Get ready to transport your kitchen straight to the bustling street markets of Thailand! There is something utterly crave-worthy about the scent of charred, spiced meat sizzling on a hot grill, especially when paired with a rich, savory dipping sauce. I still remember the first time I tried authentic Thai Peanut Chicken (often known as satay); the combination of smoky turmeric and sweet coconut cream was a total revelation.
While we can’t always hop on a plane for dinner, you can absolutely whip up this restaurant-quality meal on a Tuesday night. I was determined to recreate that specific balance of salty, sweet, and spicy flavors in a way that is accessible for a home cook. This recipe delivers tender chicken thighs marinated in aromatic red curry paste, grilled to perfection, and served with a glossy, decadent sauce that you’ll want to put on everything.
Though you might see recipes using complicated spice blends, this version relies on accessible ingredients like jarred curry paste and natural peanut butter to save you time without sacrificing that bold, vibrant flavor we all love. Whether you’re meal-prepping for the week or hosting a dinner party, this Thai peanut chicken recipe packs a punch and is surprisingly easy to put together.
Table of Contents
Thai Peanut Chicken (Satay)
Ingredients
For the Chicken Satay:
- 1.2 lbs chicken thighs boneless and skinless, cut into 2-inch pieces
- 1 tablespoon curry powder
- 1 teaspoon white sugar
- 2 teaspoons Thai red curry paste
- 1 teaspoon kosher salt or ½ teaspoon table salt
- ¼ cup coconut milk reserved from the can
- 1½ tablespoons vegetable oil for cooking
- 13-16 bamboo skewers 6.5 inches long
For the Thai Peanut Sauce:
- Remaining coconut milk from 1 can about 1¼ cups
- 2 tablespoons Thai red curry paste
- ¾ cup natural peanut butter smooth
- ¼ cup white sugar
- 2 teaspoons dark soy sauce
- 1 teaspoon kosher salt
- 2 tablespoons cider vinegar or white vinegar
- ¾ cup water adjust for desired consistency
For Serving:
- 2 tablespoons peanuts finely chopped
- Lime wedges
- Fresh coriander/cilantro leaves
- Sliced red chili
Instructions
- Marinate the Chicken: In a large bowl, combine the chicken pieces with curry powder, sugar, 2 teaspoons red curry paste, salt, and ¼ cup coconut milk. Mix thoroughly until coated. Cover and refrigerate for at least 20 minutes (or overnight for bolder flavor).
- Prepare Skewers: Thread 4-5 pieces of chicken onto each bamboo skewer. Tip: If grilling over open flame, soak skewers in water for 2 hours first.
- Cook the Chicken: Heat oil in a large non-stick skillet over medium-high heat. Working in batches, cook skewers for 3 minutes per side until golden brown and cooked through.
- Make the Sauce: While chicken cooks, combine remaining coconut milk, 2 tablespoons curry paste, peanut butter, sugar, soy sauce, salt, and vinegar in a saucepan over medium-low heat. Stir constantly until smooth. Add water gradually to reach your desired thickness and simmer for 5 minutes.
- Serve: Drizzle the warm sauce over the chicken or serve on the side. Garnish with chopped peanuts, cilantro, chili, and a squeeze of fresh lime.
Notes
- Short on time? You can skip the skewers and simply stir-fry the chicken pieces in the pan for a super quick weeknight version.
- Storage: Store the sauce and chicken separately in the fridge for up to 3 days. The sauce also freezes perfectly!
- Make it lighter: Swap the chicken thighs for chicken breast, but be careful not to overcook them as they dry out faster.
Nutrition
Ingredients
Here is everything you need to get started. I’ve broken this down into the chicken marinade and the sauce components to keep things organized.
For the Chicken Satay
- 1.2 lbs chicken thighs: Boneless and skinless, cut into 2-inch pieces. I recommend thighs over breasts because they stay juicy and tender during high-heat cooking.
- 1 tablespoon curry powder: This provides that iconic yellow hue and warm earthiness.
- 1 teaspoon white sugar: Helps with caramelization on the grill.
- 2 teaspoons Thai red curry paste: Adds a zippy, complex heat.
- 1 teaspoon kosher salt: Or substitute with ½ teaspoon table salt.
- ¼ cup coconut milk: Reserved from the can (you’ll use the rest for the sauce).
- 1½ tablespoons vegetable oil: For cooking.
- 13-16 bamboo skewers: Ideally 6.5 inches long.
For the Thai Peanut Sauce
- Use the remaining coconut milk from the can (approximately 1¼ cups). Opt for full-fat dairy for the most silky texture.
- 2 tablespoons Thai red curry paste: This is the flavor base!
- ¾ cup natural peanut butter: Smooth is best here.
- ¼ cup white sugar: Balances the savory and acidic notes.
- 2 teaspoons dark soy sauce: Adds color and a deep, umami-rich flavor.
- 1 teaspoon kosher salt: Adjust to taste.
- 2 tablespoons cider vinegar: White vinegar works too, but cider adds a nice fruity tang.
- ¾ cup water: Have this ready to adjust the consistency as needed.
For Serving
- 2 tablespoons peanuts: Finely chopped for crunch.
- Lime wedges: Essential for a bright finishing touch.
- Fresh coriander/cilantro leaves: Adds a pop of color.
- Sliced red chili: For those who like extra heat.
Instructions
Here are the steps to bringing this vibrant dish to life. Don’t worry if you haven’t made satay before; it’s much easier than it looks!
1. Marinate the Chicken First, grab a large mixing bowl. Combine your chicken pieces with the curry powder, sugar, 2 teaspoons of red curry paste, salt, and that splash of coconut milk (¼ cup). You mix it all thoroughly until every piece of chicken is coated in that yellow-orange goodness.
