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Easy Thai Chicken Satay and Creamy Peanut Sauce

A flavorful blend of grilled chicken skewers paired with a rich and creamy peanut sauce, perfect for gatherings and family dinners.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Appetizer, Main Course
Cuisine: Southeast Asian, Thai
Calories: 450
Ingredients Method Notes

Ingredients
  

For Chicken Satay
  • 1.5 teaspoons coriander seeds Toasted for extra flavor
  • 0.5 teaspoon cumin seeds A warm, earthy note
  • 0.5 teaspoon white peppercorns For a mild heat
  • 1 tablespoon brown sugar Adds sweetness
  • 0.75 teaspoon table salt Balances the flavors
  • 0.75 teaspoon ground turmeric For a beautiful color and slight earthiness
  • 0.5 teaspoon ground cinnamon A warm spice that complements the marinade
  • 1 tablespoon tamarind paste Adds a unique tanginess
  • 0.5 cup coconut milk Creaminess for the marinade
  • 1.2 lb boneless skinless chicken breasts, cut into strips The main protein
For Peanut Sauce
  • 0.5 cup roasted unsalted peanuts The heart of the sauce
  • 1.25 cups coconut milk For creaminess
  • 2 tablespoons red curry paste An infusion of flavor
  • 2 tablespoons tamarind paste For a zesty twist
  • 2 tablespoons finely chopped palm sugar Adds depth
  • 12 teaspoons fish sauce A necessary umami kick
  • 0.5 cup white vinegar Balances the sauce
  • 0.25 cup granulated sugar For a hint of sweetness
  • pinch table salt table salt A finishing touch
  • 5 ounces cucumber, sliced To create a refreshing side
  • 12 Thai chilies, chopped Thai chilies, chopped For those who like it spicy (optional)

Method
 

Preparation
  1. Prepare the Marinade: In a bowl, grind the coriander seeds, cumin seeds, and white peppercorns until fine. Mix these with brown sugar, salt, turmeric, cinnamon, tamarind paste, and coconut milk until combined.
  2. Marinate the Chicken: Add the chicken strips to the marinade and coat well. Let it marinate for at least 20 minutes (or overnight for deeper flavor if you have the time).
  3. Make the Peanut Sauce: In a pot, grind the roasted peanuts until they are mealy. Heat 1/3 cup of coconut milk over medium heat, then add red curry paste and cook for about 3 minutes. Once fragrant, mix in the remaining coconut milk, ground peanuts, tamarind paste, and palm sugar. Simmer for 5 minutes for flavors to meld while stirring.
  4. Prepare Quick Pickles: In a separate pot, combine white vinegar, granulated sugar, and a pinch of salt. Stir until sugar dissolves, then cool it down. Pour over sliced cucumber and optional Thai chilies.
Cooking
  1. Cook the Chicken: Grill or pan-fry the marinated chicken over medium-high heat. Cook for about 6–8 minutes on each side until fully cooked and golden brown (internal temperature should reach 165°F).
  2. Serve: Arrange the chicken skewers on a plate with a bowl of peanut sauce for dipping. Pair with quick pickles.

Notes

You can marinate the chicken a day in advance. Leftovers can last in the fridge for about 3 days. The peanut sauce can be made in advance and stored in a sealed container in the fridge.