Thai Chicken Satay and Peanut Sauce

“This is one of my family’s go-to recipes,” YMCA of Greenville’s Phillip Phillips tells us. “If you don’t like peanuts, or have an allergy, simply skip the sauce. The marinade already adds a ton of flavor to the chicken.”



  • 1.2lb chicken thighs , boneless skinless, cut into 2cm/4/5″ pieces
  • 1 tbsp curry powder 
  • 1 tsp white sugar
  • 2 tsp red curry paste 
  • 1 tsp salt
  • 1 can coconut milk (full fat)

Thai Peanut Sauce:

  • 2 tbsp red curry paste
  • 3/4 cup natural peanut butter, smooth
  • 1/4 cup white sugar
  • 2 tsp dark soy sauce 
  • 1 tsp salt
  • 2 tbsp cider vinegar
  • 3/4 cup  water

Optional, For Serving:

  • 2 tbsp peanuts finely chopped
  • Lime wedges 
  • Coriander / cilantro leaves and sliced red chilli 



  • If cooking on a BBQ or over charcoal, soak skewers for 2 hours in water.

  • Mix together the chicken and Marinade with 1/4 cup of coconut milk, then set aside for at least 20 minutes, or overnight.
  • Thread onto skewers – I do 4 to 5 pieces each.
  • Heat 1.5 tbsp oil in a large non stick pan over medium high heat.
  • Cook skewers in batches for 3 minutes on each side until golden.

  • Place remaining coconut milk and Peanut Sauce ingredients in a saucepan over medium low heat.
  • Stir to combine then simmer, stirring every now and then, for 5 minutes.
  • Adjust consistency with water – it should be a pourable but thickish sauce.
  • Cover with lid and keep warm while cooking skewers.

  • Pour sauce into a bowl. Sprinkle with some peanuts – stir some through if you want.
  • Pile satay skewers onto a platter, sprinkle with remaining peanuts, coriander and chilli.
  • Serve with sauce on the side for dipping.

View the original recipe, from Recipetineats, here.

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