Thai Chicken Satay Peanut Sauce (Print-Friendly Version)
Grilled marinated Thai chicken skewers with robust peanut sauce, perfect for sharing as an appetizer or main course.
# What You’ll Need to Make This:
→ Satay Skewers
01 -
600 g boneless, skinless chicken thighs, cut into 2 cm pieces
02 -
13–16 bamboo skewers, 16 cm long, soaked if grilling
→ Marinade
03 -
1/4 cup (100 ml) coconut milk, full-fat
04 -
1 tablespoon curry powder
05 -
1 teaspoon white sugar
06 -
2 teaspoons Thai red curry paste
07 -
1 teaspoon kosher or cooking salt
→ Peanut Sauce
08 -
3/4 cup (180 g) natural peanut butter, smooth
09 -
2 tablespoons Thai red curry paste
10 -
1/4 cup (50 g) white sugar
11 -
2 teaspoons dark soy sauce
12 -
1 teaspoon kosher or cooking salt
13 -
2 tablespoons cider vinegar
14 -
3/4 cup (180 ml) coconut milk, full-fat
15 -
3/4 cup (180 ml) water
→ For Serving
16 -
2 tablespoons peanuts, finely chopped
17 -
Lime wedges
18 -
Coriander leaves and sliced red chilli (optional)
# How to Prepare:
01 -
If grilling over charcoal or BBQ, soak bamboo skewers in water for at least 2 hours to prevent burning.
02 -
In a bowl, combine chicken pieces with 1/4 cup coconut milk, curry powder, white sugar, red curry paste, and salt. Mix thoroughly and set aside to marinate for at least 20 minutes or preferably overnight.
03 -
Thread 4 to 5 pieces of marinated chicken onto each soaked skewer.
04 -
Heat 1.5 tablespoons oil in a large non-stick pan over medium-high heat. Cook skewers in batches, 3 minutes on each side or until chicken is golden and cooked through.
05 -
In a saucepan over medium-low heat, combine remaining coconut milk, peanut butter, red curry paste, white sugar, dark soy sauce, salt, cider vinegar, and water. Stir to combine and simmer, stirring occasionally, for 5 minutes until sauce is thick and pourable.
06 -
If necessary, adjust the peanut sauce with additional water to achieve a thick but pourable texture. Cover and keep warm until serving.
07 -
Pour some peanut sauce into a serving bowl and garnish with chopped peanuts. Arrange satay skewers on a platter, sprinkle with remaining peanuts, coriander, and red chilli if desired. Serve alongside lime wedges and extra peanut sauce for dipping.
# Extra Tips:
01 -
For juicier satay, use chicken thighs instead of breast or tenderloin. Marinating overnight deepens flavour.
02 -
Natural peanut butter delivers superior peanut intensity and achieves a perfect sauce texture.
03 -
Unused peanut sauce can be refrigerated up to one week or frozen. Use it with noodles, vegetables, or rice.