This is a sweet and spicy Asian style peanut sauce that you can make in 20 minutes. It is perfect for dipping spring rolls, satay, or even as a salad dressing.

Estimated reading time: 4 minutes

aerial shot of peanut sauce in a bowl with the spoon - 1
  • Ingredients You’ll Need
  • How To Make Peanut Sauce
  • Peanut Sauce Usage Ideas
  • Spicy Peanut Sauce Recipe

This Thai-style sweet and spicy peanut butter dipping sauce is a delightful addition to any meal.

Its rich, complex flavours will elevate your salads, grilled meats, rice and ramen bowls, or stir fries like nothing else.

The perfectly harmonious balance of sweet, spicy, salty, and sour elements creates a flavour profile that’s both exciting and comforting.

Recipe Highlights

  • its a vegan sauce
  • does not contain gluten
  • requires no cooking at all
  • perfectly meal prep friendly
  • it takes less than 20 minutes
ingredients for peanut butter sauce - 2

Ingredients You’ll Need

To make this delectable peanut sauce, you’ll need the following ingredients:

  • Creamy peanut butter preferably unsweetened. It is the base of the sauce, providing creaminess and a nutty flavour.
  • Light to medium soy sauce adds a salty umami depth to the sauce.
  • Rice Vinegar contributes a tangy acidity to balance the sweetness.
  • Fresh lime juice brightens up the flavours.
  • Sweetener: Add honey/maple syrup/brown sugar/jaggery for a touch of sweetness.
  • Chilli Paste or Thai Sweet Chilli Sauce for the heat. Adjust based on your spice preference.
  • Chilli Flakes or Gochujang Chilli Powder
  • Sesame Oil for that savoury flavour.
  • Garlic and Ginger for a warm, savoury, spicy note
  • Water or coconut milk to get blend the peanut sauce and get the desired consistency.

How To Make Peanut Sauce

Prepare the Ingredients :

  • Start by gathering all your ingredients.
  • Mince the garlic and grate the ginger.
  • Squeeze the fresh lime juice.

Combine the Base Ingredients :

  • In a blender or food processor with blade attachment, add the peanut butter, soy sauce, ginger, garlic, rice vinegar, sweetener, chilli paste and powder.
  • Pulse until the ingredients are thoroughly combined.
making peanut butter sauce in a blender - 3

Add Lime Juice :

  • Add lime juice and water or coconut milk.
  • Pulse for few seconds one last time to get a silky, smooth, saucy consistency.
  • Taste the peanut sauce and add more sweetener, soy sauce for saltiness, lime juice for acidity, or chilli flakes for heat.
making peanut butter sauce in a blender - 4

Adjust Consistency :

  • Depending on your desired consistency, add water or coconut milk one tablespoon at a time until you reach the perfect thickness. The sauce should be smooth and pourable but not too runny
side shot of chicken satay dipped in a peanut sauce - 5

Peanut Sauce Usage Ideas

  • Spring Rolls : This peanut butter dipping sauce pairs wonderfully with fresh or fried spring rolls . The combination of crispy vegetables, rice paper, and the spicy peanut sauce is irresistible.
  • Satay : Use it as a dipping sauce for chicken , beef, or tofu satay. The nutty and spicy flavours complement the grilled skewers perfectly.
  • Vegetable Platter : Serve the sauce as a dip for fresh vegetables like cucumber, bell peppers, carrots, and celery for a healthy grazing platter.
  • Salad Dressing : Thin out the sauce with a bit more water or lime juice and drizzle it over Chinese chicken salad as a dressing.
  • Noodle Bowls : Toss it with cooked Pad Thai noodles , add your choice of protein and vegetables for a quick and satisfying meal.

More Dipping Sauce Recipes

  • Chilli Oil
  • Hummus
  • Baba Ganoush
  • Spicy Mango Dip
  • Creamy Chilli Corn Dip
  • Thai Sweet Chilli Sauce
  • Greek Cucumber Sauce
  • Roasted Red Pepper Dip
aerial shot of peanut sauce in a bowl with the spoon - 6

Ingredients

  • ▢ 1 Cup unsweetened peanut butter
  • ▢ 4 tablespoon light soy sauce
  • ▢ 2 tablespoon rice vinegar
  • ▢ 2 tablespoon sesame oil
  • ▢ 1 tablespoon red chilli paste
  • ▢ 1 tablespoon brown sugar or jaggery powder
  • ▢ 1 tablespoon minced garlic
  • ▢ 1 teaspoon red chilli flakes
  • ▢ ¼ Cup water or coconut milk

Instructions

  • In a blender or food processor with blade attachment, add the peanut butter, soy sauce, ginger, garlic, rice vinegar, sweetener, chilli paste and powder. Pulse until the ingredients are thoroughly combined.
  • Add lime juice and water or coconut milk.
  • Pulse for few seconds one last time to get a silky, smooth, saucy consistency.
  • Taste the peanut sauce and add more sweetener, soy sauce for saltiness, lime juice for acidity, or chilli flakes for heat.
  • Store sweet and spicy peanut sauce in the fridge for 1 week.

