If you are looking for a dish that bursts with vibrant flavors and tender, juicy chicken, then the Thai Chicken Satay with Peanut Sauce Recipe is an absolute must-try. This recipe brings together the perfect harmony of rich coconut milk, aromatic curry spices, and the irresistible creaminess of peanut butter, creating a delightful balance that will have your taste buds dancing. Whether you’re preparing a casual weeknight dinner or impressing guests at a weekend gathering, this dish offers a wonderful combination of bold taste and easy preparation that feels like sharing a warm hug on a plate.
Ingredients You’ll Need
Gathering your ingredients for the Thai Chicken Satay with Peanut Sauce Recipe is straightforward, yet each one plays a key role in building the dish’s unforgettable flavor and texture. From the richness of coconut milk to the spice of red curry paste, every component enhances the taste and character of this classic dish.
- Coconut milk (400 g / 14 oz, full fat): Adds a creamy, luscious base that tenderizes the chicken while infusing subtle sweetness.
- Bamboo skewers (13-16, 16cm / 6.5″ long): Essential for grilling; soaking them prevents burning and keeps the chicken intact during cooking.
- Chicken thighs (600 g / 1.2 lb, boneless, skinless, cut into 2 cm pieces): Juicy and flavorful, these pieces absorb the marinade perfectly for tender results.
- Curry powder (1 tbsp): Brings warm, complex spice notes that awaken the senses.
- White sugar (1 tsp): Balances out the spices and adds a subtle caramelized touch.
- Red curry paste (2 tsp + 2 tbsp): Two different measures create layers of spicy depth and vibrant color in both marinade and sauce.
- Cooking salt / kosher salt (1 tsp): Enhances all the flavors without overpowering the delicate coconut notes.
- Natural peanut butter (3/4 cup, smooth): The star of the sauce, delivering rich, nutty creaminess with every bite.
- White sugar (1/4 cup): Sweetens the peanut sauce while balancing acidity and spice.
- Dark soy sauce (2 tsp): Adds deep umami and a touch of saltiness for complexity.
- Cider vinegar (2 tbsp): Provides a bright acidity that cuts through the richness, keeping the sauce fresh.
- Water (3/4 cup): Adjusts the sauce consistency to silky perfection.
- Finely chopped peanuts (2 tbsp): For crunch and extra peanut flavor as a garnish.
- Lime wedges (optional): Add a fresh citrus burst to brighten each mouthful.
- Coriander / cilantro leaves and sliced red chili (optional): For garnish that brings a colorful, fragrant finish.
How to Make Thai Chicken Satay with Peanut Sauce Recipe
Step 1: Prepare the Skewers and Marinade
Start by soaking your bamboo skewers in water for at least 2 hours if you’re planning to cook on a BBQ or charcoal grill—this keeps them from burning and makes them easier to handle. Next, create the flavorful marinade by combining coconut milk, curry powder, white sugar, red curry paste, and salt. This rich mixture will infuse the chicken pieces with incredible depth of flavor while keeping the meat tender and juicy.
Step 2: Marinate the Chicken
Once your marinade is ready, add the chicken thigh pieces and stir so each piece is fully coated. Allow the chicken to marinate for at least 30 minutes, but ideally a few hours if you have time. This slow absorption of spices makes all the difference, resulting in that signature taste that the Thai Chicken Satay with Peanut Sauce Recipe is celebrated for.
Step 3: Thread and Grill the Chicken
After marinating, carefully thread the chicken pieces onto your soaked bamboo skewers. Whether on a hot grill or under the broiler, cook the satay for about 5-7 minutes per side until the edges caramelize and the chicken is cooked through. The grilling adds a lovely char and smokiness that elevates the dish to authentic street-food goodness.
Step 4: Make the Peanut Sauce
While the chicken cooks, prepare your peanut sauce by combining natural peanut butter, additional red curry paste, white sugar, dark soy sauce, salt, cider vinegar, and water in a saucepan. Stir over gentle heat until smooth and then let it simmer for a few minutes. The sauce should be silky and balanced between sweet, tangy, and spicy—perfect for dipping or drizzling.
How to Serve Thai Chicken Satay with Peanut Sauce Recipe
Garnishes
The little finishing touches take this dish from delicious to unforgettable. Sprinkle finely chopped peanuts over the satay just before serving to introduce delightful crunch. Fresh coriander leaves and thinly sliced red chili not only add vibrant pops of color but also enhance the overall aroma and spice level. Lime wedges on the side offer a tangy option for those who love a citrus kick on their satay.
Side Dishes
This recipe pairs beautifully with simple jasmine rice or coconut rice that helps soak up the rich peanut sauce. If you prefer something lighter, a crisp cucumber salad seasoned with a splash of rice vinegar and a pinch of sugar will provide refreshing contrast to the warming satay flavors.
Creative Ways to Present
For a fun twist, serve the satay on a platter with small bowls of peanut sauce for dipping and an assortment of fresh herbs and sliced chilies for guests to customize their bites. Alternatively, thread the grilled chicken onto rice paper rolls with fresh veggies and herbs, then drizzle with peanut sauce for an inventive appetizer or casual lunch.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftover Thai Chicken Satay with Peanut Sauce Recipe, store the cooked skewers separately from the sauce in airtight containers in the fridge. This prevents the chicken from becoming soggy and keeps everything tasting fresh for up to 3 days.
