Chicken Satay With Peanut Sauce

Chicken satay is marinated chicken breast with Thai herbs, spices, and coconut milk. When grilled it gives off the aroma of herbs and spices. The tender chicken has a yellow color and is eaten with rich peanut sauce with it’s mellow flavors and a cucumber salad to add freshness



  • 500 g chicken breast

  • 1 ½ tbsp roasted coriander

  • 1 tsp chopped galangal

  • 1 ½ tbsp sliced lemongrass

  • ½ tbsp cumin powder

  • 1 tsp turmeric powder

  • 1 tsp curry powder

  • 1 ½ tbsp sugar

  • 1 tbsp sea salt

  • ½ tsp ground pepper

  • 120 ml coconut milk

    Peanut sauce

  • 300 ml coconut milk

  • 20 g Massaman curry

  • 20 g Thai red curry

  • 80 g palm sugar

  • 4 tbsp tamarind concentrate

  • ½ tsp sea salt

  • 200 g pounded roasted  peanuts

    Cucumber salad

  • 120 ml vinegar

  • 80 ml water

  • 60 g sugar

  • 1 tsp sea salt

  • 120 g sliced  cucumber

  • 20 g sliced  red spur chili

  • 20 g sliced  shallots

    Grill and Oven

  • 60 ml coconut milk

  • 60 ml milk

  • wooden skewers


Wooden skewers soaked in water at least 20 minutes

PREP TIME : 1 hr


YIELD : 2 people



  1. Roast the coriander seeds over medium heat until it begins to smell good.

  2. Roast the peanuts until it’s cooked well and turns a light-yellow color, then let it cool.

  3. Chop the galangal and slice the lemon grass.

  4. With the mortar add the roasted Coriander, chopped galangal, and sliced lemongrass and pound it thoroughly.

  5. Cut the chicken breast into bite sized pieces.

  6. Scoop the mixture out of the mortar into a bowl of bite sized pieces of chicken breast, and add cumin powder, turmeric powder, curry powder, sugar, sea salt, ground pepper and coconut milk then mix all the ingredients together until its mixed well. Then cover the mixing bowl with plastic wrap and refrigerate at least for 1 hour.

  7. While the chicken is marinating pound the peanuts thoroughly then use a pot over medium heat and add coconut milk, Massaman curry paste, Thai red curry paste, palm sugar, tamarind juice, and sea salt cook and stir until everything is combined well and cooked now add the pounded peanuts and stir until all the ingredients are mixed well.

  8. Slice the cucumbers, red spur chili and shallots into small pieces

  9. add vinegar, water, sugar and sea salt in a pot and cook over medium heat stir until the sugar dissolves. And let cool once the sugar dissolves. Then mix with the sliced cucumber, red spur chili and shallots.

  10. Remove the chicken from the fridge and insert the skewers and leave one left for the catch meal.

  11. Mix coconut milk and milk together

  12. Grill the chicken over medium heat while the chicken is grilling brush with the coconut milk and milk and cook on each side until thoroughly cooked.

  13. Serve the chicken with the peanut sauce and cucumber salad on the side

For the oven

  1. Remove the chicken from the fridge and preheat the oven to 400 degrees, place a lightly oiled wire baking rack over a foil lined baking and set it aside.

  2. Insert the soaked skewers through the chicken and brush with coconut milk and milk then place on a wire rack

  3. Bake the chicken for 12-15 minutes or until thoroughly cooked.

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