Recipe Notes:

  • Spice Level : Adjust the amount of chilli paste to suit your spice tolerance. Start with less and add more as needed. Consistency : The sauce can thicken over time. If you’re making it ahead, you may need to add a bit more water or coconut milk before serving. Storage : Store any leftover sauce in an airtight container in the refrigerator for up to a week. Stir well before each use. Depending on your desired consistency , add water or coconut milk one tablespoon at a time until you reach the perfect thickness. The sauce should be smooth and pourable but not too runny. You can use crunchy peanut butter also for making the sauce. Use tamari or coconut aminos in place of soy sauce.

Nutrition

We follow a strict NO SPAM Policy

aerial shot of peanut sauce in a bowl with the spoon - 7

Spicy Peanut Sauce Recipe

Equipment

  • Food Processor

Ingredients

  • 1 Cup unsweetened peanut butter
  • 4 tablespoon light soy sauce
  • 2 tablespoon rice vinegar
  • 2 tablespoon sesame oil
  • 1 tablespoon red chilli paste
  • 1 tablespoon brown sugar or jaggery powder
  • 1 tablespoon minced garlic
  • 1 teaspoon red chilli flakes
  • ¼ Cup water or coconut milk

Instructions

  • In a blender or food processor with blade attachment, add the peanut butter, soy sauce, ginger, garlic, rice vinegar, sweetener, chilli paste and powder. Pulse until the ingredients are thoroughly combined.
  • Add lime juice and water or coconut milk.
  • Pulse for few seconds one last time to get a silky, smooth, saucy consistency.
  • Taste the peanut sauce and add more sweetener, soy sauce for saltiness, lime juice for acidity, or chilli flakes for heat.
  • Store sweet and spicy peanut sauce in the fridge for 1 week.

Notes

  • Spice Level : Adjust the amount of chilli paste to suit your spice tolerance. Start with less and add more as needed. Consistency : The sauce can thicken over time. If you’re making it ahead, you may need to add a bit more water or coconut milk before serving. Storage : Store any leftover sauce in an airtight container in the refrigerator for up to a week. Stir well before each use. Depending on your desired consistency , add water or coconut milk one tablespoon at a time until you reach the perfect thickness. The sauce should be smooth and pourable but not too runny. You can use crunchy peanut butter also for making the sauce. Use tamari or coconut aminos in place of soy sauce.

Nutrition

Chicken Satay is a delicious grilled chicken skewer served with a peanut dipping sauce. Here is a Thai-style, easy, and tasty satay recipe.

Estimated reading time: 5 minutes

aerial shot of chicken satay on a platter with peanut dipping sauce. - 8
  • About Satay
  • Ingredients You’ll Need
  • How To Make Satay
  • How To Grill Satay
  • My Tried and True Tips
  • Chicken Satay Recipe

About Satay

The word Satay is used in South East Asia for marinated and grilled meat/seafood served on skewers. It is one of the most convenient and healthy ways to enjoy grilled food while on the go.

If you visit Singapore , Indonesia, Thailand, or Malaysia , satay is one of the most common street food dishes you will come across. When it comes to satay, one is spoiled for choices. From flavour to type of meat, there are so many options.

It is grilled manually over a coal or wood fire. Brushed with oil while grilling and served with a dipping sauce.

I am sharing an easy, flavoursome Thai-style chicken satay recipe that is surely bookmark-worthy for the grilling season.

ingredients for making chicken satay - 9

Ingredients You’ll Need

You need only 5 ingredients to marinate the chicken.

  • Chicken: Use a combination of boneless chicken breasts and chicken thighs. Cut each piece of the chicken meat into uniform, tiny, bite-size pieces.
  • Red Curry Paste: The star ingredient of my chicken satay marinade is Thai red curry paste . You can use homemade or readymade curry paste.
  • Coconut Milk: It helps in softening the meat and gives it a deliciously creamy texture.
  • Other Ingredients: Red Chilli Powder, Salt, Brown Sugar, Coconut or Sesame Oil

How To Make Satay

Step 1) Clean, wash, and cut the chicken meat into equal, bite-size pieces.

