Thai Curry Chicken Satay

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Thai Curry Chicken Satay

Thai food is delicious, healthy and not hard to make at home. Let’s get a little outside of our comfort zone and try some amazing Thai recipes! I recently posted up my favorite recipe for Pad Woon Sen. This is a great companion recipe for family-style dining if you are serving a group. This is traditionally served as an appetizer, but I like it as an entree option. The marinade for this is made of curry and coconut milk and is a naturally grain-free, gluten-free recipe. You may have never considered cooking Thai, but it is really quite easy and there is no reason that you shouldn’t give it a shot.

The process really could not be simpler. You make a sauce, marinade the uncooked meat, skewer it and cook. Voila, delicious dinner that tastes like it required skill and time. The marinade is straight forward, just mix up all of the ingredients. If I am planning this for dinner I ideally like to start the marinade in the morning so that the meat has the opportunity to build the flavor.

The fussiest part of this recipe is skewering the chicken, and it really takes very little time. I use bamboo skewers which are widely available at most grocery stores. While some people insist that you need to soak the skewers to keep them from catching on fire, I have never had this issue. The tips of the skewers singe a bit, but I have never had a fire and it is not worth taking the time for this extra step, if you ask me. To skewer the chicken you just take the strip of chicken and pierce it about 1″ from the end of the strip. Do not push it down the skewer, instead just fold the meat over and pierce again in a sewing motion. Normally three piercings is enough to secure it to the skewer. Slide the meat down once you are done, so that it is somewhat centered on the skewer.

This recipe is wonderful paired with my Asian Almond Butter Sauce which you can find at the bottom of the page.

Thai Curry Chicken Satay

Easy to make Thai curry dish
Prep Time 2 hours 15 minutes
Cook Time 5 minutes
Course Appetizer, Entree
Cuisine Thai


  • Bamboo skewers


  • 1 lb Chicken breast skinless, boneless
  • 1/2 cup Coconut Milk
  • 3 Tbsp Curry powder or paste I am using yellow, but any type is fine
  • 2 cloves Garlic pressed or minced
  • 2 tsp Honey
  • 1/2 tsp Sea Salt
  • 1/2 tsp Black Pepper ground
  • 1 tsp Chili Pepper Flakes *optional


  • Stir together all ingredients except the chicken and set marinade aside
  • Slice the chicken into 1" strips
  • Add chicken strips into marinade and allow to marinate for at least 2 hours in the refrigerator. The longer it marinates the more flavor will develop.
  • Skewer marinated chicken strips on bamboo skewer by using a sewing motion, folding the meat back and forth, piercing and gathering it along the skewer.
  • We typically barbecue these, so add to heated grill and cook for 4-5 minutes until the chicken is no longer pink. These can also be broiled in the oven on low for the same amount of time. Be sure to ensure that the meat is no longer pink.
Keyword satay

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