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 and 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
Salt and sugar
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 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:
- 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……
Phoebe says
This is delicious!! Just like a Thai restaurant. I used tenderloins and BBQ’d them and they were beautiful. I love that it makes so much sauce, going to marinate another batch of tenderloins today to have for dinner tonight with the rest of the sauce. Kids loved it. Served it with rice and salad.
Clare says
Best satay sauce I’ve ever made ❤️
Patty Lamaro says
The best satay sauce ever! I made these skewers with Nagi’s Asian Slaw and it was the tastiest, most flavoursome homemade Asian meal. Highly recommend!
Sussan says
Hi Nagi, can this be prepared the night before to cook for lunch the next day?
Chris says
Yes
Jayne Cully says
Surprised no one has asked this question below but with peanut allergies have you ever tried cashews instead ? I love the peanut sauce but just recently discovered an allergy… can’t imagine any substitute to the peanut flavor would be as yummy 🙈
Michelle says
I use smooth almond butter, and it is amazing!!! I too have a peanut allergy
Ann says
Jayne – we’ve used almond butter and it turns out amazing. I’m sure cashew would work too 🙂
S says
Hi Nagi,
Is it possible to cook chicken in oven if you are doing a larger batch? How would cooking time change?
Nagi says
Hi S – If you cook it in the oven you won’t get the nice colour on it as the chicken will be too dry by the time it turns golden. For larger amounts I recommend the BBQ or cooking in batches on the stovetop. N x
Natalee says
Hi Nagi, would this recipe be ok if I mixed the diced chicken with the satay mix and then stored in the freezer to skewer at a later date?
My husband and kids love this recipe, and I thought it would be handy if I could freeze some for a ready-to-cook meal! 😊
Nadine says
No words apart from yum
Annie says
These are incredible. A definite favourite in our house now. My husband who is very discerning loves them and keeps telling everyone how great they are. Thanks Nagi!
Dave says
Repeat customer here! This recipe is TO DIE FOR!!! If it were only available in a restaurant our family would be broke! We LOVE it that much!!! I am a serious Foodie and can honestly say this is one of the best recipes I have ever made!!! Thanks so much for posting this from my entire family.
Theresa says
HECK YAHHHHHHHH
now this is what it’s suppose to taste like yummm coming from an Italian lol
Rob says
WOW enjoyed making these for friends and family and we enjoyed eating them even more. Big hit with everyone.
Thank you
Barbara says
I made this tonight WOW great I did add a lot more coconut milk than what looked like you did. And I cooked it on a stove griddle with oil. I have made so many chicken satay recipes and this one my family loved. The only thing I added is a little fresh lime juice at the end after the chicken was done.
Barbara says
Hi I love your food, you are my go to person. I am making this tonight and I notice that in the video you added coconut milk to the marinade BUT in the recipe under marinade you do not have coconut milk listed. I did not read all the comments maybe I am missing something??
Rosco B says
The first step listed in the skewers instructions – “Mix together the chicken and Marinade with 1/4 cup of coconut milk, then set aside for at least 20 minutes, or overnight.”
Jayne Cunningham says
I’ve been cooking your recipes for a few years now but never get around to leaving a comment. Until now. This recipe was sensational. Your recipes are always big on flavour, which our family loves.
You’re now our go-to website for our adult kids as well.
Congratulations on such exceptional work and your effort to keep us home cooks interested in dishing up a meal day after day, year after year!
Margaret says
The dipping sauce is on the stove and the skewers are on the BBQ.. the smell in my kitchen is UNREAL!! Yet another Nagi gem!! This site is a firm favourite of ours
Danielle says
This was a hit with my family and I plan to make it for friends. Nagi, can we alter the recipe to use skewered prawns? What should be done differently?
Nagi says
You would need to cook them a much shorter time – 1-2 minutes each side until just pink and slightly curled. N x
Kid recipe says
Hi Nagi, thanks for the recipe though I haven’t tried. May I ask for a twist version of this recipe for kids if you have experimented? My daughter cannot eat chili or spicy food. Thanks ahead.
Julzy says
My daughter won’t eat spicy food but will eat satay, she loves this.
Jo says
My family loves this recipe, it is guaranteed to become apart of our regular mealtimes.
Nagi says
I am so glad you enjoyed it Jo! N x
Natalie says
YUM! This chicken came out well-seasoned and juicy! My wife, who can be a picky eater, loved this recipe! I plan to make a much bigger batch next time!!
Dorothy E says
Yours is my go-to website for recipes. I thought I had found my favourite recipe when I made bao buns. Was I wrong! Sate chicken is hands down one of the best things I’ve made in 40 years of cooking.