Photo of two placed with Coconut Curry Chicken Satay sitting on a bed of cauliflower rice surrounded by curry sauce, peanut sauce, a packet of Saffron Road Thai Red Curry Simmer Sauce, tomatoes, peanuts, and coconut.

Coconut Curry Chicken Satay

Course Main Course
Cuisine Thai
Keyword curry
Prep Time 8 minutes
Cook Time 11 minutes
Time to Marinate 30 minutes
Total Time 19 minutes
Servings 6
Author Wendy Polisi


  • 1 pound boneless skinless chicken breast cubed or cut into strips
  • 1 package Saffron Road Thai Red Curry Simmer Sauce

Peanut Sauce

  • 1/3 cup natural peanut butter
  • 2 tablespoons coconut aminos or gluten free tamari
  • 1 tablespoon brown sugar or sugar-free brown sugar substitute, more or less to taste
  • 1 tablespoon lime juice
  • 1 tablespoon fresh ginger minced (more or less to taste)
  • Optional Seasonings: salt pepper, crushed red pepper flakes


  • Soak bamboo skewers in water for 30 minutes.
  • While the skewers are soaking, marinate the chicken.
  • Place the chicken in a zip top plastic bag. Pour the Saffron Road Thai Red Curry Simmer Sauce over the chicken.
  • Marinade for at least 30 minutes and up to overnight.
  • While the chicken is marinading, whisk together peanut butter, coconut aminos, brown sugar, lime juice, and ginger.  Season to taste with salt, pepper, and crushed red pepper.
  • Remove chicken from the bag, discarding the remaining marinade.
  • Divide the chicken between 8 skewers.
  • Heat a grill or grill pan to medium heat. Grill the chicken for 5 to 6 minutes. Flip, grill for an additional 5 minutes, or until cooked through.
  • Serve chicken with additional Saffron Road Thai Red Curry Simmer Sauce and Peanut Sauce.