Chicken Satay with Spicy Thai Peanut Sauce

Chicken Satay

Earlier this week, I talked about making your own coconut milk from scratch. Here’s what we did with ours: chicken satay marinated in coconut milk and a spicy sauce over coconut rice. Definitely a keeper!

The coconut rice uses some of the leftover coconut bits from squeezing out the milk, they add a subtle coconut flavor on their own but are best with a bit of coconut milk also replacing some of the cooking water. As for a side dish, we made some tangy pickled cucumber slices (recipe still needs some work, it was good but not right yet).

Also, it’s really nice to grill again, even if somehow the temperature dial on ours got reversed (we were grilling on low when we thought it was on high….very, very slowly). Spring is here!

Chicken Satay [printable recipe]

Adapted from Quick and Easy Thai
Serves 4


  • 1/2 cup unsweetened coconut milk
  • 1 tsp fish sauce
  • 1 tsp brown sugar
  • 1 tsp curry powder
  • 1 pound boneless, skinless chicken breasts

Combine marinade ingredients together in a dish or bag big enough to hold the chicken. Slice the chicken into long strips or 1″ cubes. Place the chicken in the marinade and cover. Marinate for at least 30 minutes or overnight.

Soak bamboo skewers for at least 30 minutes. Thread chicken onto the skewers. Grill or broil for 6 minutes or until cooked through, turning at least once.

Serve with Spicy Thai Peanut Sauce (recipe follows) over coconut rice.

Spicy Thai Peanut Sauce [printable recipe]

Adapted from Quick and Easy Thai
Serves 4

  • 3/4 cup coconut milk
  • 1 tbsp red curry paste
  • 1 tsp chili-garlic paste
  • 1/2 cup chicken broth or vegetable broth
  • 1 tbsp fish sauce
  • 1 tbsp brown sugar
  • 1/4 cup smooth peanut butter
  • 1 tbsp lime juice

In a small pot, bring coconut milk to a simmer over moderate-high heat. Add chili paste and curry paste, cook for 4 minutes. Stir in remaining ingredients and cook for another 1 – 2 minutes, stirring to bring it together into a smooth sauce. Pour into a heatproof bowl and set aside to cool.

This sauce is best warm but it needs time for the flavors to blend. Try to make this at least 30 – 60 minutes ahead and reheat it a little just before serving if necessary. It was fantastic the next day.

Edited later: I must have been tired when I posted this, this recipe has been corrected slightly. I would also recommend trying palm sugar if you have it available instead of brown sugar for a more authentic flavor.

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5 Responses to Chicken Satay with Spicy Thai Peanut Sauce

  1. Ivars Avens says:

    There is a very good new cooking show running here on the ABC (not your ABC – ours 8)) called Poh’s Kitchen. Poh Ling Yeow was runner-up in reality TV series Master Chief but has gone on to produce a really promising show of her own. Poh’s family were from Malaysia. This week she did Chicken Satay and I thought you might be interested in her approach, though I wonder how you would go with some of the ingredients where you live:

    • Cori Rozentāle says:

      I wish I could do an authentic recipe like that, I really do. To be honest, there’s at least three ingredients in the marinade that I’ve never seen for sale in this state. While I could get fresh lemongrass and galangal in California, here it is almost unknown. It’s really quite sad and depressing.

      Ah well, one day we’ll get to move somewhere with better access to great and exotic food.

  2. Ivars Avens says:

    I know what it’s like. Until recently Tassie was pretty much the same but things are really improving although we still bring back all sorts of goodies when we go over to the mainland 8-) Our daughter works for an airline so we get to travel quite cheaply. She is such a good girl!

  3. Heide m. says:

    Your recipe is making me hungry. My mouth is watering already. Thank you for posting this.

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