Freezing
You can freeze the cooked chicken satay skewers without the sauce. Wrap them well in plastic wrap or foil, and place in a freezer-safe bag for up to 2 months. Thaw overnight in the fridge before reheating. Store the peanut sauce separately in a sealed container and keep in the fridge or freeze in small portions.
Reheating
Reheat the chicken skewers gently in a preheated oven or on a grill to maintain their juicy texture and perfect char. Warm the peanut sauce separately on the stovetop over low heat, whisking occasionally to restore its smooth consistency. Avoid microwaving to prevent drying out the chicken or breaking the sauce.
FAQs
Can I use chicken breast instead of chicken thighs?
Yes, chicken breast can be used if you prefer leaner meat, but be careful not to overcook it as it tends to dry out faster than thighs. Marinating well can help retain moisture.
Is there a vegetarian version of this recipe?
Absolutely! Substitute the chicken with firm tofu or tempeh, marinate and grill them similarly, and serve with the delicious peanut sauce for a delightful vegetarian alternative.
How spicy is this Thai Chicken Satay with Peanut Sauce Recipe?
The spice level is mild to medium, thanks to the red curry paste. You can adjust the heat by adding more or less curry paste according to your preference or including extra chili slices as garnish.
Can I make the peanut sauce ahead of time?
Yes, the peanut sauce actually tastes better after sitting for a few hours as the flavors meld. It keeps well in the fridge for up to a week, so making it ahead is a great time-saver.
What’s the best way to serve this dish at a party?
Serve the skewers on a large platter alongside bowls of peanut sauce and garnishes, allowing guests to dip and build their own perfect bites. This encourages a fun and interactive dining experience.
Final Thoughts
Making the Thai Chicken Satay with Peanut Sauce Recipe is not just about cooking; it’s about sharing a taste of Thailand’s vibrant flavors with loved ones. Its straightforward ingredients and approachable techniques open the door to a feast that feels both special and comforting. Give it a try tonight, and I promise you’ll be reaching for this recipe again and again to delight your family and friends.
Print
Thai Chicken Satay with Peanut Sauce Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 15 skewers
- Category: Appetizer
- Method: Grilling
- Cuisine: Thai
Description
This Thai Chicken Satay with Peanut Sauce recipe features tender, marinated chicken thighs grilled to perfection and served with a rich, creamy peanut dipping sauce. Infused with authentic Thai flavors like red curry paste and coconut milk, this dish makes a perfect appetizer or main course for gatherings and weeknight dinners alike.
Ingredients
Chicken Satay
- 600 g / 1.2 lb chicken thighs, boneless skinless, cut into 2 cm (¾”) pieces
- 400 g / 14 oz coconut milk (1 can), full fat
- 1 tbsp curry powder
- 1 tsp white sugar
- 2 tsp red curry paste
- 1 tsp cooking salt / kosher salt (substitute ½ tsp table salt)
- 13–16 bamboo skewers, 16 cm / 6.5″ long (soaked in water for 2 hours if cooking on BBQ or charcoal)
Peanut Sauce
- 2 tbsp red curry paste
- ¾ cup natural peanut butter, smooth
- ¼ cup white sugar
- 2 tsp dark soy sauce
- 1 tsp cooking salt / kosher salt (substitute ½ tsp table salt)
- 2 tbsp cider vinegar
- ¾ cup water
- 2 tbsp peanuts, finely chopped
- Lime wedges (optional, for serving)
- Coriander / cilantro leaves and sliced red chili (optional, for garnish)
Instructions
- Prepare Skewers: If using a BBQ or cooking over charcoal, soak bamboo skewers in water for 2 hours to prevent burning during grilling.
- Marinate Chicken: In a mixing bowl, combine coconut milk, curry powder, white sugar, red curry paste, and cooking salt. Add the chicken thigh pieces and stir to coat evenly. Cover and marinate for at least 30 minutes or up to 2 hours in the refrigerator for best flavor.
- Thread Chicken on Skewers: Remove chicken pieces from the marinade and thread them onto the soaked bamboo skewers, dividing evenly among them.
- Grill the Satay: Preheat a grill or grill pan over medium-high heat. Grill the skewers for about 5-7 minutes on each side or until the chicken is cooked through and slightly charred around the edges.
- Prepare Peanut Sauce: While the chicken grills, in a saucepan, combine red curry paste, peanut butter, white sugar, dark soy sauce, salt, cider vinegar, and water. Stir well and heat over medium heat, stirring constantly until the sauce is smooth and heated through, about 5-7 minutes. Adjust seasoning if needed.
- Serve: Arrange the grilled chicken satay skewers on a serving platter. Garnish with chopped peanuts, coriander leaves, and sliced red chili if desired. Serve with lime wedges and peanut sauce on the side for dipping.
Notes
- Soaking bamboo skewers before grilling prevents them from burning and breaking.
- Using skinless, boneless chicken thighs keeps the meat tender and juicy.
- Full-fat coconut milk enhances the richness of the marinade and flavor.
- Adjust the amount of red curry paste to your preferred spice level.
- Natural smooth peanut butter is best for a creamy sauce consistency.
- The peanut sauce can be prepared ahead and gently reheated before serving.
- Lime wedges and fresh herbs add freshness and balance the richness of the dish.
