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This Thai Style Chicken Satay is a flavour-packed dinner that’s surprisingly easy to make at home.
The chicken is marinated in a creamy blend of peanut butter, coconut milk, and Thai red curry paste, then grilled (or pan-seared) to golden perfection and served with a rich, homemade satay sauce.
It’s cozy, satisfying, and perfect over a bowl of rice.
It is perfect for a busy weeknight and my whole family loves it!
Jump to Recipe📌 Pin this recipe for your next weeknight dinner or weekend grill night!
What I love most about this recipe is that the marinade is the sauce, you make one flavorful base, use part of it to soak the chicken, and save the rest for pouring over the finished dish.
It is so so good, you’ll want to try this!
Ingredients:
- 150g smooth peanut butter
- 100g Thai red curry paste
- 2 tbsp soy sauce
- 400ml coconut milk
- 500g boneless skinless chicken thighs
- 10g fresh parsley, chopped
- Skewers (wooden or metal)
Instructions:
- In a large bowl, mix the peanut butter, Thai red curry paste, soy sauce, and 50ml of the coconut milk until smooth.
- Transfer two-thirds of the mixture into a saucepan, stir in the remaining coconut milk, and set aside.
- Cut the chicken into bite-sized pieces, add it to the remaining marinade in the bowl, and mix until completely coated.
- Thread the marinated chicken onto 4 skewers.
- Heat a bit of oil in a large pan and cook the skewers over medium heat until golden brown and cooked through.
- Warm up the reserved sauce, adjust seasoning to taste, and stir in the chopped parsley.
- Serve the chicken skewers over rice and generously pour the warm satay sauce over top.
Ingredients
Method
- In a large bowl, mix the peanut butter, Thai red curry paste, soy sauce, and 50ml of the coconut milk until smooth.
- Transfer two-thirds of the mixture into a saucepan, stir in the remaining coconut milk, and set aside.
- Cut the chicken into bite-sized pieces, add it to the remaining marinade in the bowl, and mix until completely coated.
- Thread the marinated chicken onto 4 skewers.
- Heat a bit of oil in a large pan and cook the skewers over medium heat until golden brown and cooked through.
- Warm up the reserved sauce, adjust seasoning to taste, and stir in the chopped parsley.
- Serve the chicken skewers over rice and generously pour the warm satay sauce over top.
