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……
the survey is in….. best satay chicken ever voted unanimously by the family.
So easy to make too.
This satay is so amazing, I prefer it to many restaurant versions. The recipe is so easy and only uses things you can get from the supermarket. I’m often amazed I’ve made something so delicious!
Huge hit in our house. The chicken was so tender, and the satay sauce is so tasty! Easy, quick – so (another) winner winner from Nagi!
The first time ever trying to make satay sauce and boy it won’t be the last!!! I am just wondering what to do with a supermarket purchased bottle of satay lurking in my pantry as I won’t use it now I can make my own. You are a genuis Nagi.
Love these!!! So simple to make, and the sauce is incredible! Definitely a crowd pleaser as an appetizer but I make it for dinner as is.
A M A Z I N G
Having lived in Thailand for many years the one thing I missed chicken satay. Nagi’s recipe just transported me back to a happy place. Thank you so much
Simply the best. Takeaway will never match this one
My family drive me batty asking for this meal all the time, I’ve had to restrict cooking it to once a fortnight.
OMG… this was the most fabulous satay chicken I have ever had! We grilled the skewers because it was easier for us, and they were so delicious and juicy. And the dipping sauce…. 🤤 My 9yo thinks this should be on our menu every week….
Too sweet for our tastes, even though I cut the sugar in half. I was looking for something more savory.
Insanely good ! I used the aldi brand red curry paste and it great ! Tastes just like my favourite Thai restaurant. Sweet, with a little kick at the end. Love it!
Wow! This sauce is spectacularly good, and so easy and quick to make. Far and away the best satay recipe I’ve found. Thank you!
I halved the red curry paste in the sauce because I was serving this to my satay-loving but chilli-sensitive child, and wasn’t sure how spicy it would be. The sauce was still delicious with half the red curry paste, and not at all too spicy for kids – next time I’ll use the full amount, but just sharing in case anyone else is catering for fussy eaters 🙂
This will be a recipe we make again and again.
We use this recipe and make a curry which we have with rice. The whole family loves it.
Thank you Nagi I already had the recipe for the peanut sauce but I’ve been forever unable to find the right recipe for the marinade. Also thanks for the marinade tip, I’ve always used ayam or valcom in a pinch 🥰
Is the sauce too intense to serve over rice noodles? The flavor sounds wonderful but I’m looking for a sauce to serve on noodles and didn’t know if this sauce would be appropriate.
Oh my gosh! Most incredible satay I have ever had!! Cannot wait to make it with beef. Will be my to go satay recipe from now on ❤️
I wish I could give this 6 stars, it’s absolutely AMAZING! Chicken kebabs were so delish, and the satay sauce is one of the best I’ve ever tasted. I literally could have just drunk it! In fact, I froze the leftovers and this morning was just sorry I hadn’t refrigerated it to have for lunch! Thank you, Nagi! I’m looking forward to trying your beef satay skewers next 🙂
This dish is requested frequently in our home. For ease I double the protein and use chicken thighs cut in half and cook on the BBQ. For the sauce I use yellow curry paste for a milder flavour. Use palm sugar as the sugar for the sauce and a dash of fish sauce … delicious!
This was delicious! I used chicken breasts and watched them closely to prevent overcooking them. The peanut sauce is addicting! So good. Wife and teenage son both liked it as well. Thanks!!
Five stars? Not enough! This recipe is brilliant. Scores well on quick, easy, not much washing up and store cupboard ingredients. The taste well it’s superb!