Thai Chicken Satay with Peanut Sauce

This recipe is shared with permission from Kim at Low Carb Maven. Click here for the original recipe and notes, and explore her website for lots of other low-carb recipe ideas.

Servings: 4


1 pound chicken tenders

For the Marinade:

  • ⅓ cup full-fat coconut milk from a can
  • 1 tablespoon Hot Madras Curry Powder (or your fave)
  • ½ teaspoon ground coriander
  • 2 tablespoons Sukrin Gold or low-carb brown sugar
  • 2 tablespoons Red Boat Fish Sauce (optional)
  • ¼ cup chopped fresh cilantro (optional)

For the Peanut Sauce:

  • ⅓ cup full-fat coconut milk from a can
  • ¼ cup smooth peanut butter (or almond butter)
  • 1 tablespoon Sukrin Gold or low-carb brown sugar
  • 1-2 teaspoon chile garlic sauce (found in the Asian section of the grocery store)
  • 1 teaspoon soy sauce
  • ½ teaspoon Thai red curry paste


  • Soaked bamboo skewers
  • Chopped fresh cilantro
  • Lime wedges



  1. Soak the skewers in warm water for at least 30 minutes if cooking right away. If not, they can be soaked overnight.
  2. Slice the chicken tenders in half, lengthwise, unless small. Gently pound to an even thickness. Place in a plastic Ziploc bag or in a small-medium glass dish.

For the Marinade:

  1. Add the ingredients for the satay marinade to a small-ish bowl. Whisk together to combine.
  2. Add the marinade to the chicken and massage (if in a bag) or stir (if in a bowl) to coat all surfaces. Marinate for 30 minutes or overnight. I prefer overnight.

For the Peanut Sauce:

  1. Place the peanut butter in a small-ish microwavable bowl and gently warm in the microwave.
  2. Whisk in the Sukrin Gold, chile garlic sauce, soy sauce, and Thai curry paste. Slowly add the coconut milk. Taste to adjust seasonings. If it doesn’t pop, add a little more sweetener or a squeeze of lime or lemon juice.
  3. Use right away or cover and refrigerate. If you refrigerate, gently warm the peanut sauce before using.


  1. Remove the chicken tenders from the marinade and thread onto the bamboo skewers. Cook the chicken satay in batches on an indoor or outdoor grill or in a grill pan on the stove. If grilling outside, I like to fold a piece of foil to lay the handle ends of the skewers upon while cooking so they don’t burn.
  2. Garnish the chicken satay with chopped fresh cilantro and serve with a lime wedge and the peanut sauce. Additionally, serve with tomatoes and a Thai Cucumber Salad.


Approximate Nutritional Information for 1 Serving:

Calories: 279, Fat: 15g, Carbs: 4g, Fiber: 1g, Protein: 30g


1 Comment
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    it would be great if you provided a print icon with the recipes.


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