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Thai Chicken Sate with Peanut Sauce

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Thai Chicken Sate with Peanut Sauce - Thai chicken sate is tasty and popular. Make this amazing chicken sate with this super easy and step-by-step recipe.

Thai Chicken Sate with Peanut Sauce – Thai chicken sate with peanut sauce. Make these at home with this easy recipe--much cheaper, delicious, and you can have as many sticks as you want! | rasamalaysia.com

Easy homemade Thai chicken sate with peanut sauce.

Every summer, when I host BBQ parties, I would always have satay for my guests.

My favorite is chicken satay.

It’s hard not to fall in love with satay—skewered of marinated meat (chicken or beef) grilled over fire, and then served with a savory peanut dipping sauce.

The combination is just brilliant.

Easy authentic Thai grilled chicken skewers, served with a side of Thai sweet peanut sauce.

While I make Malaysian-style satay most of the time, for examples: chicken satay and beef satay, I also love a good Thai chicken sate, which is marinated with coconut milk and fish sauce, two key ingredients in Thai recipes.

Unlike its Malaysian counterpart, Thai sate tastes milder and less complex in taste, pretty good nonetheless.

Easy and quick Thai chicken sate skewers served in a plate with slices of cucumbers.

This is my Thai chicken sate with peanut sauce recipe, adapted from a cookbook.

Try it out and I am sure you (and your guests) would absolutely welcome a skewer or two, or three freshly grilled sate with the creamy peanut sauce.

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Thai Chicken Sate with Peanut Sauce Recipe

Thai Chicken Sate with Peanut Sauce – Thai chicken sate with peanut sauce. Make these at home with this easy recipe-much cheaper, delicious, and you can have as many sticks as you want!

Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings 20
Calories 100 kcal

Ingredients

Ingredients:

  • 2 pounds skinless and boneless chicken breast sliced 1 inch wide x 4-5 inches length
  • 20 wooden skewers soaked in water for 30 minutes
  • 1/2 cucumber sliced

Marinade:

  • 2 tablespoons fish sauce
  • 1.5 tablespoons minced garlic
  • 2.5 teaspoons sweet soy sauce
  • 2.5 teaspoons sugar
  • 1/4 teaspoon white pepper
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon ground cayenne pepper
  • 2 teaspoons Masaman curry paste
  • 1/3 cup coconut milk

Peanut Sauce:

  • 1 teaspoon masaman curry paste
  • 2 tablespoons fish sauce
  • 3 tablespoons tamarind juice
  • 3 tablespoons creamy peanut butter
  • 1.5 tablespoons sugar
  • 1 teaspoon paprika powder
  • 1/2 teaspoons garlic powder
  • 2 cups coconut milk
  • 1/2 cup crushed peanuts
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Instructions

  1. Slice the chicken breast across grain with at least 1 inch wide each piece. Mix in the Marinade and make sure all pieces are well coated. Marinate the meat for at least 30 minutes in the refrigerator.
  2. Prepare the peanut sauce by adding all the Peanut Sauce ingredients in a 2 quart sauce pan. Mix well and cook on medium heat. Stir the sauce while cooking. Turn off the heat when the sauce is slightly thickened. It takes about 10-15 minutes.
  3. Take out the marinated chicken from the refrigerator. Insert the wooden skewers through the meat lengthwise. Grill the Sate for 4 minutes on each side or until desired tenderness.
  4. Serve with Peanut Sauce and some sliced cucumber.

Recipe Notes

You can find Masaman curry paste in a pack at any Asian Grocery Stores.

Nutrition Facts
Thai Chicken Sate with Peanut Sauce Recipe
Amount Per Serving (20 g)
Calories 100 Calories from Fat 80
% Daily Value*
Total Fat 8.9g 14%
Saturated Fat 5.6g 28%
Sodium 186mg 8%
Total Carbohydrates 4.4g 1%
Dietary Fiber 1.2g 5%
Sugars 2.9g
Protein 2.3g 5%
* Percent Daily Values are based on a 2000 calorie diet.

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56 COMMENTS... read them below or add one

  2. no matter how many times I ask my son and hubbie what do they want for dinner you can guarantee my son will say satay! :-)

    Reply

  18. wow it look and sounds yummy, i must cook it for my family and friends and im sure they will defo like….for all asian food lovers you should defo visit Taj Palace

    Reply

  19. Thai for me……this is a monthly regular in my household. Great stuff, although my missus uses red curry paste and grinds all the peanuts herself for the sauce…no peanut butter for her!

    Reply

  20. anthonyc..thanks for posting that you use red curry paste.. good to know cause i dont know where to find masaman curry.. thanks for the substitute idea! :) cant wait to try it

    Reply

  22. Made satay a few times. Just returned from blue elephant culinary training in bangkok. Hower as a peanut allergic person i had to replace them with cashew nut paste. But it still worked wonders. Also made this a few times with tahini (sesame paste) and had decent results.

    Reply

  24. I dont know how to get Masaman curry paste and also Fish sauce in any place outside Malaysia or Indonesia as it is not well known name and we dont know from which ingredients it is made from.Could anybody explain what it is called in other places like USA,Canada or even UK and how to get it.I lived in Indonesia and use to like satay very much but I could not get the recipe for Peanut sauce.

    Reply

    • You can find Fish Sauce and many, many other Asian recipe ingredients at any Asian or Oriental Market. Filipino stores also carry many Asian ingredients. The small Asian stores carry it and it’s relatively inexpensive. A 1 Litre bottle is only about $1.79 – $1.99; depending on where you live. The curries are a bit more expensive. If there are no Asian/Oriental stores near you, You can try using salt, but you will miss out on some of the flavor. Ranch 99 Supermarket is a large supermarket that has stores all over the West Coast. all over the West Coast. They have anything & everything you could ever need for Asian cooking. Hope this helps. Pheesao

      Reply

      • Look for “Patis” if you are in a Filipino/Kabayan store. They normally sell it there. This rely may be too late for this comment but I hope this helps others in the future. :)

        Reply

  25. Made this last night and they were better than I’ve ever had at a Thai restaurant. Have leftover peanut sauce which I’ll get creative with.

    Reply

  26. Bee!, I have both green and red Mae Ploy Curry Paste in the fridge, can I use either instead of the Masaman?

    Reply

  30. I’m fusing your recipe with an Indonesian recipe from a 1970 Pacific and S.E. Asian cookbook that I’ve come to love and trust. I have been to a few places today sourcing fresh ingredients. Funny that the one recipe calls for Japanese soy, molasses and ground Malay laos root. American food may be a little mixed up, but Asia Pacific food is downright schizophrenic, and I love it like that. 50 people are getting fed satay tomorrow. Wish me luck.

    Reply

  31. Would love to see the Malayasian recipe to compare the two. What do you reccommend when a recipe calls for Asian curry powder?

    Reply

  32. I made your chicken satay today. I did not have lemongrass, which was a bummer. My five and seven year old LOVED it! A major win for mom. Thanks for the recipe. Even better than take out!

    Reply

  33. Any substitute for the tamarind juice? I don’t think it was listed on the ingredient list! Is it okay to omit? Thanks, can’t wait to try this!

    Reply

  36. I got confused with the two satay recipes. I ended up using the Malaysian satay marinade and Thai chicken sate peanut sauce. My husband and I enjoyed the combination. Thanks for sharing both recipes!!

    Reply

  37. I must say… THANK YOU! Thank you for the excellent receipe! I couldn’t get any galangal, but it worked out fine without it.

    Reply

  38. Any substitute for tamarind sauce? Can Garam Masala curry powder be used instead of paste and crunchy peanut butter?

    Reply

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