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Thai Chicken Satay with Peanut Sauce

By:Nagi
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Thai Chicken Satay skewers with Thai Peanut Sauce – the gold standard of authentic Thai food! Marinated chicken with a peanut sauce that’s so good, everyone will be begging for the recipe – and will be astonished how EASY it is!

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!

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 and 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

  • Salt and sugar

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

Thai Chicken Satay
Watch how to make it

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

Thai Chicken Satay with Peanut Sauce

Author: Nagi
Prep: 15 mins
Cook: 15 mins
Marinating: 20 mins
Total: 30 mins
Mains, Starter
Thai
4.98 from 219 votes
Servings15
Tap or hover to scale
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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 salt

Thai Peanut Sauce:

  • 2 tbsp red curry paste (Note 4)
  • 3/4 cup (180g) natural peanut butter, smooth (Note 5)
  • 1/4 cup (50g) white sugar
  • 2 tsp dark soy sauce (Note 6)
  • 1 tsp salt
  • 2 tbsp cider vinegar (Note 7)
  • 3/4 cup (185ml) 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:

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:
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 @RecipeTinEats.

Life of Dozer

He thought I said PELICAN satay……

Dozer the golden retriever dog torturing pelican on street light

Hi, I'm Nagi!

I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative!

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687 Comments

  3. Annie says

    What’s the serving size please ? As I’m counting 😂
    Made this 3 times Already – family favourite!!!

    Reply

  5. Keir Alpen says

    Hi Nagi! I’m hoping to make this tonight but I’ve already got drumsticks thawed. Will they be an ok substitute for skewers?

    Reply

    • Keir Alpen says

      I ended up baking them and then drizzling the satay sauce over to serve. They were delicious, the kids asked to have them again. I think I’ll do skewers next time

      Reply

  6. Adriana says

    Dear Nagi, your Satay recipe was the best ever ! I made mine with chicken tenders and noodles topped with your yummy sauce .soooo good! Thanks so much. I’m a fan. Adriana

    Reply

  8. Lauren says

    5 stars
    Amazing, we threw in some carrots and beans with the chicken and will definitely be making this again

    Reply

  9. Irene Brooks says

    Hi Nagi, you have strongly recommended Maesri for curry pastes – I would be keen to know which canned coconut milk you recommend? TIA.

    Reply

    • Nagi says

      Ayam! Hands down the best – because it has the highest amount of coconut used in it, the cheaper ones are watered down = less flavour. N x

      Reply

      • Janine says

        Hi Nagi do you know that Coles now have their own Thai coconut milk and cream? The fat content is much higher than Ayam and it’s really good! In the Asian section

        Reply

  10. Kimberly says

    5 stars
    Red curry paste is my secret ingredient, with curry powder on the chicken. Now I know I’m going to love this website. Just a note – if I get lazy or I just leave the chicken whole, cook it the same way and then cut it up and serve it over rice with the peanut sauce. I used to use a drop of fish sauce, but now I have to fight the cat for the food if I do that (in anything – he’s an addict). I’m so glad I found you!

    Reply

  11. Hugh webster says

    Have tried this recipe many times and every time has been fantastic. Everyone I have catered for loves it and the extra sauce is great for snacks etc later. Don’t like to share it lol!

    Reply

  12. Dee says

    This is plate licking good. Didn’t have any coconut milk so made my own by soaking shredded coconut in water (simply Google that). Used in a salad bowl with rice, chicken tenders. grated carrot, peanuts, fresh chili, celery and spinach leaves. Have doubled the sauce and will freeze it – hopefully that works for another meal. Yum yum yum. Think this will be a new fam favourite. Thanks Nagi!

    Reply

  13. Sophie Anderson says

    5 stars
    PERFECT, just like all your recipes. The sauce was delicious, authentic, and the chicken was tender and tasted soooo good! Thank you so much Nagi!!

    Reply
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