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Easy Thai Chicken Satay in a thick and creamy peanut sauce! A special ingredient makes this satay taste incredible. KETO and LOW CARB RECIPE!
The one ingredient I add into it covers over 10 ingredients so YOU don’t have to worry about forgetting anything in the supermarket! This is a quick and easy Chicken Satay recipe using bone-in chicken thighs.
Why This Recipe Works
The thing about this Satay Chicken recipe is that it may not be the authentic real deal directly from Thailand, BUT it IS incredible. TASTES like take-out Thai, which to me is a crucial part of eating. This recipe is my answer to those moments you want a Thai Satay Chicken, but either:
- Don’t have time to cube chicken or soak skewers. Or thread chicken onto those skewers while trying to avoid stabbing fingers and palms with said skewers.
- Sometimes we just want an easy route. This is for us.
Ingredients
- Chicken: Use bone-in or boneless chicken thighs- they’re the best cut for this recipe.
- Coconut milk: For the peanut sauce and the marinade. Use full fat coconut milk- the low fat version just won’t have that richness and creaminess you’re looking for.
- Peanut butter: All natural creamy peanut butter is the best choice! You’ll need this, again, for the marinade and the sauce.
- Thai red curry paste: This one’s my secret ingredient- it packs in all those delicious Thai flavors without you needing to get all those individual ingredients from a specialty store.
- Soy sauce: For the umami deliciousness. I love using Kecap Manis sweet soy sauce.
- Fish sauce: Just a dash, for some extra flavor.
- Brown sugar: To balance the other flavors with a bit of sweetness. Use palm sugar or jaggery instead if you have those at hand.
- Veggies: You’ll need fresh garlic, limes and some red chilies.
- Tamarind: To lend a bit of tangy, sour flavor.
- Peanut oil: I used peanut oil to fry the chicken, just for that bit of additional flavor. You can make do with regular cooking oil too, if you don’t have peanut oil.
Note: please see recipe card at the bottom for list of full ingredients and measurements
Step By Step
Asian chicken recipes have become my go-to on weeknights, mostly because I find myself craving Asian takeout more often than I’d like. My Honey Chicken Stir Fry and Roasted Asian Glazed Chicken Thighs have both been absolute hits
- Pre-Heat: To make the Thai chicken satay, start by preheating your oven to 400°F
- Marinade: In a large, shallow bowl, combine peanut butter, coconut milk, curry paste, brown sugar, salt, soy sauce and the fish sauce.
- Sear chicken: Heat oil in a skillet over medium-high heat and sear it on both sides until browned.
- Bake until cooked: Transfer the chicken to a prepared baking dish and bake for about 30 minutes or until the chicken is cooked.
- Peanut Sauce: While the chicken is in the oven, combine ingredients (except the lime juice) for the peanut sauce in a saucepan and bring it to a boil. Then, turn down the heat, let thicken slightly. Take it off heat and stir in lime juice.
- Assemble and serve: Arrange the chicken on a serving plate and pour the peanut sauce over it. Garnish with chopped cilantro, lime wedges and red chilies.
Enjoy this creamy Thai chicken satay with some steamed Jasmine rice or Chow Mein to make it a wholesome and filling meal. If you’re looking for a low carb option, try my Cilantro Lime Cauliflower Rice or classic Cauliflower Fried Rice. And if you’re a salad person, you can whip up some Teriyaki Glazed Chicken Salad minus the chicken, and serve it with the chicken satay.
Recipe FAQ’s
You absolutely can! Just make sure you preheat the Air Fryer and grease the basket before you add the chicken in. It should take just about 10 minutes (at 350 degrees) for the chicken to be completely cooked.
Store your leftover chicken satay in an airtight container in the refrigerator for up to 3 days, and reheat in a pan or the microwave. You may need to top it with some more of that peanut sauce too!
You can use a meat thermometer to check the internal temperature of the chicken (it should be 165 degrees or more), or just slice through a piece to check if the juices run clear, and the chicken is no longer pink.
