Satay Chicken with Peanut Sauce

Jump to Recipe

A perennial favourite, this delicious dish – tender, lightly charred curry flavoured chicken skewers served with a thick and unctuous spicy peanut sauce flavoured with red curry paste, coconut and kaffir lime leaves – puts everybody in a good mood in this house!

Chicken Satay with peanut sauce hails from and is widely available throughout Thailand, Malaysia and Indonesia and is a dish which has become incredibly popular internationally.

It is easy and quick to make but it benefits from remembering to start a few hours, or the day before, so the chicken has time to marinate, the flavours develop and the meat to tenderise.

It is a fabulous served alongside Gado Gado and, rather conveniently, is delicious served with the same Peanut Sauce.

How to make Satay Chicken with Peanut Sauce

Collect all your ingredients together:

Chicken Satay

• chicken breast
• bamboo skewers

Marinade:

• finely chopped fresh coriander
• cloves of garlic, peeled and crushed
• curry powder
• palm sugar
• fish sauce
• coconut milk

Peanut sauce:

• coconut oil
• red curry paste, either homemade or shop bought
• tinned coconut cream
• peanut butter, ideally natural or homemade, crunchy or smooth
• palm sugar
• fish sauce
• kecap manis
• kaffir lime leaves
• tamarind paste

Serving suggestions:

• Jasmine or coconut rice
• Sliced cucumber
• Sweet chilli sauce
• Gado gado

Start by preparing the marinade and the chicken:

1. Thinly slice the chicken and place in a mixing bowl with all the marinade ingredients.
2. Mix thoroughly, cover and leave to marinate for a minimum of one hour or up to 24 hours in the fridge.
3. A minimum of half an hour before you want to thread the chicken onto the wooden skewers, soak the sticks in water. This important step helps prevent the skewers from burning when you are cooking the meat. Thread the meat onto the skewers
4. To cook – either cook on the barbecue or, if cooking in the house, I find the easiest way is using my pancake pan or a pan with a very low lip, so the meat sits on the base of pan and is not held up by the edges of the pan.

TOP TIP – if you barbecue a lot using wooden skewers, soak a whole batch in advance and then freeze. You can use them directly from the freezer, so no need to worry about remembering to soak them 30 minutes beforehand!

• 

• 

• 

• 

• 

• 

• 

• 

Make the Peanut Sauce:

1. Heat the coconut oil in a pan and add the red curry paste. Cook for 1 minute until aromatic.
2. Add the coconut milk and bring to a gentle simmer.
3. Add the peanut butter, fish sauce, palm sugar, kaffir lime leaves, tamarind paste and kecap manis and stir well to mix. Gently simmer for 10 minutes. Allow to cool.
4. Serve at room temperature with the chicken satay or store in the fridge in a jar or bowl sealed with a lid. It will keep for up to 3 weeks in the fridge, but bring it to room temperature before serving.

• 

• 

• 

• 

• 

Made this recipe?

If you make this recipe, do please tag me on instagram @daffodil_kitchen. You could also leave a comment in the box directly below the recipe.