Creamy, savory, and irresistibly aromatic, satay sauce is the kind of recipe that turns ordinary dishes into flavor-packed experiences. Whether spooned over grilled meats, served as a dip, or drizzled over rice, this Thai-inspired satay sauce delivers a deeply satisfying fusion of nutty richness and warm spice.
With its perfectly marinated chicken skewers and luscious peanut sauce, this dish is more than a meal—it’s a sensory experience. A must-have for your recipe collection, it’s simple enough for weeknights yet impressive enough to serve at gatherings.
Ingredient Breakdown
Chicken thighs bring the right balance of juiciness and flavor to these skewers. Compared to chicken breast, thighs stay tender even when seared over high heat, making them ideal for grilling. Cut into bite-sized chunks, they absorb the marinade beautifully, allowing the spices to penetrate every inch.
The creamy foundation of this dish comes from full-fat coconut milk and natural peanut butter. Together, they create a velvety texture and rich flavor profile that coats the skewers and clings to every grain of rice or veggie on your plate. Natural peanut butter, with its pure, unsweetened flavor, ensures the sauce is bold and true to its roots.
Red curry paste, curry powder, sugar, and salt strike a delicate balance of heat, sweetness, and depth. The curry paste brings that unmistakable Thai warmth, while a touch of sugar rounds out the edges. Salt enhances the complexity without overpowering.
As a final flourish, chopped peanuts provide crunch, lime adds brightness, and fresh coriander and chili offer color and herbal freshness. These garnishes don’t just decorate the plate—they bring the dish to life.
Step-by-Step Preparation Guide
Start by marinating the chicken. This step ensures every piece is infused with flavor from the inside out. The coconut milk acts as both a tenderizer and a flavor carrier, while the spices cling to the chicken and create a bold foundation. Marinating for at least 20 minutes is essential, though overnight will yield even richer results.
Once the chicken is marinated, thread the pieces onto short bamboo skewers—four or five per stick is perfect. If using a grill, ensure the skewers have been soaked to prevent charring. A skillet also works beautifully, producing golden-brown edges in just a few minutes. Sear them over medium-high heat for about 3 minutes on each side until they’re deeply golden and fully cooked.
While the skewers cook, prepare the peanut sauce. Combine the remaining coconut milk with natural peanut butter, curry paste, sugar, soy sauce, vinegar, salt, and water in a saucepan. Simmer it slowly over low heat until it thickens into a silky, pourable sauce. Adjust with a splash of water if needed, but take care not to dilute the flavor.
To serve, spoon the sauce into a bowl and scatter chopped peanuts on top. Arrange the skewers on a platter, garnished with herbs, chili, and lime wedges. It’s a dish that looks as impressive as it tastes.
Recipe Tips & Frequently Asked Questions
Use natural peanut butter for the best flavor and consistency:
It offers a stronger peanut taste and a smoother texture that blends perfectly into the sauce.
Don’t skip the marinating step—it tenderizes the chicken and boosts flavor:
Even 20 minutes makes a noticeable difference, but overnight is ideal for depth.
Adjust sauce thickness with water, but avoid thinning too much:
A thick, clinging sauce is key—add liquid in small amounts until pourable.
If using wooden skewers on a grill, always soak them to prevent burning:
Two hours in water will keep them from catching fire during cooking.
Leftover sauce can be refrigerated or frozen and reused in multiple dishes:
It keeps well for up to a week in the fridge or a few months in the freezer.
Can I use commercial peanut butter instead of natural?
Yes, but expect a sweeter flavor and a thicker texture. Avoid over-thinning the sauce.
What’s the best substitute for red curry paste?
You can use yellow curry paste or a mix of chili flakes, garlic, ginger, and a splash of soy sauce for a DIY version.
How long can I store the leftover peanut sauce?
It lasts up to 7 days in the fridge or can be frozen for longer storage.
Can I bake or grill the skewers instead of pan-frying?
Absolutely. Bake at 400°F (200°C) for 15–18 minutes or grill until charred and cooked through.
Is there a vegetarian version of this recipe?
Swap chicken for tofu or seitan, and use vegetable broth instead of fish-based sauces.
What to Serve With This Recipe
Satay skewers pair perfectly with a mound of fluffy jasmine rice or richly flavored Thai fried rice. The sauce soaks into the grains, turning a simple side into something crave-worthy. For something lighter, coconut rice offers a fragrant and mildly sweet counterpart.
Round out the meal with crisp cucumber salad or quick pickled vegetables for contrast. Steamed bok choy, snow peas, or baby corn also complement the dish with freshness and crunch.
To turn your satay feast into a full Thai-inspired spread, include spring rolls, dumplings, or cold noodle salads dressed with sesame oil and lime.
Creative Variations
For something different, swap the chicken with tofu cubes, juicy prawns, or well-marbled pork or beef. Just adjust the cooking time to suit the protein. You can even create a mixed platter with different skewers for variety.
Add crushed peanuts or toasted sesame seeds to the sauce for extra texture. A sprinkle of chili flakes or a splash of sriracha can boost the heat if you love spice.
To lean more into traditional Thai flavor, stir in a teaspoon of fish sauce or a generous squeeze of fresh lime juice to brighten the sauce just before serving.
With its creamy peanut sauce and golden grilled skewers, this satay recipe is a feast of bold flavors and vibrant textures. It’s a dish that’s just as satisfying on a quiet weeknight as it is at a festive table. Whether paired with rice, wrapped in lettuce leaves, or served with crunchy veggies, it delivers rich taste and warm spice in every bite.
