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……
Well, made your chicken satay today on the grill using breast meat and coals to one side. Used Maestri too. Chicken was very tender and peanut sauce was great! Made jasmine cilantro lime rice as a side w/ steamed broccoli. First time doing satay and really liked it. Cracking open that can of Maestri filled the kitchen w/ an awesome aroma, will be using that in the future for sure. Love your site Nagi and Dozer is a a wonderful baby! Just wanted you to know how pleased I am with your work. Hubby says wants the Thai Fish Cakes next. Thank you so much! Patty 🙂
Sounds like you nailed it Patty!I hope you give the fish cakes a go!
Thank you for sharing I will give it a try sounds delicious
I hope you love it Lyn!!
WOW. My husband declared his everlasting love for this when I made it for dinner last week! Said it wouldn’t be out of place in Singapore! It was SO DAMN GOOD! Kidlets wouldn’t eat it – Mr 5 tried it and declared that the chicken was too spicy, so I might try reducing the red curry paste in the marinade next time to make it more kid friendly. And the peanut sauce – it’s a week later and I’m still finding excuses to eat it! Thank you!!
I’m so so SO glad you loved it Bex!!
Made your recipe for the first time and if it tastes anything like it smells, it will be fabulous. Excellent flavours in the satay sauce! Now I’m waiting for the rice to soak and then boil for the coconut rice. 5 stars just on the aromas.
Ma’am, such beautifully described one of my best recipe chicken satay . Everything is so easy and in details. We all love your recipes at home. Thank you.
Thanks so much Mobasir, that’s so lovely to hear ❤️
Just irresistible! Hi Nagi. Not so long ago I discovered your recipes. What a find! I’m Swiss and gave cooking courses all my life. Now I’m a pensioner and enjoying to cook lovely meals like yours. Your recipes are great, accurate, with lots of helpful explanations and tips. You can’t do it better. That’s what I wanted to let you know even if I never do online comments! Thanks for all your work that went in to all these wonderful recipes I can enjoy for free. Best regards Ann
Just made this recipe and the whole family loved it! Thank you so much for sharing it with us 🙂
I’m so glad you loved it Dimitra!
Came for the peanut sauce recipe after having a delicious satay dish at my local thai place. This recipe was delish and stupidly easy to make. Personal preference would have me cut back on the curry paste a tad. But was yummy as is.
This satay is absolutely sensational! I have been trying to achieve the same flavour as my local Thai takeaway for ages and this recipe nails it! Made so much sauce, will freeze and use for easy dinner in a quick stir fry!
Great recipe that’s easy to follow, have already shared with friends to try!
Wahoo, that’s so awesome to hear Holly!!!
Wahoo, that’s so awesome Holly!!!
This was everything I’ve ever wanted from satay! You absolutely nailed it. I grilled chicken tenders and could not believe how moist they stayed and I wanted to drink the sauce. Thank you for sharing!
That’s great to hear Kati!
What a fantastic recipe, I’m very rarely truly impressed by the outcome of a recipe the first time I make it but this knocked my socks off. And it’s so easy! Thank you for sharing.
Is there also one tbs i the peanut sause? I think it was to salty.
Hi Lotta, I’m not sure what you mean here! – N x
I love this recipe! I’ve made it about 5 times now! Sometimes to make more of a meal, I make coconut rice and saute the meat without the skewers, add veg and pour peanut sauce over! So good!
What a delightful meal. So much taste and flavour. An easy meal with rice and salad in my home that still had the lingering fragrance of last nights Pho. Yes you again Nagi. I so enjoy cooking your food. Thankyou
Sounds perfect Mercedes!
Really delicious! Make sure you give yourself lots of time as there are several steps.
YUM YUM YUM… Seriously yum. Pairs so well with Nagi’s Asian slaw recipe… No leftovers!! 😋😋
So easy to make with restaurant quality results! Appetizer or main dish, kebabs or skewered tenderloins, pan-fried or grilled — very versatile recipe!! Thank you!
You’re so welcome Jarou, thanks for letting me know ❤️ N x
Hi Nagi, what can i substitute the red curry paste to omit the chilli for young kids?
Everything came out great. I have a lot of the peanut sauce left. Could I make asian noodles and just pour the sauce on top with scallions and sesame seeds? Do you have another recipe where I can use the same peanut sauce for cold asian noodles?
Hi Kate, you sure can use the left over sauce, try thinning it down with a little water/milk as it thickens when cool – N x
This would have to be the best satay sauce I have ever made.
Used beef instead of chicken and made a Gado Gado style all in one bowl. Everyone scoffed it down and commented on how delicious it was.
Makes a lot of sauce.
Sounds great Tammie!
Nagi thank you for this amazing blog. All the recipes I tried were a hit. I m making this one now. I was wondering can I prepare the sauce in advance to be served the next day? Thank you!!
You sure can Racha, I hope you love it!