Step 2) Combine Thai red curry paste, coconut milk, salt, sugar, and red chilli powder in a bowl. Mix nicely. Taste, and add more seasoning if required.

Sept 3) Add chicken pieces to the marinade. Mix to coat each piece with the marinade. Cover and keep in the refrigerator. For satay, it is best to marinate the meat pieces overnight or for at least 4 to 5 hours.

collage of chicken satay making steps - 10

Step 4) Soak the bamboo skewers in water for at least one hour. This will prevent the bamboo skewers from burning on the grill.

aerial shot of bamboo skewers - 11

Step 5) Once ready to grill, thread 3-4 pieces of marinated chicken meat onto the bamboo skewers. Similarly, prepare all the skewers.

Step 6) Grill the chicken satay skewers for 5 minutes on each side until the meat is fully cooked and the surface is nicely charred on both sides. Baste and brush with oil to keep the meat moist while grilling.

aerial shot of chicken satay stacked on a platter - 12

How To Grill Satay

The best way to grill chicken satay is on a charcoal BBQ or wood fire.

But don’t worry, you can grill them on good quality, heavy-duty cast iron or grilling pan over the stovetop. Or use an indoor, electric BBQ for the purpose.

You can use the grill mode of the oven or microwave for this purpose.

Serving Suggestion

Chicken Satay is served with a sweet and spicy peanut dipping sauce . However, you can serve it with Thai sweet chilli sauce , spicy mango dipping sauce , or any other dip you choose.

I love serving them with a bowl of smashed cucumber salad or Chinese Coleslaw .

side shot of chicken satay dipped in a peanut sauce - 13

My Tried and True Tips

  • The key to the best chicken satay is the tender and juicy meat. I prefer using boneless thigh meat for making satay. Second, marination is the key step in making a flavoursome satay.
  • Marinate the meat for at least 4 to 5 hours or, at best, overnight. The meat needs to absorb the marinade’s flavour, so it does not taste bland underneath.
  • Customize your marinade. Add a teaspoon of soy sauce, fish sauce or red chilli sauce to the marinade mix. Or skip the sugar if you don’t want the notes of sweetness in your chicken satay.
  • Chicken skewers take 10 minutes over medium heat on a bbq/grill pan. And it is surely a crime to overcook the chicken pieces because it makes them dry and chewy.

More Thai Recipes

  • Thai Red Curry
  • Chicken Pad Thai
  • Green Curry Soup
  • Thai Coconut Soup
  • Green Papaya Salad
  • Pineapple Fried Rice
  • Pineapple Chicken Curry
aerial shot of chicken satay with peanut dipping sauce on a platter - 14

Ingredients

  • ▢ 500 gram boneless chicken pieces

Ingredients for Chicken Satay Marinade

  • ▢ ¼ Cup Thai Red Curry paste ( get recipe )
  • ▢ ½ teaspoon red chili powder
  • ▢ 4 tablespoon coconut milk
  • ▢ ½ teaspoon salt or to taste
  • ▢ 1 tablespoon dark brown sugar
  • ▢ 4 tablespoon sesame oil
  • ▢ a few lemon wedges

Instructions

  • Clean, wash and cut the chicken meat into equal, bite-size pieces.
  • Soak the bamboo skewers in water for at least one hour. This will prevent the bamboo skewers from burning on the grill.
  • Combine Thai red curry paste, coconut milk, salt, sugar, and red chilli powder in a bowl. Mix nicely. Taste, and add more seasoning if required.
  • Add chicken pieces to the marinade. Mix to coat each piece with the marinade. Cover and keep in the refrigerator. For satay, it is best to marinate the meat pieces overnight or for at least 4 to 5 hours.
  • Once you are ready to grill, thread 3-4 pieces of marinated chicken meat onto the bamboo skewers. Make sure to tighly pack the chicken pieces on the skewer without leaving space in between. Similarly, prepare all the skewers.
  • The best way to grill chicken satay is on a charcoal BBQ or wood fire. You can grill them on good quality, heavy-duty cast iron or grilling pan over the stovetop. Or use an indoor, electric BBQ for the purpose.
  • Cook till chicken pieces are tender and get charred from the outside.
  • Keep turning the skewers while grilling for even cooking, and baste them with the leftover marinade and sesame oil.
  • Sprinkle chopped cilantro, green onion, and lime juice.
  • Serve Chicken Satay with peanut dipping sauce.

Recipe Notes:

  • Use chicken thigh or breast meat for the satay. Ensure the pieces are tiny bite-size so that they are easy to grill.
  • I highly recommend marinating the meat overnight for the chicken satay.
  • You can use readymade Thai Red Curry paste for the marinade.

Nutrition

We follow a strict NO SPAM Policy