Chicken satay with red curry marinade and peanut sauce

Chicken satay, a classic from Southern Thai cuisine

Although satay originated in Indonesia, the dish spread throughout Southeast Asia, with each country developing its own version. In Thailand, chicken satay stands out for its use of red curry paste and coconut cream, which soften the flavours while adding depth and balance.

This recipe from Chef Pohm, featured in our book Thai Cuisine, 50 Recipes from the South, pays tribute to the refinement of Southern Thai street food. Thanks to the coconut cream marinade, the chicken remains incredibly tender and juicy even after a short marination. Serve these skewers with the traditional peanut sauce and Thai cucumber relish for a perfect harmony of sweet, salty, sour and mildly spicy notes.

Recipe – Chicken Satay (serves two, six skewers)

Ingredients

• 6 chicken tenderloins or 2 boneless chicken thighs, skin removed, cut into 6 equal pieces

• 6 bamboo skewers

• 2 tbsp unsalted roasted peanuts, roughly chopped

For the marinade

• 2 tbsp red curry paste

• 1 tbsp vegetable oil

• 2 tbsp oyster sauce

• ½ tbsp light soy sauce

• ½ tbsp fish sauce

• 3 tbsp tamarind sauce

• ½ tbsp coconut sugar

• 2 tsp curry powder

• 1 tsp ground turmeric

• 200 ml coconut cream

Preparation

1. Mix all the marinade ingredients together until smooth. Add the chicken and marinate for at least 20 minutes.

2. Remove the chicken from the marinade and thread it onto skewers. Grill over low heat on a lightly oiled grill for about five minutes, turning halfway through.

3. Meanwhile, heat the leftover marinade in a small pan over low heat for five minutes. Taste and adjust the seasoning. Stir in the peanuts and serve warm.

Tips for perfect satay

• For juicy skewers, use chicken tenders or boneless thighs instead of breast fillets.

• Thai satay is not meant to be too spicy: the red curry paste is mellowed by coconut cream.

• Serve with peanut sauce and Thai cucumber relish, two traditional accompaniments.

• If grilling on a barbecue, soak the bamboo skewers in water beforehand to prevent burning.

Going further – Thai cuisine and cooking classes

Chicken satay is a specialty mostly found in Southern Thailand, where Malay and Indonesian influences blend with the richness of local curries. To learn more about this regional cuisine, read our article Southern Thai cuisine – Between sea, spices and cultural heritage.

Love Thai food? Join our private Thai cooking classes on Koh Samui and learn to prepare this dish and many more. See all our options on the page Thai Cooking Classes on Koh Samui.

Find this recipe in our book

This recipe comes from our book Thai Cuisine – 50 Recipes from the South, which gathers 50 authentic Southern Thai dishes. Available now in our online shop.

To learn more about this book and explore its full content, visit our article Recipes from Southern Thailand, dedicated to the collection and the flavours of this region.

Tempted to try it?

Chicken satay is an easy and sociable dish to share, ideal for discovering the subtle balance of Thai marinades and the gentle warmth of red curry.

Discover our vegan satay version

Looking for a plant-based alternative? Try our vegan Thai satay made with tofu, served with a vegan peanut sauce and cucumber relish.

This recipe is also available in other languages

• Français: Satay de poulet

• Deutsch: Hühner Satay

  ไทย: ไก่สะเต๊ะ