This Thai Chicken Satay with Peanut Sauce is everything you want in a takeout-favorite—only fresher, juicier, and surprisingly easy to make at home. Tender chicken thighs are marinated in coconut milk, curry, and red curry paste, then grilled or pan-seared into golden satay skewers that are delicious enough to eat on their own. But the real star is the Thai peanut sauce: thick, creamy, just sweet enough, and full of authentic flavor thanks to natural peanut butter and red curry paste. Serve these Thai chicken satay skewers as a party starter, weeknight main, or with jasmine rice for a complete meal. Perfect for anyone who loves bold Southeast Asian flavors and easy, crowd-pleasing recipes.
table of contents
Time Breakdown
- Prep Time: 15 minutes
- Marinating Time: 20 minutes (or overnight)
- Cook Time: 15 minutes
- Total Time: ~30 minutes (plus marinating)
- Servings: ~15 small skewers (about 4 servings as a main)
Ingredients List
Base
- 1 can (400 g / 14 oz) full-fat coconut milk
- 13–16 bamboo skewers, about 6.5 in (16 cm) long (soak if grilling or using charcoal)
Chicken Satay Marinade
- 600 g / 1.2 lb boneless, skinless chicken thighs, cut into ~2 cm pieces
- 1 tbsp curry powder
- 1 tsp white sugar
- 2 tsp Thai red curry paste
- 1 tsp cooking salt / kosher salt
- (or ½ tsp table salt)
Thai Peanut Sauce
- Remaining coconut milk (from the 400 g can)
- 2 tbsp Thai red curry paste
- ¾ cup smooth natural peanut butter (no added sugar or oil, if possible)
- ¼ cup white sugar
- 2 tsp dark soy sauce
- 1 tsp cooking salt / kosher salt
- (or ½ tsp table salt)
- 2 tbsp apple cider vinegar
- ¾ cup water (plus a splash more if needed to thin)
For Serving
- 2 tbsp peanuts, finely chopped
- Lime wedges (optional)
- Fresh cilantro leaves (coriander) (optional)
- Sliced red chili (optional)
- Steamed jasmine rice or Thai fried rice (optional, as a side)
Kitchen Tools You’ll Need
This recipe doesn’t require fancy gadgets, just a few reliable kitchen basics to keep everything simple and stress-free.
- Large mixing bowl
- Medium saucepan
- Sharp knife & cutting board
- Measuring cups & spoons
- Bamboo skewers
- Large nonstick skillet, grill pan, or BBQ grill
- Tongs
- Small serving bowls for peanut sauce & garnishes
Step-by-Step Beginner-Friendly Instructions
1. Soak Skewers (If Grilling or Using High Heat)
- If cooking on a BBQ or over charcoal, soak bamboo skewers in water for at least 2 hours so they don’t burn.
2. Marinate the Chicken Satay
- In a large bowl, add the chicken thigh pieces.
- Pour in ¼ cup of the coconut milk, then add:
- 1 tbsp curry powder
- 1 tsp white sugar
- 2 tsp red curry paste
- 1 tsp kosher salt
- Toss well to coat all the chicken evenly.
- Marinate for at least 20 minutes, or overnight in the fridge for deeper flavor.
3. Make the Thai Peanut Sauce
- In a medium saucepan over medium-low heat, add:
- Remaining coconut milk
- 2 tbsp red curry paste
- ¾ cup natural peanut butter
- ¼ cup white sugar
- 2 tsp dark soy sauce
- 1 tsp salt
- 2 tbsp cider vinegar
- ¾ cup water
- Stir until everything is well combined and smooth.
- Simmer gently for about 5 minutes, stirring occasionally, until the sauce thickens slightly.
- Adjust the consistency with a bit more water if needed—it should be thick but pourable, not stiff.
- Cover with a lid and keep warm over very low heat or off the heat.
Note: You’ll have more peanut sauce than you need for one batch of skewers. Leftovers are perfect for noodles, rice bowls, or veggie dips.
4. Thread the Chicken Onto Skewers
- Remove chicken from the marinade.
- Thread 4–5 pieces of chicken onto each soaked skewer, pressing them together but not too tightly so they cook evenly.
5. Cook the Satay Skewers
- Heat about 1½ tbsp oil in a large nonstick skillet over medium-high heat (or preheat your grill/BBQ).
- Cook the skewers in batches, about 3 minutes per side, until:
- Golden on the outside
- Cooked through in the center (no pink, juices clear)
- Transfer cooked skewers to a plate and keep warm while you finish the rest.
6. Serve with Peanut Sauce & Garnishes
- Pour some of the Thai peanut sauce into a small bowl and sprinkle with chopped peanuts (you can stir some in if you like extra crunch).
- Pile cooked satay skewers onto a platter and sprinkle with remaining peanuts, fresh cilantro, and sliced red chili (if using).
- Serve with lime wedges and jasmine rice or Thai fried rice to complete the meal.
Enjoy immediately while hot and juicy! 😋
Pro Tips
- Use chicken thighs for the juiciest, most flavorful satay. Breast works but can dry out faster.
- Natural peanut butter gives the best flavor and consistency for the Thai peanut sauce.
- Don’t overcook the chicken—satay cooks quickly; remove it as soon as the center is just done.
- Leftover peanut sauce keeps up to 1 week in the fridge or can be frozen. Great for noodle bowls, veggie dip, or rice.
- If you like it spicier, add extra red curry paste or a bit of chili sauce to the peanut sauce.
Nutrition Table (Estimated)
Approximate per serving (about 3–4 skewers + sauce):
| Serving Size | Calories | Protein | Carbs | Fat | Fiber | Sugar |
|---|---|---|---|---|---|---|
| 1 portion | 235 | 10g | 7g | 19g | 1g | 5g |
Disclaimer (Nutrition): Nutrition info is approximate and assumes more peanut sauce is used than most people actually will. Real values may be lower. For precise dietary needs, please calculate using your own ingredients or consult a nutrition professional.
Thai Chicken Satay with Peanut Sauce
Ingredients
Method
- If using a grill or charcoal, soak bamboo skewers in water for at least 2 hours.
- In a large bowl, mix chicken with 1/4 cup coconut milk, curry powder, sugar, red curry paste, and salt. Toss to coat and marinate at least 20 minutes or overnight in the fridge.
- Thread 4–5 pieces of chicken onto each skewer.
- To make the peanut sauce, combine remaining coconut milk, red curry paste, peanut butter, sugar, soy sauce, salt, vinegar, and water in a saucepan. Simmer 5 minutes until thickened. Add more water if needed. Keep warm.
- Heat 1.5 tbsp oil in a skillet over medium-high heat or preheat grill. Cook skewers in batches for 3 minutes per side until golden and cooked through.
- Transfer some peanut sauce to a serving bowl and top with chopped peanuts.
- Arrange skewers on a platter and garnish with remaining peanuts, cilantro, and sliced red chili. Serve with lime wedges and jasmine rice or Thai fried rice.
Nutrition
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Let us know how it was!Conclusion
This Thai Chicken Satay with Peanut Sauce brings restaurant-level flavor straight into your kitchen with surprisingly simple steps. The coconut milk and curry marinade keeps the chicken tender and deeply seasoned, while the rich peanut sauce ties everything together with classic Thai-inspired flavors. Whether you serve it as a starter, party platter, or full meal with rice, these skewers are guaranteed to impress and disappear fast. Definitely a recipe to pin, save, and make again and again.