Name: Thai Chicken Satay with Peanut Sauce
Prep time: 15 min
Cook time: 10 min
Total time: 3 h 25 min
Cuisine: Thai
Ingredients: 1 lb / 500g chicken thigh fillets (skinless, boneless), cut into 2 cm / 4/5” cubes; 8–10 bamboo skewers (soaked in water for 30 minutes); 1 tbsp oil (for cooking); Chicken Marinade:; 1 stalk lemongrass (white part only, finely chopped); 2 garlic cloves (minced); 2 tsp ginger (grated); 1 tbsp curry powder; 1/2 tsp turmeric powder; 2 tbsp brown sugar; 2 tbsp fish sauce; 3 tbsp soy sauce; 2 tbsp coconut milk; Peanut Sauce:; 1/2 cup smooth peanut butter; 1/2 cup coconut milk; 1 tbsp red curry paste; 2 tbsp brown sugar; 1 tbsp soy sauce; 2 tsp fish sauce; 1 tbsp lime juice; 1/2 cup water (adjust for consistency)

Why You’ll Love Thai Chicken Satay with Peanut Sauce Recipe

It delivers the familiar smoky, spiced flavor of Thai satay with minimal fuss.
The peanut sauce is deeply flavorful — creamy, slightly sweet, tangy and mildly spicy — yet simple to prepare.
You can cook on a grill, in the oven, or on the stovetop, making it adaptable to your kitchen setup.
It’s great for entertaining: easy to scale up for a crowd, and always a crowd‑pleaser.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Coconut milk
Bamboo skewers (soaked if needed)
Boneless, skinless chicken thighs (or breast/tenderloin)
Curry powder
Sugar
Red curry paste
Salt (cooking salt or kosher salt — if using regular table salt, adjust accordingly)

For the Peanut Sauce:

Red curry paste
Natural peanut butter, smooth
Sugar (white)
Dark soy sauce
Salt (or adjust if using table salt)
Cider vinegar (or white vinegar)
Water (to adjust consistency)

To serve (optional):

Finely chopped peanuts
Lime wedges
Coriander (cilantro) leaves
Sliced red chilli

Directions

Prepare the marinade: combine chicken pieces with curry powder, sugar, red curry paste, salt and some coconut milk. Let the chicken marinate — at least 20 minutes, ideally longer (even overnight).
Thread the marinated chicken onto skewers (about 4–5 pieces per skewer).
Heat oil in a large nonstick pan over medium‑high heat (or preheat a grill). Cook the skewers, turning occasionally, until golden and cooked through — around 3 minutes per side in a skillet.
Meanwhile, make the peanut sauce: in a saucepan over medium‑low heat, combine the remaining coconut milk with the peanut sauce ingredients. Stir, bring to a gentle simmer, and cook for about 5 minutes. Adjust water to reach a pourable but slightly thick consistency. Keep warm until serving.
Serve the skewers on a platter. Pour the sauce into a bowl, sprinkle some chopped peanuts (and coriander/chilli if using). Serve with lime wedges, rice (e.g. jasmine or coconut rice) or fresh salad/veg as desired.

Servings and timing

Yields about 15 skewers.
Prep time: 15 minutes
Cook time: 15 minutes
Marinating time: at least 20 minutes (longer gives better flavor)
Total time: about 30 minutes (not counting marinating)

Variations

Use chicken breast or tenderloin instead of thighs — though thighs stay juicier.
If you prefer milder flavor, reduce the amount of red curry paste.
For a deeper peanut flavor, substitute natural peanut butter with freshly ground unsalted peanuts blended with a little coconut milk.
You can bake the skewers in the oven or broil them instead of stovetop or grill.
Try adding a squeeze of lime juice or a dash of finely grated ginger/garlic to the peanut sauce for a fresh twist.

Storage/Reheating

Leftover peanut sauce can be stored in an airtight container in the fridge for up to one week.
You can freeze excess peanut sauce for longer storage — consider freezing in small portions (e.g. ice‑cube tray method) for easy use later.
Reheat sauce gently over low heat, adding a splash of water if it thickens too much.
Cooked chicken skewers can be refrigerated for 2–3 days. Reheat in the oven or in a pan over medium heat until warmed through, to retain texture and moisture.

FAQs

What cut of chicken is best for satay?

Chicken thighs (boneless, skinless) are ideal because they stay juicy and tender. Chicken breast or tenderloin can be used too, but they may dry out if overcooked.

Can I skip the skewers and just cook chicken pieces?

Yes — if you don’t have skewers, you can cook the marinated chicken pieces directly in a pan, or even roast/bake in the oven. The flavor remains largely the same.

Can I use regular peanut butter instead of natural peanut butter?

Yes. Regular commercial peanut butter works if you don’t have natural. However, natural peanut butter tends to yield a smoother, more authentic peanut flavour and requires less water to thin the sauce.

What if I don’t have red curry paste?

You can substitute with any mild curry paste or a mix of curry powder and a bit of soy/fish sauce + sugar to mimic the flavour — though the final taste will differ slightly.

Can I make this dish gluten-free?

Yes — use gluten‑free soy sauce or tamari. Ensure any curry paste or other seasonings you use are also gluten‑free.

How spicy is this satay?

The heat is mild to moderate, primarily from the red curry paste. You can control spiciness by adjusting the amount of curry paste, or skip optional chilli garnish to keep it mild.

What sides go well with chicken satay?

Steamed jasmine rice or coconut rice is classic. It also works well with a fresh cucumber salad, steamed or stir‑fried vegetables, or a simple slaw.

Can I make the sauce in advance?

Yes — the peanut sauce stores well. Make it ahead and reheat gently when you’re ready to serve. It’s also great on noodles, veggies, or as a dipping sauce for snacks.

Is marinating time important?

Yes. Marinating lets the flavours penetrate the chicken, giving you more aromatic, deeper‑flavored skewers. While 20 minutes is the minimum, marinating for a few hours or overnight yields the best results.

Can I substitute chicken with other proteins?

Yes. You can use pork, beef or even tofu (for a vegetarian version), adjusting cooking time accordingly. The marinade and sauce still pair beautifully.

Conclusion

This Thai Chicken Satay with Peanut Sauce recipe brings restaurant‑style flavours into your home kitchen with minimal effort. The fragrant, spiced chicken and rich, creamy peanut sauce create a satisfying and crowd‑pleasing dish that works as a starter or main. With flexible cooking methods, easy storage, and room for customization, it’s a versatile recipe worth adding to your regular meal rotation.