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Home Cuisines Thai Recipes

Thai Chicken Satay with Peanut Sauce

By Nagi Maehashi
1,121 Comments
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Published1 Mar '19 Updated30 Apr '25
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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”!

Close up of Thai Chicken Satay being dipped into Thai Peanut Sauce

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. 😂

Overhead photo of Thai Chicken Satay with Thai Peanut Sauce on a plate with rice and cucumbers

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:

Ingredients in Thai Chicken Satay with Peanut Sauce

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.

Best Thai red curry paste Maesri

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).

How to make Thai peanut sauce

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!

Spoon scooping pure, natural peanut butter from jar

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.

How to make Thai chicken satay skewers

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 Skewers cooking in skillet

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! 🙂

Chicken Satay skewers with Thai Peanut Sauce on a plate, ready to be eaten
Close up of Chicken Satay with Thai Peanut Sauce

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.

Close up of Thai Chicken Satay being dipped into Thai Peanut Sauce

Thai Chicken Satay with Peanut Sauce

Author: Nagi
Prep: 15 minutes mins
Cook: 15 minutes mins
Marinating: 20 minutes mins
Total: 30 minutes mins
Mains, Starter
Thai
4.98 from 445 votes
Servings15
Tap or hover to scale
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  • 1813
Recipe video above. Thai Chicken Satay Skewers are tasty enough to eat plain but we’d never skip Thai Peanut Sauce for dipping! The essential ingredient for a really great peanut sauce is natural peanut butter with no added sugar or oil. But normal peanut butter will work fine too.

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)
Prevent screen from sleeping

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:

1. Skewers used for Asian chicken satay tend to be shorter than Western skewers. I like them because they fit in skillets! Feel free to make giant ones with longer skewers.
2. Chicken – can be substituted with breast or tenderloin but thigh is best for juiciest chicken. Can also sub with beef or pork – use a good, nicely marbled cut suitable for quick cooking.
3. Curry powder – any is fine here. I use Clives or Keens.
4. Red curry paste – The best Thai red curry paste (in my opinion) is Maesri which comes in small cans and also happens to be the cheapest. Sold at large supermarkets (Coles, Woolies, Harris), Asian stores. But any brand will do because it’s an enhancer rather than key flavouring.
If using homemade Thai red curry paste, double the curry paste, add 1 tsp fish sauce + 1 tsp sugar into chicken marinade, and 2 tsp fish sauce + 2 tsp sugar into Peanut Sauce (homemade doesn’t have the seasonings jar paste does).
5. Natural peanut butter is 100% peanuts and has a stronger peanut flavour than commercial peanut butter which has sugar and other additives. It is also thinner so less water is required to achieve the right consistency. Pretty widely available nowadays in the health food section of supermarkets.
Can use normal peanut butter spread but the peanut flavour is not as good and sauce will be thicker. Do not be tempted to dilute with too much water – it will dilute the flavour.
Sub: 1 cup raw unsalted peanuts blitzed until smooth with 1/2 cup or so coconut milk called for in the peanut sauce (helps make it super smooth).
6. Dark soy sauce adds seasoning and deepens colour of sauce. Can sub with light or all purpose soy sauce but sauce colour will be lighter.
7. Cider vinegar can be subbed with plain white vinegar. Lime juice, rice vinegar or other clear vinegars are an ok substitute but not 100% authentic.
8. Peanut Sauce – makes more than you will need, probably only use 1/3.  Hard to make less, also this recipe uses a whole can of coconut milk. Lasts 1 week in the fridge – or freeze.
Use leftover for:
  • 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
9. Nutrition is VERY overstated. It assumes all the peanut sauce is consumed but only realistically, only 1/3 or so is likely.

Nutrition Information:

Calories: 235cal (12%)Carbohydrates: 7g (2%)Protein: 10g (20%)Fat: 19g (29%)Saturated Fat: 8g (50%)Cholesterol: 39mg (13%)Sodium: 448mg (19%)Potassium: 230mg (7%)Fiber: 1g (4%)Sugar: 5g (6%)Vitamin A: 455IU (9%)Vitamin C: 0.5mg (1%)Calcium: 19mg (2%)Iron: 1.6mg (9%)
Keywords: Chicken satay skewers, Thai chicken satay, Thai peanut sauce
Did you make this recipe?I love hearing how you went with my recipes! Tag me on Instagram at @recipe_tin.

Life of Dozer

He thought I said PELICAN satay……

Dozer the golden retriever dog torturing pelican on street light
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1,121 Comments

  1. Lundy Novak says

    June 19, 2024 at 3:42 am

    5 stars
    Finally I have found the Holy Grail of peanut sauce! I make it all the time.

    Couple of points though. I don’t add water. Adding water made it a soup which I still devoured but none the less. I also added a bit more red curry paste to give it a bit more zing.

