Chicken Satay Curry (Thai Peanut Curry)

By Lee Jackson ↣ Published on: January 29, 2023

This chicken satay curry recipe is one of the quickest, easiest and most flavour-packed curries I make at home. Inspired by Thai satay flavours, it combines creamy coconut milk, rich peanut butter and fragrant curry paste into a silky, deeply savoury sauce.

My Chicken satay curry recipe is one of those dishes I turn to when I want something bold and satisfying without spending hours in the kitchen. It delivers everything you want from a great curry — richness, spice, freshness and depth — with very little effort.

This version leans into a Thai-style preparation, using red curry paste and coconut milk to build a fragrant base, with peanut butter adding that unmistakable satay flavour. The result is a creamy, nutty curry that feels indulgent but is incredibly simple to make at home.

Using good-quality curry paste and peanut butter means most of the heavy lifting is already done, so you can focus on building flavour quickly and easily. It’s a perfect midweek curry that tastes like it’s taken far longer than it actually has.

This recipe is part of my extensive Asian Recipe Collection and more specifically my Southeast Asian Curry hub, where you'll find a whole world of delicious recipes just like this one.

What is Satay Curry?

Satay curry is a rich, peanut-based curry inspired by the flavours of satay — the popular Southeast Asian dish of grilled meat served with a nutty dipping sauce. You can try my recipes for Thai Satay Skewers and Thai Peanut Satay Sauce.

While satay is traditionally served as skewers with sauce on the side, satay curry takes those same flavours and turns them into a complete dish.

Across Thailand, Malaysia and Indonesia, variations of peanut-based curries exist, each with their own balance of spices, herbs and aromatics. This version is best described as Thai-style, using red curry paste, coconut milk and peanuts to create a smooth, fragrant sauce.

The defining characteristic is the combination of creamy coconut and nutty peanut, balanced with salty fish sauce, fresh herbs and a touch of acidity. It’s rich, comforting and packed with flavour.

Why Satay Curry works

• Big, balanced flavour – sweet, salty, spicy and nutty all working together in perfect harmony
• Quick and easy – using a good curry paste and peanut butter keeps things simple without sacrificing flavour
• Rich and creamy – coconut milk and peanuts create a silky, satisfying sauce
• Flexible – easy to adapt with vegetables or different proteins - whatever meat and veg I have at hand generally goes into this curry.
• Better than takeaway – fresher, faster and more flavoursome than takeout.

Ingredients you'll need

My chicken satay curry keeps things simple by using a few key ingredients that deliver maximum flavour with minimal effort.

• Thai red curry paste – choose a good-quality Thai brand like Mae Ploy or Maesri for the best flavour
• Peanut butter – smooth, unsweetened peanut butter works best for a creamy, balanced sauce
• Coconut milk – adds richness and helps create that silky curry texture
• Chicken thighs – stay juicy and tender during cooking, perfect for curries. You can use chicken breast too for this curry - just reduce the cooking time to 15-20 minutes.
• Fish sauce – brings essential salty depth and umami
• Lime – adds brightness to balance the richness
• Garnishes – cilantro, tomato and Thai chillies add freshness, heat and colour

Pro Tips to make your life easier

• Use a good-quality curry paste – it makes a huge difference to the final flavour
• Let the coconut milk split slightly – this helps develop a richer, more authentic curry base
• Use smooth peanut butter – it gives the best texture and consistency
• Adjust thickness with water – the sauce should be rich but not too heavy
• Taste at the end – balance with lime and fish sauce for the perfect finish

Serving, storing and suggestions

• Serve with fluffy jasmine rice or noodles to soak up the sauce
• Finish with fresh cilantro, chillies and a squeeze of lime for brightness
• Add vegetables like broccolini or beans for extra texture

• Store in the fridge for up to 4–5 days in an airtight container
• Reheat gently, adding a splash of water if needed
• Freeze for up to 2–3 months and reheat slowly for best results

Ready to get cooking?

My chicken satay curry is everything a great homemade curry should be — quick, comforting and packed with flavour. It’s the kind of dish I (and now you) can rely on when I want something satisfying without the fuss, and one I come back to again and again.

More South East Asian recipes

If you liked this recipe for Satay Chicken Curry, you'll be sure to enjoy more of my favourite South East Asian curry recipes.

• Chicken Peratal
• Ayam Rica Rica (Spicy Indonesian Chicken)
• Beef Rendang
• Ayam Masak Merah (Malaysian Chicken in Spicy Tomato Sauce)
• Thai Curry Noodle Soup with Salmon