Ingredients
Marinade:
1 tbsp curry powder – for warm, spiced flavor
2 tsp red curry paste – enhances aroma and heat
1 tsp cooking salt or kosher salt – or ½ tsp table salt
1 tsp white sugar – balances spice with a touch of sweetness
1/4 cup coconut milk – from the can below
600 g / 1.2 lb boneless, skinless chicken thighs – cut into 2 cm (4/5″) pieces
Thai Peanut Sauce:
3/4 cup natural peanut butter, smooth – rich and nutty base
2 tbsp red curry paste – adds depth and a fiery backbone
1/4 cup white sugar – enhances sweetness
2 tbsp cider vinegar – gives a gentle tang
2 tsp dark soy sauce – deepens color and umami
1 tsp cooking salt or kosher salt – or ½ tsp table salt
3/4 cup water – to adjust sauce consistency
Remaining coconut milk – from the 400 g / 14 oz can
Serving:
2 tbsp finely chopped peanuts – for texture
Lime wedges (optional) – for a citrusy zing
Fresh coriander (cilantro) leaves and sliced red chili (optional) – for garnish
Skewers:
13–16 bamboo skewers, 16 cm / 6.5″ long – ideal size for stovetop cooking
Instructions
If grilling over a charcoal barbecue or open flame, soak bamboo skewers in water for at least 2 hours beforehand to prevent burning.
Thai Chicken Satay Skewers:
In a mixing bowl, combine the chicken thigh pieces with curry powder, sugar, red curry paste, salt, and 1/4 cup of coconut milk. Mix well until the chicken is evenly coated. Cover and marinate for a minimum of 20 minutes—or overnight in the refrigerator for deeper flavor infusion.
Thread the marinated chicken onto the skewers, using 4 to 5 pieces per skewer.
Heat 1.5 tablespoons of oil in a large non-stick skillet over medium-high heat. Cook the skewers in batches, turning occasionally, for about 3 minutes per side until they are beautifully golden and cooked through.
Thai Peanut Sauce:
In a medium saucepan, combine the remaining coconut milk with all the peanut sauce ingredients: peanut butter, red curry paste, sugar, dark soy sauce, salt, cider vinegar, and water. Stir thoroughly to blend.
Place over medium-low heat and simmer gently for 5 minutes, stirring occasionally to avoid sticking. Adjust the sauce consistency with a splash of water if needed—it should be thick but pourable. Cover the saucepan and keep the sauce warm while the skewers cook.
Serving:
Pour the peanut sauce into a bowl and top with a sprinkle of crushed peanuts. You may also stir some through the sauce for extra crunch.
Arrange the satay skewers on a serving platter. Sprinkle over the remaining chopped peanuts, fresh coriander leaves, and thin slices of red chili if using. Serve with lime wedges on the side for added brightness. Complement with Jasmine rice or Thai fried rice to make a complete and satisfying meal.”
Satay Sauce Recipe
Ingredients
- Marinade:
- 1 tbsp curry powder – for warm spiced flavor
- 2 tsp red curry paste – enhances aroma and heat
- 1 tsp cooking salt or kosher salt – or ½ tsp table salt
- 1 tsp white sugar – balances spice with a touch of sweetness
- 1/4 cup coconut milk – from the can below
- 600 g / 1.2 lb boneless skinless chicken thighs – cut into 2 cm (4/5″) pieces
- Thai Peanut Sauce:
- 3/4 cup natural peanut butter smooth – rich and nutty base
- 2 tbsp red curry paste – adds depth and a fiery backbone
- 1/4 cup white sugar – enhances sweetness
- 2 tbsp cider vinegar – gives a gentle tang
- 2 tsp dark soy sauce – deepens color and umami
- 1 tsp cooking salt or kosher salt – or ½ tsp table salt
- 3/4 cup water – to adjust sauce consistency
- Remaining coconut milk – from the 400 g / 14 oz can
- Serving:
- 2 tbsp finely chopped peanuts – for texture
- Lime wedges optional – for a citrusy zing
- Fresh coriander cilantro leaves and sliced red chili (optional) – for garnish
- Skewers:
- 13 –16 bamboo skewers 16 cm / 6.5″ long – ideal size for stovetop cooking
Instructions
- If grilling over a charcoal barbecue or open flame, soak bamboo skewers in water for at least 2 hours beforehand to prevent burning.
Thai Chicken Satay Skewers:
- In a mixing bowl, combine the chicken thigh pieces with curry powder, sugar, red curry paste, salt, and 1/4 cup of coconut milk. Mix well until the chicken is evenly coated. Cover and marinate for a minimum of 20 minutes—or overnight in the refrigerator for deeper flavor infusion.
- Thread the marinated chicken onto the skewers, using 4 to 5 pieces per skewer.
- Heat 1.5 tablespoons of oil in a large non-stick skillet over medium-high heat. Cook the skewers in batches, turning occasionally, for about 3 minutes per side until they are beautifully golden and cooked through.
Thai Peanut Sauce:
- In a medium saucepan, combine the remaining coconut milk with all the peanut sauce ingredients: peanut butter, red curry paste, sugar, dark soy sauce, salt, cider vinegar, and water. Stir thoroughly to blend.
- Place over medium-low heat and simmer gently for 5 minutes, stirring occasionally to avoid sticking. Adjust the sauce consistency with a splash of water if needed—it should be thick but pourable. Cover the saucepan and keep the sauce warm while the skewers cook.
Serving:
- Pour the peanut sauce into a bowl and top with a sprinkle of crushed peanuts. You may also stir some through the sauce for extra crunch.
- Arrange the satay skewers on a serving platter. Sprinkle over the remaining chopped peanuts, fresh coriander leaves, and thin slices of red chili if using. Serve with lime wedges on the side for added brightness. Complement with Jasmine rice or Thai fried rice to make a complete and satisfying meal.
