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……
Monica Tuite says
Hi Nagi, For ten years I’ve been trying different peanut sauce recipes— I finally found what I was searching for!! Thank you so much! I strongly recommend the Maesri red curry paste that you recommended— what a difference between that and another brand I tried last week! The Maesri red curry paste is so moist and flavorful— it just dances on your tongue. It is sold at Woodman’s if you have that store near you. And the Pure peanut butter I used this week vs. last week made a huge difference as well! The sautéed chicken is amazing as well! So moist and flavorful that if someone’s not into the peanut sauce, the chicken can stand alone. This food makes me so happy!!! Thank you so much again!!!!
Diana says
Oh my Gawd.. this recipe is fabulous. Another recipe that we can serve ‘people’! I don’t have natural peanut butter though – I have a giant tub of Skippy’s from Costco and it was fine. I’m sure natural will be lovely when we have ‘people’!! Thanks so much Nagi for helping us ‘mix it up’ in the kitchen. x
mili says
love it, love it, love it!! thank you Nagy we all love it !!!!!
Dave says
Can u suggest a sub. for peanut in the sauce? Would almond butter work at all?
Nagi says
Hi Dave, satay is ALL about the peanuts sorry – almonds just wouldn’t have the same flavour. N x
Sarah says
Thankyou for recipe but I think you should edit the amount of water for the sauce in the ingredients list. Mine is super runny like soup. I would say start with 1/4 cup of water and add more as needed to adjust consistency.
Also in the video it clearly is not 3/4 cup water.
I will add some cornflour (cornstarch) slurry to try and thicken mine up.
Nagi says
Hi Sarah, could you have possibly mis measured another ingredient? The recipe and video are correct – 185ml was definitely added (I wouldn’t publish it in the recipe otherwise). N x
Zoe Sibley says
Hi, Think your video and water ratio different. I used 3/4 cup of water and its way to much, mine is so runny nothing like video. PLEASE double check your recipe. thx
Tracy Swain says
you said for curry any type-Im not familiar with the different types. I have sweet curry in my pantry, will that work?
Kristine Witscher says
This is SO GOOD! Thank you, thank you, thank you for sharing this wonderful recipe. I will be making this many times in the future.
Nick says
I Made this last night, along with your coconut rice, omg it was so good, I’ve been told by my wife I need to make it again tonight! Will definitely be checking more of your recipes and be using them regularly! Thanks
Kendra says
This is my second recipe I’ve tried from this site. Sooo delicious and easy to make. My husband gives it a 10/10.
One thing I would recommend is to baste some of the peanut sauce onto the chicken when almost cooked on the grill. This gives the chicken a nice brown caramelize.
Jade says
Girl, is there anything you can’t cook?!
Sherry says
This sauce is AMAZING. Use leftovers as dip for banana pancakes (love the sweet and savory combo!), cucumber, or celery.
Cookaye says
love, love, love this! I made this tonight for the first time and it was a hit. It’s like eating at our favorite Thai restaurant. Thank you for your recipe!
Shera says
Hi Nagi,
Every recipe I’ve tried of yours has been a hit, you’ve never failed me, thank you.
Quick question on this one: can I marinate and then throw this in the freezer like with other marinades?
I so appreciate all of your “notes” and tips, they really help. I think you’re the only blogger where I actually read the content. You’re the best!
Nagi says
Yes you can! Makes life easy when you need a quick dinner 🙂 N x
Dianne Clatworthy says
Made these chicken satay sticks for my family Nagi very yummy my family will think I’m such a good cook but I will tell them I have a good teacher who’s recipes are soooo easy to follow thanks again Nagi
Audrey says
This is by far the best Thai chicken satay recipe ever! I like to add about a tablespoon of peanut butter in the marinade, for extra peanut-goodness and I tend to replace the 3/4 water with 1/4 of coconut water and it turns out beautifully. Thank you so much for blessing us all with this recipe, it is a family favorite.
John Craig says
Oh my goodness Nagi. I made this for the wife and I tonight. Did the chicken on the grill after a 24 hr marinade. The wife kept thanking me and I told her do not thank me, thank Nagi, I just followed directions. Girl you surely rock. I make more of your recipes than anyone else’s and there is a reason for that. Thank you again for an awesome meal.
John C.
Cheryl says
Love your recipes .They are a big hit in my house thank you for sharing đź‘Śđź‘Ť
Nagi says
That’s great to hear!! N x
Nada says
Amazing! I usually make Indonesian satay sticks but decided to give these a go and I wasn’t disappointed. I could have drunk the sauce on its own! Going to use the left over sauce (will power was tested) to make noodle salad for lunch and then pork char siu for dinner. You are a genius!
Colette Lock says
I made this last night, and it was delicious, I only had the regular peanut butter so had to use it, but it was still amazing. I can’t wait to eat my leftovers for lunch.
Elizabeth says
I’ve been cooking my way through your Thai recipes and your peanut sauce is so close to restaurant quality that I don’t miss going out to eat anymore. This was so tasty! Thanks!