    Reply
  2. Kate says

    June 15, 2024 at 5:55 pm

    5 stars
    This sauce is one of the best recipes on the website (and it has huge competition!). If you haven’t tried it yet you’re missing out big time!
    I also don’t bother with skewers. I use Maesri paste, Ayam coconut milk and Mayvers smooth peanut butter.

    The Mayvers peanut butter is also perfect for the muesli bars (crunchy version)

    Reply
  3. Penny says

    June 13, 2024 at 2:41 pm

    Love this recipe Nagi! One question though….can you freeze the leftover peanut sauce for later use?

    Reply
  4. Ronna Bond says

    May 26, 2024 at 4:50 am

    5 stars
    SO GOOD! I’m so excited to have found your site. This recipe was perfect

    Reply
  5. Shardai Murray says

    May 11, 2024 at 3:53 pm

    I’m obsessed with this recipe! I use Assam red curry paste and a plant based chicken alternative – an amazing recipe now turned vegan!

    Reply
  6. Ari says

    May 9, 2024 at 2:17 am

    5 stars
    This dish turned out fantastic! I used chicken tenders and gochuchang chili paste. Marinated the chicken 3ish hours. Amazing! Thank you for this!

    Reply
  7. John says

    May 8, 2024 at 9:53 am

    Hi Nagi just finished dinner WOW!!! You’re Thai chicken satay was through the roof. Marinated chicken for about 24 hours so tender. Boss says must have again and I agree. Your quesadilla beef recipe is also a great hit with family and friends. thanks for the great recipes. John

    Reply
  8. Josie says

    May 6, 2024 at 7:40 am

    I just would like to make the peanut sauce, but can’t quite figure out how much Coconut Milk to add… a can less 1/4 cup I gather?

    Reply
  9. Ali B says

    May 5, 2024 at 10:33 am

    5 stars
    If you haven’t made this recipe yet, what are you waiting for??? It is just.so.good! Everyone loves it!
    * I can’t be bothered putting meat on a skewer only to take it off again 15 mins later! So we cut the boneless chicken thighs into larger pieces/chunky strips, and cook on the cast iron grill pan.
    * I use maesri paste, ayam coconut milk, and quality natural peanut butter.
    * i always halve the sauce and still have lots leftover. Pop into mini ziplock bags in freezer to address sudden cravings. It defrosts perfectly.
    * If halving the sauce i seem to end up with spare maesri paste, the right amount for another batch of chicken. And so the cycle begins again…

    Reply
  10. Lola says

    May 3, 2024 at 1:07 pm

    What can I sub for Thai red curry paste? Can I use tomato paste? I do not have the ingredients to make the paste at home either.

    Reply
  11. Candice says

    April 30, 2024 at 5:05 pm

    5 stars
    The BEST!! Made twice now and it’d perfect!! I make my own curry power – and just used the same amount in this, we also use a dark roasted smooth pure penut butter .. drool, the dark roast adds so much depth to sauce, we also use apple cider vinegar 😋 x ENJOY!!!!

    Reply
  12. Gillian Bradley says

    April 26, 2024 at 2:50 pm

    Loved, loved these. Did some porterhouse as well. Added onion, capsicum and pineapple to skewers. Chicken melt in mouth. My husband
    just said “thank you love, that was beautiful”. What else can I say?

    Reply
  13. Sharon says

    April 24, 2024 at 1:42 pm

    5 stars
    So good!! I could easily drink the rest of the sauce , just wanna dunk everything into it. This is such an easy and so delicious recipe, amazzinnngg, must try !!

    Reply
  14. David Walsh says

    April 20, 2024 at 6:11 pm

    Extremely easy beautiful peanut satay sauce, very well balanced. Increase the number of chicken skewers if not wanting to waste any sauce although it freezes fine. Great recipe

    Reply
  15. Rhonda Barbeler says

    April 18, 2024 at 6:58 pm

    10/10! OMG this satay sauce is just so tasty. I nearly drank the left over in the dipping bowl.
    Keep ’em coming Nagi.

    Reply
  16. Anna says

    April 16, 2024 at 8:15 am

    5 stars
    Husband said it was one of his favourite meals I’ve ever cooked! High praise for Nagi! Will reduce spice in sauce for the kids, but husband and I though it was perfect!

    Reply
  17. Richard Carstairs says

    April 6, 2024 at 9:30 am

    5 stars
    This is possibly the best Nagi recipe I have cooked…..and I’ve cooked a lot of them. Amazing.

    Reply
  18. Julest says

    April 3, 2024 at 8:06 pm

    Absolutely delicious couldn’t stop taste checking the peanut sauce. There is heaps left so will be making again soon!!!

    Reply
  19. Aia says

    March 31, 2024 at 6:27 am

    5 stars
    This dressing is simply amazing. It makes any vegetables taste delicious!

    Reply
  20. Jayne Diver says

    March 30, 2024 at 8:43 pm

    Nagi you are a magician!!! This satay chicken recipe is THE BEST!!!!

    Reply
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