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.
CHICKEN SATAY
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.
SATAY PEANUT SAUCE
Serve with this incredible peanut sauce on the side OR drown the chicken in the satay sauce before it hits the table. I love both ways and can never decide which one is better, because in the end it’s going to end up in sauce.
Serving the sauce on the side would suit most people for easier control of exactly how much sauce goes over the chicken.
HOW TO MAKE CHICKEN SATAY
MARINADE: The chicken is first marinated in a beautiful sauce FULL of satay flavours, and seared in that sauce for extra flavours. Don’t even try to skip this step. You’d be loco to rush ahead. What makes this marinade extra special is using Thai red Curry Paste!
Forget about buying a basket full of spices and ingredients and grinding them into a paste, which is essentially what most Thai sauces are made from. There’s no need when you can get a good Thai Paste at any supermarket.
Once you’ve seared your chicken, it then finishes cooking in the oven while you prepare the satay sauce.
THE SAUCE. God help me. NOT just peanut butter and coconut milk. The peanut sauce ALSO has Thai paste for an extra hit of flavour, plus other flavours and spices to get that WOW factor.
From here, once the chicken is cooked through, you can pour the sauce straight into the pan and reserve maybe ¼ cup for serving.
Or just drown your chicken satay in sauce.
MORE CHICKEN RECIPES!
Thai Chicken Meatball Salad Sticky Thai Chicken Wings Thai Chicken with Noodles!
Chicken Satay ON VIDEO
Easy Thai Satay Chicken
Ingredients
For The Chicken Marinade:
- 4 tablespoons coconut milk
- 1 ½ tablespoons creamy peanut butter
- 1 ¼ tablespoon light brown sugar packed, omit for keto
- 1 ¼ 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 ⅓ cup coconut milk all remaining milk from the tin
- ¼ 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
- ½ 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
Christina Telles says
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.
lee says
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!!!!!!
Nina Silkenbeumer says
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!
Taylor Hale says
I would love to have your coleslaw recipe!
Belen Uribe says
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!!
Bec Britt says
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 !!
Cath says
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!
Alaina Shaw says
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!
annalise says
Is there a substitute for curry paste? I can’t use curry paste as it contains shrimp in it which i’m allergic too.
Suzi says
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
Liz says
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.
Dad says
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.
Kelsey says
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