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……
I’m in quarantine and only have brown sugar. Will it work for the recipe? If so, will the same amount work for the marinade and the sauce or would you recommend an adjustment? Thanks!
Hi Priscilla, that will be fine, just use 1 tsp for the marinade and 50g in the sauce – Enjoy! N x
That’s what I did! Thanks!
Omg 🤤
Love love love this recipe.
Made it tonight. So delicious.
I’ve frozen the leftover sauce. Hoping it freezing well.
Thanks so much
I’m so glad you love it Corinne!!! N x
Thank you so much Nagi,
I have been swearing by your recipes to family and friends for the past 12 months and made this for the first time tonight. Instead of skewers I used your method of velveting chicken and added capsicum and beans to this sauce as a stir fry. I also paired it with your coconut rice recipe (which is now a regular in our house) It was absolutely divine! Keep those recipes coming!
Thank you so much Nagi,
I have been swearing by your recipes to family and friends for the past 12 months and made this for the first time tonight. Instead of skewers I used your method of velveting chicken and added capsicum and beans to this sauce as a stir fry. I also paired it with your coconut rice recipe (which is now a regular in our house) It was absolutely divine! Keep those recipes coming! 🙂
Thankyou for a great recipe. The sauce was finger licking. Just loved it. Hope to see and try more of your recipes.
Thanks so much Tasneem, I’m so glad you loved it! N x
Nagi you are a legend. That sauce, 100% delicious, converted my husband who doesn’t like satay. He does now. Made this tonight with your fried rice it was a huge hit with the family. Even Chewbacca our dog loved it, he lives with me in the kitchen. Been a long time follower, first time commenting… all of your recipes are amazing. Had to tell you and Dozer how much we appreciate your work and his entertainment, thanks for sharing😁
That’s so great to hear Becca, thanks so much for letting me know! N x
Made this again tonight! Bloody sensational!!!! Love your website Nagi!
Thanks so much Holly!! N x
I don’t have any full fat coconut milk, just lite. Have you tried using lite with same results or should I just go and get the regular?
I will definitely be making this again!
Tastes amazing – hubby loved it!
Wahoo, that’s great to hear Dimi! N x
Hi Nagi,
I’ve now made the satay sauce twice and the taste was superb on both occasions. However, 2nd time a lot of oil separated out, which would not recombine. Could you (or anybody) tell me why?
Hi John, if you bring it to a boil rather than a gentle simmer, the sauce will split unfortunately (however still tasty). N x
This recipe remains one of our favorites and now that we’re still in quarantine (San Francisco), and kids are not going to be in school, I actually can plan out meals way in advance, plus what to do with leftovers (don’t want to waste food)……we have frozen udon noodles and I will use the peanut sauce and chop up the chicken satay and you have lunch for the next day!!! Stay safe and sane.
Sounds fabulous Vanessa!!! This sauce would be amazing on anything to be honest 🙂 N X
And i forgot to rate it – here goes 5 *****
Thanks so much Jo! N x
Hi Nagi, our family absolutely loved this recipe. It has topped number 1 in quarantine. We had it with rice and Asian slaw on the side. Absolutely brilliant. Love your website, thanks so much.
YUM! Sounds great Jo! N x
Was a winner! Rich flavours and so well balanced. Anyone who’s thinking about making this, do it! Thanks Nagi
Thanks so much Megan, I’m so glad you love it! N x
Making this at the weekend- how much peanut butter and sugar is needed for the peanut sauce in grams and not cups.
Thanks
Hi Tahnee, it’s all listed there in the ingredients 🙂 N x
First time I made this it was perfect, so yum! But the second time the oil seems to have separated from the sauce. Any suggestions why this may have happened this time?
Hi Kelly, if the sauce boils the il will separate (but still taste fine) 🙂 N x
Hi Nagi,
Is cider vinegar the same as apple cider vinegar?
Yes.
Made this last night YUM!!!
I’m so happy you enjoyed it Robyn!! N x
The flavor here was out of this world! Better than my thai restaurant. My picky toddler had 4 skewers!!! Loved the sauce too, however it separated as I was warming it up. Any tips to avoid this? Love the recipes – keep them coming.
Hi Nagi, I just love your receipes and use them all the time. I have just made the peanut satay sauce and I think its going to be too “hot” spicy for my daughter. What do you suggest I add to it to tone down the heat? More coconut milk??
Hi Linda, you can add a little more coconut milk to dial down the heat 🙂 N x