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……
I Made this last night, along with your coconut rice, omg it was so good, I’ve been told by my wife I need to make it again tonight! Will definitely be checking more of your recipes and be using them regularly! Thanks
This is my second recipe I’ve tried from this site. Sooo delicious and easy to make. My husband gives it a 10/10.
One thing I would recommend is to baste some of the peanut sauce onto the chicken when almost cooked on the grill. This gives the chicken a nice brown caramelize.
Girl, is there anything you can’t cook?!
This sauce is AMAZING. Use leftovers as dip for banana pancakes (love the sweet and savory combo!), cucumber, or celery.
love, love, love this! I made this tonight for the first time and it was a hit. It’s like eating at our favorite Thai restaurant. Thank you for your recipe!
Hi Nagi,
Every recipe I’ve tried of yours has been a hit, you’ve never failed me, thank you.
Quick question on this one: can I marinate and then throw this in the freezer like with other marinades?
I so appreciate all of your “notes” and tips, they really help. I think you’re the only blogger where I actually read the content. You’re the best!
Yes you can! Makes life easy when you need a quick dinner 🙂 N x
Made these chicken satay sticks for my family Nagi very yummy my family will think I’m such a good cook but I will tell them I have a good teacher who’s recipes are soooo easy to follow thanks again Nagi
This is by far the best Thai chicken satay recipe ever! I like to add about a tablespoon of peanut butter in the marinade, for extra peanut-goodness and I tend to replace the 3/4 water with 1/4 of coconut water and it turns out beautifully. Thank you so much for blessing us all with this recipe, it is a family favorite.
Oh my goodness Nagi. I made this for the wife and I tonight. Did the chicken on the grill after a 24 hr marinade. The wife kept thanking me and I told her do not thank me, thank Nagi, I just followed directions. Girl you surely rock. I make more of your recipes than anyone else’s and there is a reason for that. Thank you again for an awesome meal.
John C.
Love your recipes .They are a big hit in my house thank you for sharing 👌👍
That’s great to hear!! N x
Amazing! I usually make Indonesian satay sticks but decided to give these a go and I wasn’t disappointed. I could have drunk the sauce on its own! Going to use the left over sauce (will power was tested) to make noodle salad for lunch and then pork char siu for dinner. You are a genius!
I made this last night, and it was delicious, I only had the regular peanut butter so had to use it, but it was still amazing. I can’t wait to eat my leftovers for lunch.
I’ve been cooking my way through your Thai recipes and your peanut sauce is so close to restaurant quality that I don’t miss going out to eat anymore. This was so tasty! Thanks!
Yum!! made this tonight with a couple of tweaks, i didnt have any skewers, so just make it as a satay curry and i also used beef! it was delicious, thanks Nagi 🙂
So delish!
The whole family loved them.
I’m making them again this week for a party of women.
Yumm
Thanks for another great recipe!
Hi nagi
I have followed the same peanut sauce recipes for 30 years. Today I looked up yr recipe, mArinated the chicken, then pulled out my trusty recipe. I compared the recipe, yr recipe had so many different ingredients I decided to give it a go. OMG a total winner. I can throw that old recipe out. Bye bye. This is an amazing recipe. Thx
Thank you Nagi !!!
We all loved i. I just started to cook a little bit and the way you explain everything it makes it easy to follow, easy to cook.
Greetings from Texas US
I made this tonight and let me tell you, very, very delicious! Thank you for another awesome recipe!!!
Loved this recipe. So simple & sooo tasty. Was a bit spicy for the kids so I will reduce the amount of red curry paste for the sauce next time. All your recipes are amazing 😉
Hi Nagi, thanks for the recipe. This recipe is terrific. I normally cook satay with various Indonesian recipes and they are absolutely great as well. When I saw your recipe, it was completely different but I was very curious how come the end result looked very similar. Driven by curiosity, I made the satay with your recipe and it was fantastic, bring a new level on how satay can taste like. Btw, I use the real peanut paste that I made myself when cooking with your recipe.
I’m so glad you gave it a go and loved it Albert! N x