Thai Chicken Satay with Peanut Sauce is the benchmark of authentic Thai food — deeply marinated chicken skewers cooked until golden, served with a rich, nutty peanut dipping sauce that is so good people will be begging for the recipe. The secret weapon in both the marinade and the sauce is Thai red curry paste, used not to make this taste like a curry, but as a flavour enhancer that gives everything extraordinary depth. For the very best peanut sauce, use natural peanut butter made from 100% peanuts — its stronger flavour and thinner consistency means less water is needed, resulting in a more intensely peanutty sauce. Serve with steamed jasmine rice or coconut rice. Prep: 15 mins (plus 20 mins marinating) · Cook: 15 mins · Serves: 4–5.

Ingredients

Chicken Marinade

• 600g / 1.2lb boneless skinless chicken thighs, cut into 2cm pieces (breast or tenderloin also work)
• 2 tsp Thai red curry paste (Maesri brand recommended)
• 1 tbsp curry powder
• 1 tsp white sugar
• 1 tsp cooking salt / kosher salt (or ½ tsp table salt)
• ¼ cup coconut milk (taken from the can below)

Thai Peanut Sauce

• Remaining coconut milk from a 400ml / 14oz can of full-fat coconut milk
• 2 tbsp Thai red curry paste
• ¾ cup natural smooth peanut butter (100% peanuts)
• ¼ cup white sugar
• 2 tsp dark soy sauce (light or all-purpose soy sauce can be substituted)
• 1 tsp cooking salt / kosher salt (or ½ tsp table salt)
• 2 tbsp cider vinegar (or plain white vinegar)
• ¾ cup water

To Cook & Serve

• 13–16 bamboo skewers (about 16cm / 6.5 inches long)
• 1.5 tbsp oil, for cooking
• 2 tbsp finely chopped peanuts
• Lime wedges, fresh coriander / cilantro, and sliced red chilli, to serve (optional)

Instructions

• Marinate the chicken: Combine the chicken pieces with the red curry paste, curry powder, sugar, salt, and ¼ cup of coconut milk. Mix well and set aside to marinate for at least 20 minutes, or overnight in the refrigerator for best results.

• Thread the skewers: Thread 4–5 pieces of marinated chicken onto each skewer. If cooking on a BBQ or over charcoal, soak the skewers in water for 2 hours beforehand to prevent burning.
• Make the peanut sauce: Add the remaining coconut milk and all peanut sauce ingredients to a saucepan over medium-low heat. Stir to combine, then simmer for 5 minutes, stirring occasionally. Adjust consistency with a little extra water if needed — the sauce should be pourable but thickish. Cover with a lid and keep warm while you cook the skewers.

• Cook the skewers: Heat 1.5 tbsp oil in a large non-stick pan over medium-high heat. Cook the skewers in batches for 3 minutes on each side until golden and cooked through. Alternatively, cook on a BBQ or over charcoal for a more authentic experience.

• Serve: Pour some peanut sauce into a dipping bowl and sprinkle with chopped peanuts. Pile the satay skewers onto a platter and scatter over the remaining peanuts, fresh coriander, and sliced chilli. Serve with lime wedges and extra peanut sauce on the side. Accompany with steamed jasmine rice or coconut rice.

Notes

• Red curry paste: Maesri brand is recommended — it is widely available, inexpensive, and has the best flavour. Any brand will work as it is used as a flavour enhancer rather than the primary flavour.
• Peanut butter: Natural peanut butter (100% peanuts, no additives) gives a stronger flavour and thinner consistency, resulting in a better sauce. Regular commercial peanut butter works but the sauce will be thicker — avoid thinning with too much extra water as it dilutes the flavour.
• Leftover peanut sauce: The sauce makes more than needed for one sitting. Keeps in the refrigerator for up to 1 week, or freeze for longer. Use as a sauce for noodles, rice, or steamed vegetables, or as a dressing for Asian salads.
• Chicken: Thighs give the juiciest result but breast or tenderloin also work well. Can also be made with beef or pork using a tender, quick-cooking cut.

Recipe adapted from Nagi Maehashi, RecipeTin Eats