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……
This is definitely a 5 star recipe. I made it exactly as written using a grill pan. It was fantastic!
Served it with Coconut Rice and Asian Slaw, also from this site
This is a fantastic recipe! Stumbled across it wanting to make Chicken Satay over rice, so I just left the skewers out, marinaded the chicken as directed, browned an onion in the pot in peanut oil, added a sliced red capsicum, tipped the marinated chicken in and added the rest of the sauce ingredients and it’s come out magic! Thank you!
Perfect Jess!
Made this yesterday for my young grandkids and they enjoyed it. I did improvise with spices I did not have. I also made grilled veggies with the Asian dressing. Terrific recipe…thank you.
Wahoo, thats great Caroline!
Hi Nagi,
I’m really looking forward to making this recipe! How would I adjust the quantities in the ingredients for two people?
Hi Ellie, just adjust the slide bar in the serving size and it will adjust all the ingredients for you – N x
Made this along with coconut rice! Absolutely delicious!
A perfect combo, I’m so glad you loved it Lauren ❤️
I made this the other night along with the coconut rice for dinner. Everyone, including the 4 grand-kids, loved it! Thank you for the recipe.
Perfect Barbara!!!
can this sauce sauce be freezes?
Sure can Kathleen – N x
I just made this for the first time and it was AMAZING. legit easy and incredibly flavorful. This will be a new staple in our households thanks for sharing!
WOOT! Great Dayna!
Hi Nagi from California,
Can rice vinegar or seasoned rice vinegar be used instead of cider vinegar? Thank you, Sue
Sure can Sue!
Made this last night, it was delicious!!! Found the red curry paste you recommended too! Thank you!
This was so good. I just made it. Followed recipe used store bought crunchy peanutbutter…its what I had. I would for sure make this again. Maybe a little less curry paste…was a little spicy…flavor amazing…chicken juicy.
Hi Kimberly, yes just cut back on the curry paste if you found it on the spicy side. I’m so glad you loved it though!
I am going to try this with either Swerve or Pyure Sweetener to make it Keto friendly! Looks great!
Love to know if it works!
What veggies would go well with this to make it a complete meal? And rice or noodles? 🙂
Hi Natalie, steamed greens or an asian slaw would be great, it would work well with either noodles or rice!
This recipe looks so good! Could I use coconut sugar in place of white sugar?
Hi Debbie, I don’t see why not – it would give a great flavour!
I looove the recipe! Tried so many and this one is the best, love the coconut in the peanut sauce. Can I make the sauce and freeze it?
Sure can Chantal!!
Hi Nagi,
Can you please tell me what brand DARK soy sauce you use please?
Hi Leanne, if I can’t get to a specialty store I usually use Amoy – N x
I made this for supper and it was so delicious! This will be made often and I will be trying more of your tasty recipes. Thank you!!
I’m so happy you loved it Linda!
Sounds delicious! Can I substitute beef for chicken?
Sure can Lulu!
I made it with beef and my husband loved it so much that I made it again with chicken the next night. Thanks Nagi. Am loving cooking through your recipes. They’re fantastic! I’ve even become a chicken thigh convert thanks to your brilliant recipes! 😄
This is absolutely amazing, I made it for a dinner party last night and everyone loved it, the family has asked to make it again tonight, my husband said it’s better than most of the restaurant ones, I will add this to my most favourite list. Thank you so much for sharing. 🙂
That’s awesome to hear Wei!!
All kinds of delicious! There is a local Thai restaurant that has the best satay sauce and this is pretty darn close. I impressed all my lunch guests today. Extra bonus is that I now get to try your satay chicken and noodles with the leftover deliciousness!!!!
Woah that’s great Mel!!!
This is superb,it’s amazing very tasty, way better than restaurant 👌👌👌👌 the best recipe ever 😍