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Thai Chicken Satay and Peanut Sauce

Cook Time:

4 minutes


5 - 6 people

Thai Chicken Satay and Peanut Sauce

1 kg organic, free-range chicken breasts

For the marinade:
1 ½ teaspoons coriander seeds
½ teaspoon cumin seeds
¼ teaspoon white pepper corns
2 stalks of lemon grass (only the white piece)
1 teaspoon minced galangal
½ teaspoon powdered turmeric
A couple of pinches of powdered cinnamon
A pinch of powdered cloves
2 teaspoons brown sugar
½ teaspoon of salt
1 dessert spoon white wine vinegar or rice wine vinegar
80 g coconut milk
60 g water

For the peanut dipping sauce:
1 portion red curry paste (100 ml water, 1 lemon grass - peeled of the outer layer, cut the white piece off then finely chopped-, 3 dried Thai red chillies, ½ teaspoon coriander seeds, ½ teaspoon cumin seeds, 1 teaspoon salt, zest of two organic limes0
160 g unsalted peanuts
320 g coconut milk
4 dessert spoons brown sugar
2 teaspoons fish sauce
4 dessert spoons tamarind juice

Begin by preparing the marinade. Pour the liquid elements into a Tupperware dish, heat the dry whole spices in a dry pan then use a grinder to blitz to a fine powder then add to the liquid with the remaining spices. Use a whisk to thoroughly mix the ingredients then set aside. Continue with the chicken breasts, removing any fat and sinew then slicing the breasts into thin strips using the whole length of the breasts. As each slice is ready add to the marinade and when you have completed all the chicken, stir thoroughly and place in the fridge for at least 2 hours, overnight is better.

Once the marinade is in the fridge, make the peanut sauce starting with the red Penang curry paste. Again, heat the dry whole spices in a dry pan then use a grinder to blitz to a fine powder. Add this to a mixer with the remaining ingredients and then blitz until the peanuts are crushed, but still visible, you want a crunchy element to the sauce. When done place in another Tupperware dish and in the fridge.

If you are grilling the meat on a BBQ, take a load of wood skewers and place them in a bowl of water then place a dish on top so they are submerged and leave overnight. When you are ready to cook, thread the meat onto the skewers (one piece of meat per skewer) and place onto the hot BBQ. Cook for two minutes then flip and cook for another 2 minutes, remove to a dish and serve a bowl or ramekin of the peanut sauce. You can also cook them on a hot gridle without the wood skewers, also 2 minutes on each side.

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