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A bird's eye shot of coconut curry chicken satay with peanut sauce and cucumber salad in a metal plate on a white marble table.

Coconut Curry Chicken Satay with Peanut Sauce

What I love about this recipe is that the sauce and marinade can both be made a day in advance. I like to throw everything together, and then I have dinner ready for the grill the next day. The chicken is lightly flavored by the curry and coconut milk and tastes great over rice or in a salad. The peanut sauce is my go-to recipe - I've served it with spring rolls, wraps, and stir-frys, all with great results.
Prep Time 20 mins
Cook Time 15 mins
Total Time 35 mins
Course Main Course
Cuisine Thai
Servings 4


Coconut + Curry Chicken

  • 1 1/2 lb chicken tenders
  • 1/2 cup coconut milk
  • 3 garlic cloves minced
  • 1 tbsp turmeric
  • 1 tbsp red curry paste or yellow
  • 1/4 cup cilantro chopped
  • 2 tbsp honey
  • 1 tbsp soy sauce
  • 1/2 lime juiced
  • Salt + Pepper to taste

Peanut Sauce

  • 1/3 cup creamy peanut butter no added ingredients
  • 1/3 cup coconut milk
  • 1 garlic clove minced
  • 1 tbsp rice vinegar
  • 1/2 lime juiced
  • 1 tbsp honey
  • 1 tbsp red curry paste or yellow
  • Salt to taste
  • Peanuts + cilantro for serving


  • To make the chicken, combine the coconut milk, garlic, turmeric, curry paste, cilantro, honey, soy sauce, lime juice, salt, and pepper in a small bowl. Add the chicken. Shake to coat the chicken. Marinade for at least a few hours, overnight if possible.
  • After marinating, skewer the chicken tenders using metal or bamboo skewers. If using bamboo, soak them in water to prevent burning.
  • Heat a grill over medium. Cook chicken for 2-3 minutes per side, or until juices run clear.
  • Meanwhile, combine the peanut butter, coconut milk, garlic clove, rice vinegar, lime juice, honey, curry paste, and salt in a small saucepan. Heat on the stove over low heat until warmed.
  • Serve chicken with peanut sauce, additional peanuts, and cilantro. I also recommend making Thai cucumber salad for the side!


Use peanut butter made only with peanuts for the best results - the stuff with additives is too sweet for this recipe.


Serving: 2chicken skewersSodium: 883mgCalcium: 31mgSugar: 17.1gFiber: 3.1gPotassium: 1000mgCholesterol: 109mgCalories: 538kcalSaturated Fat: 14.2gFat: 30.1gProtein: 43.3gCarbohydrates: 25.2gIron: 5mg
Keyword chicken, coconut, curry, thai food
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