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Easy Thai Satay Chicken
Ingredients
For The Chicken Marinade:
- 4 tablespoons coconut milk
- 1 1/2 tablespoons creamy peanut butter
- 1 1/4 tablespoon light brown sugar packed, omit for keto
- 1 1/4 tablespoon Thai red curry paste
- 1 tablespoon Kecap Manis sweet soy sauce
- 1 tablespoon fish sauce
- 1 pinch 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 all remaining milk from the tin
- 1/4 cup creamy peanut butter all natural preferable
- 1 tablespoon fish sauce
- 1 tablespoon sweet soy sauce Kecap Manis
- 1 tablespoon brown sugar packed, omit for keto
- 1 tablespoon Thai red curry paste
- 1/2 tablespoon Tamarind puree optional
- 1 pinch salt
- 1 teaspoon garlic minced
- 1-2 tablespoons lime juice freshly squeezed
- 1 handful cilantro to garnish
- 3 lime wedges to garnish
- 1 red chillies sliced to garnish
Instructions
- For the chicken marinade, mix together the coconut milk, peanut butter, brown sugar, curry paste, sauces and salt in a large, shallow bowl until well combined and creamy. Add in the chicken, turning to coat completely with the marinade. Allow to marinade for at least 10 minutes to half an hour in the refrigerator (if time allows).
- Preheat oven to 400°F | 200°C.
- Heat oil in an oven-proof pan or skillet over medium-high heat. Sear the chicken until browned on each side and fragrant (about 8-10 minutes each side). Transfer to the oven and continue cooking for a further 30 minutes, or until the chicken is cooked through (juices run clear and no longer pink inside).
- While the chicken is in the oven, combine all Peanut Sauce ingredients into a saucepan EXCEPT for the lime juice. Bring to a boil, reduce heat and allow to simmer until combined and thickened (about 5-6 minutes). Once thick, take off heat and stir in the lime juice (start with 1 tablespoon and adjust accordingly to suit your tastes).
- Serve the chicken with the peanut sauce: either pour it all into the pan with the chicken OR serve separately.
- Garnish with fresh cilantro leaves, lime wedges and red chillies.
Notes
- Boneless chicken breasts can be replaced. Adjust cook times accordingly.
- Replace Fish Sauce with Soy Sauce
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This was sooo easy to make. I made this for my husband and kids and one of them does not like peanut butter and he ate it all up! You know you made something really good when the pickiest eater tells you it’s really good. Served with white rice and broccolini. Thank you Karina! Another one of your many many recipes added to my index.
This is one of my favourite recipes, I absolutely love it and so does my family 😍. So simple yet packed with flavour. All the flavours go so well together, wouldn’t change a thing! Perfection!!!!!!
Delicious, was a hit with the whole family. The kids ate it with rice, the grownups with a cole slaw +coriander+chillie+capsicum+mixed greens. Will definitely make it again!
I would love to have your coleslaw recipe!
This was so delicious. Every time I look at my printed copy of the recipe, I want to make some more. The the flavors were bold and amazing. Thank you sooo much!!
This recipe is now a staple in our house. Everybody loves it!! I double some times triple the recipe we love it that much and love having left overs for work the next day!!
Thank you !!
Oh.my.lushness!!! So yummy and so easy. I marinated the chicken in the morning so it had all day to suck up those gorgeous flavors. Hubby said restaurant quality! Will definitely be cooking again!
This recipe was bomb af!!!! I was unable to find tamarind purée but I found chutney..it was still great!! Also did not have an oven safe pan so I used a glass casserole dish after searing. Still amazing! Highly recommend this recipe!
Is there a substitute for curry paste? I can’t use curry paste as it contains shrimp in it which i’m allergic too.
Check the Ayam brand or there’s another can’t remember the name but both their red curry paste have no shrimp paste. I’m not allergic but not a fan of shrimp paste. If I’m making a curry most of the time I make it from scratch but this recipe decided on store bought. Hope that helps! This recipe is amazing
I use Thai Kitchen red curry paste – no shrimp in it – I have to check ingredients as my husband is allergic to all fish and sea food.
I’ve been hooked on satay most of my life. I just cooked this tonight (with broccoli, bok choy and coconut rice) for the wife and two teenage boys and now they love it as well. Mum’s bagged the leftovers for lunch tomorrow. I’m impressed. Many thanks for this fine recipe.
I used to work at a Thai restaurant and they used to let us chose something for dinner every night, I always used to get the satay chicken cause it’s my favourite ! And this is the absolute best recipe I’ve found, it taste exactly like what we used to make in the restaurant. Wouldn’t change a thing, and definitely in the top 10 favourite meals now