Satay skewers: the benchmark of authentic Thai food! Think deeply marinated chicken with a peanut sauce thatโs 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 Riceย , Pad See Ew or Thai Chilli Basil Stir Fry!
This is a reader-favourite recipe included by popular demand in my debut cookbook โDinnerโ!
Thai Chicken Satay skewers
At the risk of sounding totally obnoxious โ 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 willย just know they are going to taste amazing.
Then you have a taste of the peanut dipping sauceโฆโฆ and youโll just shake your head, wonderingย how the heck can something so simple taste so good??!!
Or you might be thinking โย OMG, I finally cracked it, this tastes EXACTLY like the authentic Chicken Satay I had in Thailand!!! Oh wait, maybe thatโs just in my head. ๐
What goes in Chicken Satay and Thai Peanut Sauce
It might surprise you how few ingredients go in Chicken Satay and the peanut sauce! Hereโs what you need:
The BEST Thai Red Curry Paste
Thai Red Curry paste is a โsecret ingredientโ in both the marinade and the sauce. You just need about 2.5 tbsp which doesnโt sound like much, but we donโt want this to taste of red curry. Weโre just using it as a flavour enhancer.
While Iโm 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, atย around $1.30 per can at major supermarketsย like Coles, Woolies and Harris Farms.
How to make Thai Peanut Sauce
Thai Peanut Sauce is almost unbelievably simple to make. Itโs 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 aย really great authentic Thai Peanut Sauce that truly stacks up to your favourite Thai restaurant, useย pure peanut butter.ย Youโll find it in the health food section of most supermarket nowadays.
Pure peanut butter is made with JUST peanuts โ no sugar, oil or other additives โ so theย peanut flavour is stronger.
Also, natural peanut butter is thinner than commercial peanut butter spreads (see below) which means you needย less water to thin the sauce =ย better peanutย 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 confirmย this!
Iโm 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
Hereโs what you need for the Thai Chicken Satay Marinade:
Chicken pieces โย chicken thighs yield the juiciest chicken skewers but breast or tenderloin are fine
Red curry paste โ see above for my recommended brandย Maesri
Curry powder โ any is fine here
Coconut milk
sugar
cooking salt / kosher salt โ halve the quantity if you only have table salt which is finer. So 1 tsp cooking salt / kosher salt = 1/2 tsp table salt.
Itโs 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 itโs done in Thailand!
Thai Chicken Satay is a popular starter on Thai restaurants menus along with Thai Fish Cakes. But itโs also ideal served as a main. Serve it with steamed jasmine rice โ or with fluffy Asian Coconut Riceย (itโs amazing!). Or go all out withย Thai Fried Riceย orย Pineapple Fried Rice!
For aย fresh side salad, try this Asian Slaw, or use this Asian Sesame Dressing for a fresh saladย 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,ย 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 Iโve made this recipe so itโs accessible to everyday cooks โ without compromising! ๐
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 / 6.5โณ long (Note 1)
Marinade:
- 600 g / 1.2lb chicken thighs , boneless skinless, cut into 2cm/4/5โณ 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 โ 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 โ 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 โ 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,ย Peanut Noodle Saladย or Sesame Noodles
Nutrition Information:
Life of Dozer
He thought I said PELICAN satayโฆโฆ
Omg ๐คค
Love love love this recipe.
Made it tonight. So delicious.
Iโve frozen the leftover sauce. Hoping it freezing well.
Thanks so much
Iโm so glad you love it Corinne!!! N x
Thank you so much Nagi,
I have been swearing by your recipes to family and friends for the past 12 months and made this for the first time tonight. Instead of skewers I used your method of velveting chicken and added capsicum and beans to this sauce as a stir fry. I also paired it with your coconut rice recipe (which is now a regular in our house) It was absolutely divine! Keep those recipes coming!
Thank you so much Nagi,
I have been swearing by your recipes to family and friends for the past 12 months and made this for the first time tonight. Instead of skewers I used your method of velveting chicken and added capsicum and beans to this sauce as a stir fry. I also paired it with your coconut rice recipe (which is now a regular in our house) It was absolutely divine! Keep those recipes coming! ๐
Thankyou for a great recipe. The sauce was finger licking. Just loved it. Hope to see and try more of your recipes.
Thanks so much Tasneem, Iโm so glad you loved it! N x
Nagi you are a legend. That sauce, 100% delicious, converted my husband who doesnโt like satay. He does now. Made this tonight with your fried rice it was a huge hit with the family. Even Chewbacca our dog loved it, he lives with me in the kitchen. Been a long time follower, first time commentingโฆ all of your recipes are amazing. Had to tell you and Dozer how much we appreciate your work and his entertainment, thanks for sharing๐
Thatโs so great to hear Becca, thanks so much for letting me know! N x
Made this again tonight! Bloody sensational!!!! Love your website Nagi!
Thanks so much Holly!! N x
I donโt have any full fat coconut milk, just lite. Have you tried using lite with same results or should I just go and get the regular?
I will definitely be making this again!
Tastes amazing โ hubby loved it!
Wahoo, thatโs great to hear Dimi! N x
Hi Nagi,
Iโve now made the satay sauce twice and the taste was superb on both occasions. However, 2nd time a lot of oil separated out, which would not recombine. Could you (or anybody) tell me why?
Hi John, if you bring it to a boil rather than a gentle simmer, the sauce will split unfortunately (however still tasty). N x
This recipe remains one of our favorites and now that weโre still in quarantine (San Francisco), and kids are not going to be in school, I actually can plan out meals way in advance, plus what to do with leftovers (donโt want to waste food)โฆโฆwe have frozen udon noodles and I will use the peanut sauce and chop up the chicken satay and you have lunch for the next day!!! Stay safe and sane.
Sounds fabulous Vanessa!!! This sauce would be amazing on anything to be honest ๐ N X
And i forgot to rate it โ here goes 5 *****
Thanks so much Jo! N x
Hi Nagi, our family absolutely loved this recipe. It has topped number 1 in quarantine. We had it with rice and Asian slaw on the side. Absolutely brilliant. Love your website, thanks so much.
YUM! Sounds great Jo! N x
Was a winner! Rich flavours and so well balanced. Anyone whoโs thinking about making this, do it! Thanks Nagi
Thanks so much Megan, Iโm so glad you love it! N x
Making this at the weekend- how much peanut butter and sugar is needed for the peanut sauce in grams and not cups.
Thanks
Hi Tahnee, itโs all listed there in the ingredients ๐ N x
First time I made this it was perfect, so yum! But the second time the oil seems to have separated from the sauce. Any suggestions why this may have happened this time?
Hi Kelly, if the sauce boils the il will separate (but still taste fine) ๐ N x
Hi Nagi,
Is cider vinegar the same as apple cider vinegar?
Yes.
Made this last night YUM!!!
Iโm so happy you enjoyed it Robyn!! N x
The flavor here was out of this world! Better than my thai restaurant. My picky toddler had 4 skewers!!! Loved the sauce too, however it separated as I was warming it up. Any tips to avoid this? Love the recipes โ keep them coming.
Hi Nagi, I just love your receipes and use them all the time. I have just made the peanut satay sauce and I think its going to be too โhotโ spicy for my daughter. What do you suggest I add to it to tone down the heat? More coconut milk??
Hi Linda, you can add a little more coconut milk to dial down the heat ๐ N x
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Hi Mary, check your junk folder. If youโre still having issues, send me an e-mail โ N x