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Satay with Homemade Peanut Sauce ~ Thai

There's satay, and then there's Thai chicken satay! If you've never had the real stuff, then you're going to be blown away by the succulent taste of this satay recipe. Strips of chicken (or beef) are marinated in a special Thai paste, then skewered and grilled on the BBQ or broiled in the oven. It is then served with homemade peanut sauce for the ultimate taste sensation. Even your kids will love it. Chicken Satay also makes a great party food!


  1. 8-16 or more chicken thighs, cut into small pieces or strips, or the equivalent of beef (enough for your family/party)

  2. 1 package wooden skewers

  3. optional garnish: 1 red chilli, sliced thinly


  1. 1/4 cup minced lemongrass, fresh or frozen (if using fresh, see below for instructions)

  2. 1 small onion, quartered

  3. 2 cloves garlic

  4. 1 thumb-size piece galangal or ginger, peeled and sliced

  5. 1/4 of thumb-size piece fresh turmeric, OR 1/2 tsp. dried turmeric

  6. 2 Tbsp. coriander seeds, ground (grind them yourself with a coffee grinder)

  7. 2 tsp. cumin

  8. 3 Tbsp. dark soy sauce

  9. 4 Tbsp. fish sauce

  10. 5 Tbsp. brown sugar

  11. 1 Tbsp. fresh lime juice

Cut chicken or beef into small, thin pieces or strips (small enough to easily skewer). Place in a bowl.
Place all marinade ingredients in a food processor (discard the upper stalk of lemongrass). Process well.
Taste test the marinade - you will taste sweet, spicy, and salty. The strongest taste should be SALTY in order for the finished satay to taste its best. Add 1 - 2 Tbsp. more fish sauce if you feel it needs more.
Add the marinade to the meat and stir well to combine. Allow to marinate for at least 1 hour, or longer (e.g. overnight).
When ready to barbecue, slide the pieces of meat onto the wooden skewers. TIP: Fill only the upper half of the skewer, leaving the lower half empty so that the person barbecuing has a "handle". This makes it easier to turn the satay during cooking.
Barbecue the satay, OR grill in the oven on a broiling pan with the oven set to "broil". Place satay close beneath the heating element and turn the meat every 5 minutes). Depending on how thin your meat is, the satay will cook in 10 to 20 minutes. Garnish with slices of fresh red chilli, if desired.
Serve with my Homemade Thai Peanut Sauce for dipping.

1 comment:

Pam Hoffman said...

Ooohh, I can't wait to try this! I've had something like this (this?) from the Farmer's Market in Torrance, CA. They were from a Thai restaurant nearby and the food was simply divine. If this is anything like that, I could make it a big part of my diet. Thank you, thank you, thank you for posting this recipe!

Pam Hoffman

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