Name: Thai Chicken Sate with Peanut Sauce
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 25 servings
Ingredients: 2 pounds (1kg) skinless and boneless chicken breast (sliced 1 inch wide x 4-5 inches length); 1/2 cucumber (sliced); 2 teaspoons Masaman curry paste (or red curry paste); 1/2 teaspoon turmeric powder; 1/2 teaspoon ground coriander; 1/4 teaspoon ground cayenne pepper; 5 tablespoons minced garlic; 2 tablespoons fish sauce; 5 teaspoons sweet soy sauce; 5 teaspoons sugar; 1/4 teaspoon white pepper; 1/3 cup coconut milk; 1/2 cup creamy peanut butter; 3/4 cup coconut milk; 2 tablespoons Thai red curry paste or Massaman curry paste; 2 tablespoons apple cider vinegar; 1 tablespoon sugar or to taste; 2 tablespoons ground peanut; salt to taste

Thai Chicken Sate Vibes 🌶️🍢

Okay, so who else loves street food? Like, that feeling of munching on something delicious while wandering around? I mean, there’s just something magical about it, right? 🥰 I’ve been obsessed with this Thai Chicken Sate with Peanut Sauce lately — like, I can’t stop making it. Seriously, it’s like a flavor explosion on a stick, and you can whip it up at home!

Main dish photo — *The finished dish — looks amazing, right?*

Okay, Let’s Talk Ingredients

So, imagine this: you’re at the grocery store with me and we’re on the hunt for goodies. We need 2 pounds of skinless, boneless chicken — super important! And don’t forget the cucumber. You gotta have that fresh crunch to balance out the rich peanut sauce!

Then, we’re grabbing some Masaman curry paste (or red curry paste if that’s your vibe), turmeric (just a smidge), ground coriander, cayenne for a kick (don’t overdo it!), minced garlic, fish sauce (trust me, it’s a game changer), and sweet soy sauce. Oh, and sugar — bring on the sweetness! Plus, coconut milk and creamy peanut butter, ‘cause what’s the point without those, right?

And I always sprinkle in some ground peanuts at the end — it just brings everything together, ya know? 😍

So Here’s Why I Make This Constantly

Okay, real talk: this recipe is my go-to because it reminds me of a random trip to Thailand with my best friend. We were wandering around, and we stumbled upon this tiny street vendor grilling up satay. The smell! I can still taste it. We ended up ordering way too much, and I think we might have annoyed the vendor with our terrible attempts to speak Thai, but whatever! 😂

Anyway, I’ve tried to recreate that moment at home, and I think I’ve nailed it! Every time I make this dish, I’m just transported back to that trip. Plus, it’s so easy, and I can make a ton of skewers — perfect for sharing (or not, no judgment here).

Another beautiful angle of the dish — *Just as gorgeous from this angle too!*

The One Trick That Changes Everything

Listen up, the real secret? Marinating the chicken. Like, seriously! Just let it chill in that spicy goodness for at least 30 minutes (but honestly, overnight is even better!). It makes the chicken super tender and packed with flavor. You won’t regret it!

Don’t Mess This Up (My Top Tips)

– Don’t skip the marination! I know I said it, but it’s THAT important.
– If you’re grilling, keep an eye on the skewers! They can burn quickly. Check ‘em after 4 minutes. Actually, maybe start checking at 3.5 just in case…
– If you want to go wild with the peanut sauce, don’t hold back! Add more chili flakes or even a splash of lime juice. Go crazy! 🌶️🍋

—

How to Keep Them From Disappearing (Or, How to Store Them)

So, if by some miracle you have leftovers (ha!), pop ‘em in an airtight container and stash them in the fridge. They’ll last about a week, but let’s be real, they probably won’t last that long. Just reheat them gently, but eat ‘em cold too!

If You Liked This, You’ll Probably Like These Too

Okay, if you dig this, you’ve gotta try my spicy shrimp tacos or the lemongrass chicken. Trust me, they’re fire! 🔥

So, what do you think? Have you ever tried making your own satay? I wanna hear your stories! 🥳 Let’s chat!

Thai Chicken Sate with Peanut Sauce

Flavor-packed Thai Chicken Sate with Peanut Sauce with amazing ingredients and incredible taste! Perfect for any occasion.

Prep Time
30 minutes

Cook Time
20 minutes

Total Time
50 minutes

Category: Dinner

Yield: 25 servings servings

Ingredients

2 pounds (1kg) skinless and boneless chicken breast (sliced 1 inch wide x 4-5 inches length)

1/2 cucumber (sliced)

2 teaspoons Masaman curry paste (or red curry paste)

1/2 teaspoon turmeric powder

1/2 teaspoon ground coriander

1/4 teaspoon ground cayenne pepper

5 tablespoons minced garlic

2 tablespoons fish sauce

5 teaspoons sweet soy sauce

5 teaspoons sugar

1/4 teaspoon white pepper

1/3 cup coconut milk

1/2 cup creamy peanut butter

3/4 cup coconut milk

2 tablespoons Thai red curry paste or Massaman curry paste

2 tablespoons apple cider vinegar

1 tablespoon sugar or to taste

2 tablespoons ground peanut

salt to taste

Instructions

Slice the chicken breast against the grain into pieces that are at least 1 inch (2.5 cm) wide. Mix in the marinade, ensuring all pieces are well coated. Marinate the chicken in the refrigerator for at least 30 minutes.
Add all the ingredients for the peanut sauce to a saucepan. Using a whisk, quickly combine the ingredients before placing the saucepan on the stove over low heat. Continue whisking the peanut sauce until all the ingredients are well combined.
As soon as the peanut sauce starts to simmer and bubble, turn off the heat. (If you prefer a thinner sauce, you can add a little water to dilute it during cooking.) Remove from heat and top with ground peanuts. The Thai peanut sauce is now ready. You can store any leftovers in the fridge for up to a week without losing its fresh taste.
Remove the marinated chicken from the refrigerator. Thread the chicken onto wooden skewers lengthwise. Grill the satay for 4 minutes on each side, or until it reaches your desired tenderness.
Serve with peanut sauce and sliced cucumber.