Thai Chicken Satay Skewers

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Thai Chicken Satay Skewers

This is a recipe for Chicken Satay Skewers with Thai Peanut Sauce that truly rivals your favourite Thai restaurant.

Marinated chicken with a peanut sauce that’s so good, you will want to make it again and again. Serve on its own or make a meal out of it with a side dish of steamed coconut or jasmine rice.

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  • 1.Mix together the chicken and marinade with 1/4 cup of coconut milk, then set aside for at least 20 minutes (or overnight).
  • 2.Thread onto skewers, around 4 to 5 pieces each.
  • 3.Heat 1.5 tbsp oil in a large non stick pan over medium high heat.
  • 4.Cook skewers in batches for 3 minutes on each side until golden.
  • 5.Place remaining coconut milk and Peanut Sauce ingredients in a saucepan over medium low heat.
  • 6.Stir to combine then simmer, stirring every now and then, for 5 minutes.
  • 7.Adjust consistency with water - it should be a pourable but thickish sauce.
  • 8.Cover with lid and keep warm while cooking skewers.
  • 9.Pour some sauce into a bowl. Sprinkle with some peanuts - stir some through if you want.
  • 10.Pile satay skewers onto a platter, sprinkle with remaining peanuts, coriander and chilli.
  • 11.Serve with a pot of sauce on the side for dipping.


  • 600 g / 1.2lb chicken breasts (cut into large cubes)
  • 1 tbsp curry powder
  • 1 tsp white sugar
  • 2 tsp red curry paste
  • 1 tsp salt
  • Coriander and chilli (optional) to garnish

Thai Peanut Sauce

  • 2 tbsp red curry paste
  • 185g cup NATURAL peanut butter, smooth
  • 52g white sugar
  • 2 tsp dark soy sauce
  • 1 tsp salt
  • 2 tbsp cider vinegar
  • 185ml water
  • 400g coconut milk (1 can), full fat
  • 3-16 bamboo skewers
  • Peanuts, a small handful

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