the ingredients list. Mine is super runny like soup. I would say start with 1/4 cup of water and add more as needed to adjust consistency.
Also in the video it clearly is not 3/4 cup water.
I will add some cornflour (cornstarch) slurry to try and thicken mine up.
Hi Sarah, could you have possibly mis measured another ingredient? The recipe and video are correct – 185ml was definitely added (I wouldn’t publish it in the recipe otherwise). N x
Hi, Think your video and water ratio different. I used 3/4 cup of water and its way to much, mine is so runny nothing like video. PLEASE double check your recipe. thx
you said for curry any type-Im not familiar with the different types. I have sweet curry in my pantry, will that work?
This is SO GOOD! Thank you, thank you, thank you for sharing this wonderful recipe. I will be making this many times in the future.