Go Back

Thai Chicken Satay

Adapted from True Thai, Victor Sodsook

Course Appetizer, grilling
Cuisine Thai
Keyword coconut milk, curry paste


Marinade Ingredients:

  • 1 cup coconut milk
  • 4 T Massaman curry paste
  • 2 T dark brown sugar
  • 2 T fish sauce
  • 2 t ground coriander
  • 1 kaffir lime leaf, torn into smaller pieces
  • 1 lb boneless skinless chicken breasts, sliced into long, skinny pieces

Curried Peanut Satay Sauce Ingredients

  • 1 14- oz can coconut milk (this is one time where I am ok with low fat–I used full fat but would try low fat next time as the peanut butter makes the sauce plenty rich)
  • 6 T Massaman curry paste
  • 2/3 cup natural peanut butter (regular is ok too, I just prefer natural here)
  • 7 T dark brown sugar (or to taste)
  • 2 T fish sauce (or to taste)


Make the Marinade

  1. Whisk together all of the ingredients except the chicken. Pour the marinade into a plastic or silicone bag with the chicken and marinate for at least 3 hours or up to 24 hours.

Make the Satay Dipping Sauce

  1. Whisk the ingredients together in a saucepan over low heat. When totally combined, taste for additional fish sauce or sugar. Best served warm but room temperature is ok too.

Grill the chicken

  1. Traditionally the chicken is then skewered (because this would be street food in Thailand), but I find it easier to just grill the chicken pieces and serve with the sauce on the side. A Thai cucumber salad (see note below for link) is also traditional.