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Authentic Thai Chicken Satay with Peanut Sauce – Better Than Takeout
Few dishes capture the essence of authentic Thai street food like Chicken Satay with Peanut Sauce. Juicy, marinated chicken skewers grilled to golden perfection, served with a rich and creamy peanut dipping sauce—this dish is a guaranteed crowd-pleaser. Perfect as an appetizer, party food, or even a main meal with jasmine rice, this recipe brings restaurant-quality Thai flavors right to your kitchen.
Why You’ll Love This Recipe
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Restaurant-quality at home: Tastes just like your favorite Thai takeout.
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Rich flavor profile: A savory blend of curry paste, coconut milk, and spices.
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Versatile: Works as both an appetizer and a main dish.
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Crowd-friendly: Skewers make it perfect for parties, barbecues, or family dinners.
Chicken Satay with Peanut Sauce Recipe
Guiseppe
15
15 minutes
15 minutes
235
Thai
Main Dish
This Thai Chicken Satay recipe features tender, juicy chicken marinated in coconut milk, curry powder, and red curry paste, then grilled or pan-seared on skewers. The real star is the Thai Peanut Sauce—a luscious, slightly sweet, nutty sauce made with coconut milk, natural peanut butter, and red curry paste. Serve with jasmine rice, cucumber slices, or a full Thai banquet for a meal that’s as authentic as it is unforgettable.
Ingredients
Chicken Satay Marinade:
- .2 lb Chicken Thighs (boneless & skinless, cut into 2 cm pieces)
- ¼ cup Coconut Milk
- 1 tbsp Curry Powder
- 2 tsp Red Curry Paste
- 1 tsp Salt
- 1 tsp Sugar
Thai Peanut Sauce:
- 14 oz Coconut Milk (full fat)
- 2 tbsp Red Curry Paste
- ¾ cup Natural Smooth Peanut Butter
- ¼ cup White Sugar
- 2 tsp Dark Soy Sauce
- 1 tsp Salt
- 2 tbsp Cider Vinegar
- ¾ cup Water
For Serving:
- 2 tbsp Peanuts (chopped)
- Fresh Cilantro Leaves, sliced red chili, lime wedges (optional)
Directions
- In a bowl, combine chicken, coconut milk, curry powder, red curry paste, salt, and sugar.
- Mix well, cover, and marinate for at least 20 minutes (up to overnight for best flavor).
- If using bamboo skewers, soak them in water for 2 hours to prevent burning.
- Thread marinated chicken onto skewers, about 4–5 pieces each.
- Heat 1 ½ tbsp oil in a non-stick skillet or grill pan over medium-high heat.
- Cook skewers in batches for about 3 minutes per side, until golden brown and fully cooked.
- In a saucepan, combine coconut milk, red curry paste, peanut butter, sugar, soy sauce, salt, vinegar, and water.
- Simmer on low heat for 5 minutes, stirring occasionally, until smooth and slightly thickened.
- Adjust consistency with a little water if needed.
- Arrange chicken satay skewers on a platter, sprinkle with chopped peanuts, and garnish with cilantro and chili if desired.
- Serve with warm peanut sauce on the side and jasmine rice or cucumber slices.