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Chicken Satay and Thai Peanut Sauce

Chicken Satay with Thai Peanut Sauce

Juicy, curry-marinated chicken skewers meet a creamy, slightly spicy Thai peanut sauce in this street-food-inspired recipe. Quick to prepare and packed with bold flavors, it’s perfect for both weeknight dinners and entertaining guests.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Appetizer, Dinner
Cuisine: ASIAN, Thai
Calories: 550
Ingredients Method Notes

Ingredients
  

Chicken Skewers
  • 600 g boneless, skinless chicken thighs cut into 2 cm / ¾″ chunks
  • 13 pieces bamboo skewers soaked if grilling over open flame
  • 1 tbsp curry powder adds warmth and depth
  • 1 tsp white sugar balances the savory spices
  • 2 tsp red curry paste for authentic Thai heat and aroma
  • 1 tsp kosher salt or ½ tsp table salt
  • 0.25 cup full-fat coconut milk helps tenderize and carry flavor
Thai Peanut Sauce
  • 2 tbsp red curry paste
  • 0.75 cup smooth natural peanut butter unsweetened
  • 0.25 cup white sugar
  • 2 tsp dark soy sauce
  • 1 tsp kosher salt or ½ tsp table salt
  • 2 tbsp apple cider vinegar
  • 0.75 cup full-fat coconut milk
  • 0.75 cup water to adjust consistency

Method
 

  1. If grilling, soak bamboo skewers in water for at least 2 hours to prevent burning.
  2. In a bowl, mix chicken, curry powder, sugar, red curry paste, salt, and coconut milk. Cover and refrigerate for at least 20 minutes or overnight.
  3. Thread 4–5 chicken pieces onto each skewer, leaving small gaps for even cooking.
  4. Heat oil in a non-stick pan or on a grill over medium-high. Cook skewers 3 minutes per side until golden and cooked through.
  5. In a saucepan, combine remaining coconut milk, peanut butter, red curry paste, sugar, soy sauce, salt, vinegar, and water. Stir over medium-low heat until smooth and slightly thickened, about 5 minutes.
  6. Serve chicken hot with peanut sauce on the side or drizzled over the top.

Notes

For a milder flavor, reduce the red curry paste. To make vegan, replace chicken with tofu or tempeh and use a plant-based soy sauce alternative.