- Tip: Cover and refrigerate this for at least 20 minutes. I recommend marinating overnight if you have the time; it really helps the flavors penetrate the meat, but a quick 20-minute soak works excellently in a pinch.
2. Prepare the Skewers. While the chicken is marinating, prepare your tools. If you are using bamboo skewers, thread 4-5 pieces of chicken onto each stick.
- Pragmatic Note: If you plan to cook these over a charcoal grill or an open flame, soak your wooden skewers in water for about 2 hours beforehand. This prevents the wood from burning before the chicken is cooked!. Leave a small gap between the pieces to ensure even heat circulation.
3. Cook the Satay Heat your 1½ tablespoons of vegetable oil in a large non-stick skillet over medium-high heat. You want the oil to shimmer, but not smoke. Working in batches to avoid overcrowding the pan, place your skewers in the pan. Cook for about 3 minutes on the first side. You are looking for a beautiful, golden-brown sear. Flip them over and cook for an additional 3 minutes, until the chicken is cooked through and caramelized.
- Sensory Detail: The smell of the coconut milk and curry powder sizzling in the hot pan is absolutely intoxicating. Transfer the cooked skewers to a plate to rest while you finish the batches.
4. Make the Peanut Sauce. Now for the star of the show. While the chicken cooks (or rests), grab a medium saucepan. Combine the remaining coconut milk, 2 tablespoons of red curry paste, peanut butter, sugar, dark soy sauce, salt, and vinegar. Set the heat to medium-low.
- Technique: Stir continuously. You’ll watch the mixture transform from separated ingredients into a glossy, cohesive sauce. Once it’s smooth, gradually add the ¾ cup of water to reach your desired consistency. Simmer gently for 5 minutes. The sauce should be thick enough to coat a spoon but pourable enough to drizzle.
5. Finish and Serve Pour that warm, silky peanut sauce into a serving bowl and sprinkle it with the chopped peanuts. Arrange your chicken satay skewers on a large platter and garnish with the coriander and sliced red chilies. Serve immediately with plenty of lime wedges on the side, a squeeze of fresh lime juice perfectly cuts through the richness of the peanut sauce.
Tips & Variations for the Perfect Thai Peanut Chicken
I’ve made this recipe dozens of times, and here are a few discoveries that make the process smoother and the results even better.
- Peanut Butter Choice: I typically reach for natural, unsweetened peanut butter because it allows me to control the sweetness and salt levels myself. However, if you only have standard commercial peanut butter (like Jif or Skippy), that works too! Start by reducing the added sugar in the sauce by about half, then taste and adjust as needed.
- Cooking Methods: While the pan-fry method described above creates a great sear, you can also grill these outdoors for a smoky flavor profile. Alternatively, line a baking sheet with foil and broil them for 5-6 minutes per side on high. This is a great “hands-off” option if you’re multitasking in the kitchen.
- Spice Level: The heat in this recipe comes primarily from the Thai red curry paste. If you are cooking for kids or prefer mild food, you can reduce the curry paste in the marinade slightly. Conversely, if you want it to really pack a punch, add a pinch of cayenne pepper or extra fresh chili to the sauce.
- Vegetarian Swap: Not feeling chicken? This marinade and sauce combination is incredible on firm tofu or even cauliflower florets. Just press the tofu to remove excess moisture before marinating to ensure it gets nice and crispy.
What to Serve With Thai Peanut Chicken
To turn this into a complete meal, you need sides that balance the richness of the peanut sauce. Here are a few of my favorites:
- Jasmine Rice: Steamed jasmine rice is the classic pairing. It acts as the perfect neutral canvas to soak up all that extra sauce.
- Thai Cucumber Salad: I love serving a quick cucumber salad marinated in vinegar, sugar, and chili on the side. The cool, crunchy texture and acidic dressing are refreshing against the savory chicken, providing a necessary palate cleanser.
- Roti or Naan: If you want to lean into the comfort food angle, warm flatbread is perfect for scooping up the last bits of sauce.
- Fresh Vegetables: Steamed broccoli or snap peas add a nice “green” crunch and make the meal feel lighter and more balanced.
FAQs
What is Thai peanut sauce made of?
Authentic-style Thai peanut sauce is a blend of salty, sweet, sour, and spicy elements. The base is typically coconut milk and peanut butter (or crushed peanuts), flavored with red curry paste for heat, soy sauce or fish sauce for umami, sugar for sweetness, and an acid, such as vinegar or lime juice, to brighten it up.
What does Thai peanut chicken taste like?
This dish is a flavor explosion! The chicken itself is savory, earthy (thanks to the curry powder), and slightly sweet from the coconut marinade. The sauce adds a rich, creamy, nutty layer with a “zippy” kick from the curry paste. It’s a perfect balance of savory umami and subtle sweetness that is totally addictive.
Can I freeze the peanut sauce?
Absolutely! This sauce freezes beautifully. I often make a double batch and freeze half in an airtight container or even in ice cube trays for quick portions. It will last up to 3 months in the freezer. Just let it thaw in the fridge and reheat gently on the stove, adding a splash of water if it separates or thickens too much.
Conclusion
There you have it, a straightforward, reliable way to make Thai Peanut Chicken that feels special enough for guests but is easy enough for a weeknight. This recipe inspires you to try making satay at home; it’s genuinely one of those dinners that delivers high rewards for minimal effort.
I’d love to hear how it turns out for you! Did you grill it or pan-fry it? Did you tweak the spice level? Please let me know in the comments below or tag me in your photos. Seeing your creations always makes my day!
