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chicken satay with peanut sauce and nam ajad

Chicken Satay with Peanut Sauce and Nam Ajad

This street food staple is a must-have dish for a Thai feast or a sunny day!
3.56 from 9 votes
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Course: Appetizer, dinner, lunch, Main Course, Side Dish, Snack
Cuisine: Thai
Keyword: Chicken, Chicken Satay, Nam Ajad, Peanut Sauce, Satay, Street Food, Thai Yellow Curry, Yellow Curry Paste
Thai Curry Paste: Yellow
Prep Time: 2 hours 30 minutes
Cook Time: 45 minutes
Total Time: 3 hours 15 minutes
Servings: 5 people
Calories: 2518kcal


  • Bamboo Skewers Sticks
  • Grill Pan Skillet


Chicken Satay

  • 500 g Chicken Breast
  • 200 ml Coconut Milk
  • 1 tbsp Palm Sugar
  • 1 tsp Mae Jum Thai Yellow Curry Paste
  • 1 tsp Turmeric
  • Salt

Peanut Sauce

  • 80 g Roasted Peanuts
  • 1 tsp Mae Jum Thai Yellow Curry Paste Can use Red or Massaman
  • 200 ml Coconut Milk
  • 2 tbsp Tamarind Puree or Juice
  • 2 tbsp Light Soya Sauce
  • 3 tbsp Palm Sugar
  • 1 tbsp Coconut Oil

Nam Ajad

  • 200 g Baby Cucumber
  • 90 g Shallots
  • 65 g Mixed Chillies Medium spice
  • 1 tbsp White Sugar
  • 100 ml White Vinegar
  • 100 ml Water


Chicken Satay Preparation

  • Pour coconut milk into a large bowl and add Thai yellow curry paste, turmeric powder and palm sugar. Using a spoon, stir and break down the paste and sugar until the mixture is smooth and all the same colour, then put to one side.
  • Slice the chicken breast into long thin strips. Then add the chicken to the marinade mixture. Give it a good mix to make sure all the strips are coated and not stuck to one another, then cling film and place in the fridge for at least 2 hours.

Cooking Method for Dips

  • To make the Nam Ajad, add water, white vinegar and sugar to a small saucepan, and bring to a simmer. Stir until sugar has fully dissolved, then take off the heat and leave to cool
  • Slice baby cucumber, chillies and thinly slice the shallots. Mix together and place all into a serving bowl.
  • Add the Nam Ajad liquid to the serving bowl once it has cooled down, this dip can be left at room temperature.
  • To make the peanut sauce, heat coconut oil into a saucepan and fry Thai yellow curry paste for 2 minutes.
  • Add coconut milk, light soya sauce, tamarind and palm sugar. Bring to a light boil and blend until smooth. Simmer for 10 minutes
  • In the meantime, crush the roasted peanuts into small crumbs. You can quickly blitz in a blender or take it to the pestle and mortar.
  • Once crushed, add to the saucepan and stir into the sauce. Simmer on low heat until ready to serve.

Cooking Method for Chicken Satay

  • After 2 hours, take the marinated chicken out of the fridge. Begin to take individual pieces and pierce the bottom of the strip with the skewer and thread the chicken into an 'S' shape onto the skewer stick. Repeat until all chicken is on a stick
  • Place 4 - 5 satay sticks in a hot grill pan skillet, cook evenly on both sides, at least 3 minutes of each side, longer if you have thicker areas. Repeat until all sticks are cooked.
  • Take peanut sauce off the heat, and pour into a serving bowl. Now sit down and enjoy a delicious meal! Enjoy!


Calories: 2518kcal | Carbohydrates: 142g | Protein: 147g | Fat: 162g | Saturated Fat: 105g | Trans Fat: 1g | Cholesterol: 320mg | Sodium: 3132mg | Potassium: 4641mg | Fiber: 23g | Sugar: 90g | Vitamin A: 991IU | Vitamin C: 125mg | Calcium: 285mg | Iron: 15mg