Thai Style Chicken Satay

This is one of those recipes that feels instantly comforting, even if you’ve never cooked it before. Sticky, savoury, nutty chicken satay with a gentle kick of Thai red curry, rich coconut sauce, and juicy pieces of chicken cooked until perfectly tender. It’s quick, deeply satisfying, and exactly the kind of dish people ask for again the moment they’ve finished eating it.

Thai Style Chicken Satay

Chicken satay is one of those dishes that crosses borders effortlessly. You’ll find versions of it all over Southeast Asia and beyond, served on skewers, grilled, fried, dipped, poured over, or eaten straight from the pan. It’s familiar, comforting, and almost universally loved.

This version adds a Thai red curry twist, which gives it a deeper, warmer flavour without losing the essence of what makes satay so good in the first place. Creamy peanut butter, fragrant curry paste, coconut milk, and soy sauce come together to create a sauce that’s rich, savoury, gently spicy, and ridiculously moreish.

It’s also one of the recipes I included in my number one Sunday Times bestselling book, Speedy Weeknight Meals, because it ticks every box that book stands for. Fast. Big flavour. Minimal effort. No unnecessary steps.

This is weeknight cooking that still feels special.

Why satay is such a crowd-pleaser

There’s something about satay that just works.

Peanut butter brings richness and familiarity. Coconut milk smooths everything out. Soy sauce adds salt and depth. Curry paste gives warmth and complexity without needing a full spice rack. And chicken thighs soak it all up beautifully.

It’s indulgent without being heavy, bold without being aggressive, and flexible enough to serve in a dozen different ways. Skewers make it feel fun and sharable, but at its heart, this is a sauce-driven dish, and that’s where all the magic lives.

The Thai red curry difference

Traditional satay sauces can sometimes lean very sweet or very salty. Adding Thai red curry paste shifts the balance.

It brings heat, yes, but more importantly it brings aromatics. Lemongrass, chilli, garlic, galangal, all working quietly in the background to make the sauce taste layered rather than flat. You don’t need much. Peanut butter softens it. Coconut milk mellows it. Soy sauce grounds it.

The result is a sauce that tastes like it’s been simmering for far longer than it actually has.

Why this works so well as a weeknight meal

This recipe is deliberately streamlined.

The marinade and sauce start as the same thing, which saves time and washing up. Part of it coats the chicken, the rest becomes the sauce. That’s efficient cooking without cutting corners.

Chicken thighs are used because they stay juicy, even if you cook them a minute too long. They’re forgiving, flavourful, and perfect for skewers. Threading them onto sticks helps them cook evenly and makes them feel a bit more special than just chunks in a pan.

From start to finish, you’re eating in about 25 minutes, and nothing about it feels rushed.

Why it earned its place in Speedy Weeknight Meals

When I was writing Speedy Weeknight Meals, every recipe had to earn its spot. It wasn’t enough for something to taste good. It had to be repeatable. It had to fit real schedules. And it had to deliver flavour without stress.

This satay does exactly that.

It’s one of those recipes people come back to because it feels reliable. You can cook it after work without thinking too hard. You can serve it to guests and feel confident. You can double it easily. You can tweak the heat. You can serve it with rice, noodles, or even in wraps.

It adapts to you, not the other way around.

The sauce is the star

Let’s be honest, everyone is here for the sauce.

Thick, glossy, nutty, fragrant, and just spicy enough to keep things interesting. It coats the chicken instead of sliding off it. It’s good spooned over rice, drizzled on vegetables, or eaten straight from the pan when no one’s looking.

Heating it separately means you can taste and adjust it right at the end. More salt if it needs it. A splash of water if it’s too thick. A squeeze of lime if you want brightness. It’s flexible, forgiving, and very hard to mess up.

Parsley might seem odd, but it works

Traditionally, you’d use coriander here, and you absolutely can. But parsley works beautifully too, especially for people who aren’t fans of coriander. It adds freshness without overpowering the sauce, and it keeps the dish feeling balanced.

This is one of those little swaps that makes the recipe more accessible without changing its character.

Ingredients

150 g smooth peanut butter
100 g Thai red curry paste
2 tbsp soy sauce
400 ml coconut milk
500 g chicken thigh fillets
10 g parsley, chopped

How to make Thai Style Chicken Satay

1. In a large bowl, add the peanut butter, Thai red curry paste, soy sauce, and 50 ml of the coconut milk. Beat until smooth.

2. Transfer two thirds of this mixture into a saucepan. Add the remaining coconut milk and stir well to create the satay sauce.

3. Cut the chicken thigh fillets into bite-sized pieces and add them to the bowl with the remaining marinade. Mix until the chicken is completely coated.

4. Thread the marinated chicken onto four skewers.

5. Heat a little oil in a large frying pan over a medium heat. Cook the chicken skewers, turning regularly, until golden brown all over and cooked through.

6. While the chicken cooks, gently heat the satay sauce in the saucepan. Taste and adjust the seasoning if needed.

7. Stir the chopped parsley through the sauce.

8. Serve the chicken skewers with rice and pour over the warm satay sauce.

How to serve it

Steamed jasmine rice is perfect here, but it also works with sticky rice, noodles, or even flatbreads. Add a simple cucumber salad or some quick-pickled vegetables on the side if you want something fresh to cut through the richness.

FAQs

Can I use chicken breast instead of thighs?
Yes, but thighs are juicier and more forgiving. If using breast, don’t overcook it.

Is this very spicy?
It’s gently warming rather than hot. Curry paste heat varies by brand, so adjust to taste.

Can I cook this on the grill or BBQ?
Absolutely. Skewers work brilliantly on a grill, just keep the heat moderate.

Can I make the sauce ahead of time?
Yes. It keeps well in the fridge for a few days and reheats easily.

What can I use instead of parsley?
Coriander works perfectly, or leave it out entirely if you prefer.

This is the kind of recipe that shows why simple, well-balanced food never goes out of style. Bold flavours, minimal effort, and a dish that feels just as good to cook as it does to eat. Exactly the sort of thing Speedy Weeknight Meals was built around.