Thai Chicken Satay with Peanut Sauce

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.

Prep time: PT15M

Cook time: PT15M

Total time: PT30M

Rating

4.98 stars (505 reviews)

Keywords

Chicken satay skewers, Thai chicken satay, Thai peanut sauce

Ingredients

400 g/14oz coconut milk ((1 can), full fat)
13-16 bamboo skewers (, 16cm / 6.5" long (Note 1))
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 cooking salt / kosher salt ((sub 1/2 tsp table salt))
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
2 tbsp peanuts finely chopped
Lime wedges ((optional))
Coriander / cilantro leaves and sliced red chilli ((optional))

Cuisine

Thai

Steps

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!

Nutitrion

Serving Size: 1 serving
Calories: 235 kcal
Carbohydrates: 7 g
Protein: 10 g
Fat: 19 g
Saturated Fat: 8 g
Cholesterol: 39 mg
Sodium: 448 mg
Sugar: 5 g

Reviews

Hannah on 2026-05-05 (5 stars):
This was sooooooo goodddddd!! 10/10!! Easy to make too
JoeBKS on 2026-05-04 (5 stars):
I love this recipe and so do my kids. They ask for it. Just delicious. I had to marinate longer than 24 hours as stuff came up. Still delicious. I froze the peanut sauce from the last time I made it and used part as dressing for cold Thai noodles. ❤️
Namita Joshua on 2026-04-27 (5 stars):
SUCH A GOOD RECIPE! And that sauce, omg I could drink it! I made this 3x for a crowd. I let it marinate overnight and then baked the chicken instead of cooking it because of the time and quantity. Baked at 425 for 20 mins and then broiled on high for 5-6 mins. Drizzled with peanut sauce and it disappeared in minutes. (Used chicken breast, light soy sauce and MaePloy red curry paste)
Anne L. on 2026-04-17 (5 stars):
Delish! Such a simple recipe for such an amazing result.
Pawpaw on 2026-04-12 (5 stars):
EXCELLENT EASY recipe!!! I tripled the quantities to cater to a party of 30 people. What a score! Marinating it all the night before made the chicken and tofu so tender and flavoursome. I added a Nam Jim as an extra dipping sauce, and served it with coriander and fresh cucumber batons. New Party dish sorted! 🙌🙌
Kylie Amanda Parkins on 2026-04-07 (5 stars):
Made this and it was lovely my son helped me and enjoyed the process , he even made his own spicy wedges to go with rice and pitta bread
Sue Ellen on 2026-03-30 (5 stars):
Thank you, this was perfect. I have doubled the recipe for more than I needed, I would like to know how long how long will the sauce last refrigerated and can this Sauce be frozen?
Hyto on 2026-03-27 (5 stars):
This recipe was so good! Tasted just like the chicken satay from Thai restaurants. Also very forgiving, I followed the ingredients list with eyeballing the measurements and it still turned out great!
Larissa Eddington on 2026-02-20 (4 stars):
Delicious and relatively easy. I use Mae Ploy curry paste, reduced the amount to 2 dessertspoons and it was still a tad spicy, so will reduce a little next time. I will also add a little more coconut milk to the sauce to make it 'creamier'. Used chicken thighs, and fried tofu for the vegetarian and it was all devoured. Served it with Nagi's Asian side salad and rice.