Name: Authentic Thai Chicken Satay Recipe with Peanut Sauce
Prep time: 45 min
Cook time: 15 min
Total time: 1 h 20 min
Cuisine: Thai
Ingredients: Bamboo skewers – 8–10 (6-inch, soaked in water); Boneless skinless chicken breasts – 1½ lbs, sliced; Coconut milk – ½ cup; Thai tamarind paste – 1 tbsp; Light brown sugar – 1 tbsp; Ground turmeric – ¾ tsp; Ground coriander – 1½ tsp; Ground cumin – ½ tsp; Ground cinnamon – ½ tsp; Ground black or white pepper – ½ tsp; Fine sea salt – ¾ tsp; Vegetable oil – as needed (for grilling); Roasted unsalted peanuts – ½ cup; Coconut milk – 1¼ cups; Thai red curry paste – 2 tbsp; Thai tamarind paste – 2 tbsp; Palm sugar or brown sugar – 2 tbsp; Fish sauce – 1 tsp (plus more to taste); White vinegar – ½ cup; Granulated sugar – ¼ cup; Salt – pinch; Cucumber – 5 oz, sliced; Thai chilies – 1–2, sliced (optional)

Description

Juicy Thai chicken satay skewers marinated in coconut milk, spices, and tamarind, then grilled to perfection and served with a rich, creamy homemade peanut sauce. A true Thai street-food classic made easy at home.

Ingredients

Units Scale

Chicken Satay

Bamboo skewers - 8-10 (6-inch, soaked in water)
Boneless skinless chicken breasts - 1 1/2 lbs, sliced
Coconut milk - 1/2 cup
Thai tamarind paste - 1 tbsp
Light brown sugar - 1 tbsp
Ground turmeric - 3/4 tsp
Ground coriander - 1 1/2 tsp
Ground cumin - 1/2 tsp
Ground cinnamon - 1/2 tsp
Ground black or white pepper - 1/2 tsp
Fine sea salt - 3/4 tsp
Vegetable oil - as needed (for grilling)

Peanut Sauce

Roasted unsalted peanuts - 1/2 cup
Coconut milk - 1 1/4 cups
Thai red curry paste - 2 tbsp
Thai tamarind paste - 2 tbsp
Palm sugar or brown sugar - 2 tbsp
Fish sauce - 1 tsp (plus more to taste)

Quick Pickle (Ajaad – Optional)

White vinegar - 1/2 cup
Granulated sugar - 1/4 cup
Salt - pinch
Cucumber - 5 oz, sliced
Thai chilies - 1-2, sliced (optional)

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Instructions

Soak bamboo skewers in water for at least 30 minutes.
Grind coriander, cumin, and pepper into a fine powder.
Mix spices with coconut milk, tamarind, sugar, turmeric, cinnamon, and salt.
Toss chicken strips in marinade and rest 20 minutes (or refrigerate up to 24 hours).
Grind peanuts until finely textured (not smooth).
Simmer curry paste in coconut milk until fragrant and oil separates.
Add peanuts, tamarind, sugar, remaining coconut milk; simmer until thick.
Stir in fish sauce, adjust seasoning, and set aside.
Thread chicken onto skewers.
Grill or pan-sear over medium-high heat for 2–3 minutes per side.
Serve hot with peanut sauce and optional cucumber pickle.

Notes

Marinating overnight yields the most tender chicken.
If peanut sauce thickens too much, thin with warm water.
Chicken thighs may be substituted for juicier skewers.

Prep Time: 45 minutes
Cook Time: 15 minutes
Category: Main Course
Method: Grilling / Pan-Seared
Cuisine: Thai

Nutrition

Serving Size: 2–3 skewers with sauce
Calories: 450 kcal
Sugar: 12 g
Sodium: 650 mg
Fat: 28 g
Saturated Fat: 12 g
Unsaturated Fat: 14 g
Trans Fat: 0 g
Carbohydrates: 18 g
Fiber: 3 g
Protein: 32 g
Cholesterol: 85 mg