Coconut Curry Chicken Satay with Peanut Sauce

Chicken satay with peanut sauce has Thai-inspired flavors infused into each bite. Tenderly grilled white meat marinated in a creamy Coconut milk and curry powder concoction.
Prep Time22 mins
Cook Time8 mins
Total Time30 mins
Course: Appetizer
Cuisine: Thai
Servings: 8 skewers
Calories: 175kcal
Author: Jessica Gavin


Chicken Satay-

  • 1 1/2 pounds chicken breast
  • 1/3 cup coconut milk
  • 1 tablespoon lime juice
  • 1 tablespoon curry powder
  • 2 teaspoons fish sauce
  • 2 tablespoons honey
  • 1 tablespoon olive oil
  • 1 clove garlic minced
  • 1/4 cup peanuts roasted, chopped

Peanut Sauce-

  • 1/4 cup peanut butter natural creamy
  • 1/4 cup coconut milk
  • 1 tablespoon soy sauce low sodium, or tamari
  • 2 tablespoons lime juice
  • 2 tablespoons honey
  • 1 clove garlic minced
  • 1/2 teaspoon ginger minced
  • 1/2 teaspoon sriracha more if desired


Peanut Sauce-

  • Add peanut butter, coconut milk, soy sauce, lime juice, honey, garlic, ginger, and sriracha to a blender. 
  • Puree until smooth, about 30 seconds to 1 minute. You can also whisk ingredients together in a medium-sized bowl until combined.
  • Set aside or refrigerate until ready to serve. Sprinkle chopped roasted peanuts on top right before serving.

Chicken Satay-

  • If using wooden skewers, soak in water for at least 15 minutes before cooking.
  • Slice each chicken breast into ¾ to 1-inch thick strips; I slice them with the grain, so it yields a longer piece. You should be able to get about four pieces per breast.
  • In a medium-sized bowl whisk together coconut milk, lime juice, curry powder, fish sauce, honey, olive oil, and garlic. 
  • Add chicken slices, coat and allow to marinate at room temperature for at least 15 minutes. If you are not cooking within an hour, transfer chicken and marinade to a resealable plastic bag and refrigerate until ready to use. 
  • Thread one piece of chicken on each skewer and ightly season each side with salt and pepper. 
  • Set aside until ready to grill.
  • Heat grill to medium heat. 
  • Add a small amount of vegetable oil on a folded piece of paper towel, and then carefully grease the grill with the oil. 
  • Once the grill is nice and hot, add the marinated chicken skewers. 
  • Cook chicken until no longer pink (160-165°F), about 4-5 minutes on each side, depending on the thickness of the chicken.


Calories: 175kcal | Carbohydrates: 8g | Protein: 18g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 40mg | Sodium: 247mg | Potassium: 95mg | Fiber: 1g | Sugar: 5g | Vitamin A: 2.5IU | Vitamin C: 2.5mg | Calcium: 10mg | Iron: 1.1mg
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