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

This Curry Chicken Satay is easily one of the best dinners I've made this year. I only wish I'd doubled the recipe! It is ridiculously easy to make and even more wildly delicious than it looks. It is hard to believe a 20-minute meal can be packed with so much flavor!
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.