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Chicken Satay


Chicken Satay

Chicken Satay


:Vicky Ratnani

Recipe Servings


Recipe Cook Time

:20 Minutes + Time to marinate

A classic and downright delicious Thai appetizer, served with a chunky peanut sauce.


  • 250 gm chicken supremes

    1 tsp ginger

    1 tsp garlic

    A big pinch of turmeric

    1 tsp soy sauce

    1 tsp red chilli paste

    1 tsp olive oil

    1 Lemon (juice)

    For the peanut sauce:

    1 cup peanuts (crushed coarsely)

    1 medium onion

    1 tsp ginger

    1 stalk lemon grass (chopped)

    2 lime leaves

    2 tsp oil

    1 tsp red chilli paste

    2 tsp jaggery

    1 cup coconut milk

    1/2 cup tamarind

    Salt and pepper to taste


Marinate the chicken with all the ingredients. Thread them on to skewers.

And cook evenly on all sides.

For the peanut sauce:

In a pot, sweat off the onions, ginger, lemon grass, lime leaves.

Add in the crushed peanuts and the red chilli paste. Mix in the jaggery/palm sugar.

Finally add the coconut milk.

Simmer and blend. Season to taste.

Key Ingredients: chicken, ginger, garlic, turmeric, soya sauce, red chilli, kaffir lime, vegetable oil, olive oil, lemon juice, peanuts, onion, lemongrass, coconut milk, jaggery, tamarind, salt, black pepper