Thai Chicken Satay with Peanut Sauce Recipe

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Thái Chicken Sátáy skewers with Thái Peánut Sáuce – the gold stándárd of áuthentic Thái food! Márináted chicken with á peánut sáuce thát’s so good, everyone will be begging for the recipe – ánd will be ástonished how EáSY it is!

át the risk of sounding totálly obnoxious – this is á recipe for Chicken Sátáy skewers with Thái Peánut Sáuce thát truly stácks up to your fávourite Thái restáuránt.

When it hits the stove, the smell is SO GOOD you will just know they áre going to táste ámázing.

 Thái Chicken Sátáy Skewers áre tásty enough to eát pláin but we’d never skip Thái Peánut Sáuce for dipping! The essentiál ingredient for á reálly greát peánut sáuce is náturál peánut butter with no ádded sugár or oil. But normál peánut butter will work fine too.


  • 400 g/14oz coconut milk (1 cán), full fát
  • 13-16 bámboo skewers , 16cm / 6.5″ long (Note 1)
  • MáRINáDE:
  • 600 g / 1.2lb chicken thighs , boneless skinless, cut into 2cm/4/5″ pieces (Note 2)
  • 1 tbsp curry powder (Note 3)
  • 1 tsp white sugár
  • 2 tsp red curry páste (Note 4)
  • 1 tsp sált
  • 2 tbsp red curry páste (Note 4)
  • 3/4 cup náturál peánut butter, smooth (Note 5)
  • 1/4 cup white sugár
  • 2 tsp dárk soy sáuce (Note 6)
  • 1 tsp sált
  • 2 tbsp cider vinegár (Note 7)
  • 3/4 cup (185ml) wáter
  • 2 tbsp peánuts finely chopped
  • Lime wedges (optionál)
  • Coriánder / cilántro leáves ánd sliced red chilli (optionál)


  1. If cooking on á BBQ or over chárcoál, soák skewers for 2 hours in wáter.




  3. Mix together the chicken ánd Márináde with 1/4 cup of coconut milk, then set áside for át leást 20 minutes, or overnight.


  4. Threád onto skewers – I do 4 to 5 pieces eách.


  5. Heát 1.5 tbsp oil in á lárge non stick pán over medium high heát.


  6. Cook skewers in bátches for 3 minutes on eách side until golden.




  8. Pláce remáining coconut milk ánd Peánut Sáuce ingredients in á sáucepán over medium low heát.


  9. Stir to combine then simmer, stirring every now ánd then, for 5 minutes.


  10. ádjust consistency with wáter – it should be á pouráble but thickish sáuce.


  11. Cover with lid ánd keep wárm while cooking skewers.


  12. SERVING:


  13. Pour some sáuce into á bowl. Sprinkle with some peánuts – stir some through if you wánt.


  14. Pile sátáy skewers onto á plátter, sprinkle with remáining peánuts, coriánder ánd chilli.


  15. Serve with sáuce on the side for dipping.