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……
Chicken was yummy – kids demolished it but the satay sauce was just ok. I used apple cider vinegar, was that the wrong vinegar? Or maybe I have too high expectations for your recipes now after discovering you 3 weeks ago and making 6 recipes in 3 weeks that have all been OMG delicious.
Served it with Coles’s Asian salad & a steamed coconut & lime rice bag.
I’m so glad you loved the chicken, sorry you weren’t over wrapped in the sauce, this is one of my favourite satays! You used the right vinegar, did you follow the other ingredients as per the recipe? – N x
Yes exactly but it took 10 min to thicken so not sure what happened…maybe i over cooked it. I will definitely try it again as real hit with my husband and kids.
The Satay chicken skewers are sooo yummy, thanks for sharing.I’ll be making them again soon. Your recipes are just amazing
Wahoo, thanks Grace!
Chicken satay and sauce were scrumptious
I love Thai-style peanut sauce and have been looking for a simple, yet tasty recipe for a while now. Rummaged through my pantry today and I just happened to have the same brand of red curry paste you recommended as well as coconut milk. Couldn’t have asked for better luck tonight.
To adapt it for a weeknight dinner, I stir fried the chicken and served with brown rice and cucumber slices. The drizzle of peanut sauce was the perfect finishing touch, and my husband couldn’t stop raving about it. Thank you!
I have never tried satay recipes before, since my daughter has a peanut allergy and she doesn’t like commercial cashew butter. We used your suggestion of making your own nut butter using cashews and coconut milk in the food processor and the sauce was amazing!
That’s so great to hear Melinda!
I have been cooking for a long time and this recipe produced phenomenal results. My husband and teenage son devoured the meal. Your coconut rice (perfection) was the perfect addition. I may be your biggest fan in the U.S. Thank you and Great job, Nagi!
This is my first ever comment in my history with Pinterest. I’ve never eaten or made this dish before. It is absolutely delicious!! Making it tonight for the second time. My husband and my very picky ASD son loved it! This going in the rotation for sure. Thank you so much!
Woot! Thanks so much for letting me know Tracy!
Making this right now, it all tastes amazing. Printing it out and putting it in my NomNom folder.
I love hearing that!!
Sounds good!
SO delicious! I adapted this recipe a bit by making a veggie stir fry with the marinaded chicken, and serving it on rice with the satay sauce. So easy and yum! Thanks Nagi 🙂
Sounds delicious Monique!
Just came across this recipe and instantly hoped into the kitchen to start making it! Just put the marinading chicken in the fridge and it smells amazing! Can’t wait to finish the rest at dinner time!
I hope you love it Olivia!
Can you use crunchy peanut butter instead of smooth
Sure could Susan!
Could something else be used in place of the white sugar?
Hi Lisa, Palm sugar or brown sugar would work well also – N x
Looks so good. Trying this recipe tonight! Can I cook the chicken in the oven instead? If so, at what temperature and for how long?
Thank you
Hi Jennifer, I prefer to get that char flavour from a grill/hot plate for this one – N x
Can i use green thai curry paste instead of red? Thx.
Hi Mary, green has a different taste so it won’t be quite the same, but should be ok!
found your site today and made this tonight.Wow the flavours are amazing. Thankyou. Quite proud of myself.
I’m SO glad you found me!!! And that’s awesome about the Thai Chicken Satay, I hope you try more of my recipes and love them ❤️
This recipe is off the charts delicious! We absolutely loved it. In fact my husband said he’d have a bowl of veggies with the sauce and be in heaven! (Biggest complement he can pay as he’s not a fan of veggies!!) Thanks Nagi this is an absolute winner! Making it again this weekend!
Cheers
Vikki
I could drink this sauce on tap I love it that much! SO glad it was a hit Vikki ☺️
I love this recipe, thanks so much for sharing it!
You’re so welcome Aylin ❤️
My boyfriend often rates my cooking as a laugh between us and cooking this recipe for the first time got me my first 10 in his books! It was absolutely delicious!
Like another commenter, I too froze the remaining peanut sauce.
Thanks Nagi 🙂
Wahoo you nailed it Sarah! It’s boyfriends turn to cook now! 😉
Loved it! There is a lot of sauce so I froze some and used it another day. It thawed really well so my next plan is to make a heap of this sauce and freeze it in portions for a quick sate fix whenever we want it.