Thai Chicken Satay in Peanut Sauce

The secret ingredient that gives this Thai chicken satay its extraordinary flavor is a thick and creamy peanut sauce, which is topped with tender pieces of chicken.

Thai Chicken  Satay in Peanut Sauce

How to make Thai chicken Satay

Before being seared for more flavor, the chicken is first marinated in a lovely sauce with satay flavour. The process of marinating is crucial, and the use of Thai red curry paste in this marinade makes it particularly exceptional.

Red chili peppers, garlic, sea salt, lemongrass, turmeric, and fish sauce can be used to make Thai red curry paste.

To produce your own homemade Thai red curry paste, you can also gather the necessary spices and ingredients and grind them into a paste.

After the chicken has been seared, it continues to cook in the oven while the creamy peanut sauce is being made. For an additional flavor boost, mix some Thai red curry paste into the peanut sauce.

After the chicken is fully cooked, pour the sauce directly into the pan with the chicken and cover all the pieces in the peanut sauce

You can put peanut sauce on the side, which is preferred by most people because it makes it simpler to manage how much sauce is applied to the chicken.


4 tablespoons coconut milk

1 1/2 tablespoons creamy peanut butter

1 1/4 tablespoon packed light brown sugar (omit for KETO)

1 1/4 tablespoons Thai red curry paste

1 tablespoon sweet soy sauce

1 tablespoon fish sauce

Pinch of salt

4 skinless chicken thighs, bone-in or out

2 teaspoons Peanut oil for frying

For the Peanut Sauce:

1 1/3 cup coconut milk

1/4 cup creamy peanut butter, all-natural preferable

1 tablespoon fish sauce

1 tablespoon sweet soy sauce

1 tablespoon packed brown sugar (omit for KETO)

1 tablespoon Thai red curry paste

1/2 tablespoon Tamarind puree (optional)

Pinch of salt

1 teaspoon minced garlic

1-2 tablespoons freshly squeezed lime juice

Cilantro leaves to garnish

Lime wedges to garnish

Red chilies, sliced to garnish


Mix the coconut milk, peanut butter, brown sugar, curry paste, sauces, and salt in a big shallow basin to make the marinade for the chicken.

Add the chicken and turn it to evenly coat with the marinade then refrigerate for at least 10 to 30 minutes to let the marinade.

Heat the oven to 200°C or 400°F. In a skillet or oven-safe pan, heat oil over medium-high heat then sear the chicken on the skillet until aromatic and browned on both sides, about 8-10 minutes on each side.

Place the skillet with the chicken pieces in the oven and cook for a further 30 minutes, or until the chicken is thoroughly done

Combine all the ingredients in a saucepan except the lime juice to make the peanut sauce as the chicken bakes in the oven.

Bring the peanut sauce to a boil, then lower the heat and simmer for about 5 minutes until everything is mixed and thickened.

 Remove from heat once thick, then stir in the lime juice a tablespoon after another and adjust accordingly to suit your tastes.

Serve the chicken and peanut sauce separately or pour the peanut sauce into the skillet with the chicken.

Garnish the chicken satay with red chilies, lime wedges, and fresh coriander leaves.