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
Maโam, 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, thatโs so lovely to hear โค๏ธ
Just irresistible! Hi Nagi. Not so long ago I discovered your recipes. What a find! Iโm Swiss and gave cooking courses all my life. Now Iโm a pensioner and enjoying to cook lovely meals like yours. Your recipes are great, accurate, with lots of helpful explanations and tips. You canโt do it better. Thatโs 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 ๐
Iโm 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 thatโs easy to follow, have already shared with friends to try!
Wahoo, thatโs so awesome Holly!!!
Wahoo, thatโs so awesome to hear Holly!!!
This was everything Iโve 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!
Thatโs great to hear Kati!
What a fantastic recipe, Iโm very rarely truly impressed by the outcome of a recipe the first time I make it but this knocked my socks off. And itโs so easy! Thank you for sharing.
Is there also one tbs i the peanut sause? I think it was to salty.
Hi Lotta, Iโm not sure what you mean here! โ N x
I love this recipe! Iโve 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!
Sounds perfect Mercedes!
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
Really delicious! Make sure you give yourself lots of time as there are several steps.
YUM YUM YUMโฆ Seriously yum. Pairs so well with Nagiโs Asian slaw recipeโฆ No leftovers!! ๐๐
So easy to make with restaurant quality results! Appetizer or main dish, kebabs or skewered tenderloins, pan-fried or grilled โ very versatile recipe!! Thank you!
Youโre so welcome Jarou, thanks for letting me know โค๏ธ 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 โ 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!
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 itโs 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 recipeโฆthank you.
Wahoo, thats great Caroline!
Hi Nagi,
Iโm 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 โ N x