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’M MISSING MY E-MAILS?
Hi Mary, check your junk folder. If you’re still having issues, send me an e-mail – N x
If I sub the chicken for tofu (vegetarian) would you suggest marinating the tofu as you have with the chicken or just enjoy the tofu panfied with the sauce?
Hi Bec – either way will be great! N x
Question: Can we store the AWESOME peanut sauce. If so, how and for how long?
Hi Nagi,
Love love love this! 10/10 for me! However it’s a little spicy for my kids. What can I alter to make a non spicy version?
Hi Ree, you can reduce the curry paste in this to taste if you want to cut down on spice 🙂
I am honestly in love with this website! Just made this and it was an absolute hit! Jam packed with flavour without needing too many ingredients or hours of work. Thank you Nagi, you’ve literally made me love cooking.
Aww that’s lovely to hear Aarefa, thanks so much! ❤️
Hi Nagi
I am a fan of your recipes!! And so is the family. The satay is now part of our weekly family meals. I just wanted to ask what the serving size is? In the nutrition section there was no serving size. I’m watching what I eat and have to plug in the info. It is my favorite dish and has to be counted lol.
Hi Hussa, I’m so glad you love this recipe! The whole recipe makes 15 servings – so the nutrition is for one of these servings. But as per the notes – 9. Nutrition is VERY overstated. It assumes all the peanut sauce is consumed but only realistically, only 1/3 or so is likely. N x
I love chicken satay 🙂 yummy
I’m so glad you love it Kathy!! N x
I made this tonight, with the Asian slaw salad recipe, for the second time. Again it was a huge success. I actually froze the peanut sauce from last time (I made too much) and used it tonight. I loved that I could reuse and it tasted sooo good! My family think I’m a hero right now. Thank you for 2 amazing meals.
That’s great to hear Carla! N x
Truly reasonable quick & easy – and authentic with vibrant flavors.
Looking forward to working many more from your collection Nagi – thank you!
You’re so welcome Garth! N x
Hello Nagi, I want to say thanks for so many great recipes. I made Chicken Satay for my boyfriend who loves peanuts. I’ve been following your recipes for a month. And so far the results were always successful! Thanks a lot 🙂 x
That’s great to hear Yeonjoo, thanks so much!! N x
My favourite recipe thank you Nagi my family thank you 😊 whenever they have Thai I have to take your peanut sauce
I love that sauce – I would eat it straight from the pot if it was socially acceptable 😂
I like to think of it as Satay Soup…. Just add some crunchy bread 🙂
Yum yum yum!
I’m so glad you enjoyed it Debbie! N x
Good lord. I made this recipe today to take to a BBQ and I have never seen food fly off a plate faster. The peanut sauce is drinkable! An absolute hit and I can’t wait to make it again. Thank you for sharing!
That peanut sauce is everything isn’t it Laura!!! N x
Delicious recipe. Flavours spot on. Always a hit. Do yo’self a favour and make these.
🙌 Thanks Grant!
Hi Nagi, thank you for another super scrumptious recipe. It looked so colourful and healthy plated. The leftovers at lunch were equally delicious.
Perfect Sherry 🙌
Hello, I love lemongrass and was wondering if it would taste good mixed into this dish? If so how much?
Thanks xxx
Ps. I’m thinking of making this into a noodle dish
Best Chicken Satay ever!
I have been on the search for a great chicken satay ever since my mother took me on holidays 15 years ago in queensaland. I had the most awesome satay chicken. Ever since then, everything has fallen short …. until I made this!!!! OMG it is sooooo good!!! I almost drool thinking about it.! I made double the amount the second time i made it becasue I love it saucy!!! yum yum yum
This was delicious! My husband was skeptical but was really impressed. Thanks for a delicious dinner idea!
I’m so happy you both loved it Jes!
Hi Nagi – how would this go without the coconut milk – my partner loves satay but dislikes coconut intensely!
Hi Carol, I’d substitute cream in its place – it wont be quite the same but good for a coconut hater 😂
Hi naji,
What type of cream? Would thickened work?
Yes thickened cream Jenna – N x
Yum! Yum! Thank you for this recipe! For the sauce I used commercial peanut butter so didn’t add any sugar or water and it was a perfect consistency for me, nice and thick.
Love hearing this Ally!!