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Recipe Of The Month: Thai satay

Thai satay

There’s satay, and then there’s our Thai satay recipe! If you’ve never had the real stuff, then you’re going to be blown away by its succulent taste. Strips of chicken, beef or pork are marinated in a special Thai paste, then skewered and grilled on the BBQ. Serve with homemade peanut sauce for the ultimate taste sensation. A great party food and finger licking good!

Thai satay


  • 480g chicken fillets, slice each in 4/5 strips
  • 16 to 20 bamboo skewers

For the marinade:

  • 200ml coconut milk
  • 30g galangal, minced
  • 30g lemongrass, finely chopped
  • 1tsp turmeric powder
  • 1 dsp Madras curry powder
  • ½ Tsp salt
  • 1dsp sugar

For peanut sauce:

  • 2dsp sunflower oil
  • 1 level dsp massaman curry paste
  • ½ dsp red curry paste
  • 200ml coconut milk
  • 1 cinnamon stick
  • 2 star anise
  • 1dsp tamarind Juice
  • 40g palm sugar
  • 1dsp fish sauce
  • 50g Unsalted roasted peanuts crushed
Saba Venue

Cooking method

To make marinade:

  • Mix the galangal, lemongrass, turmeric powder, curry powder, salt and sugar. Add the coconut milk, pour over the chicken and allow to marinade in the fridge for at least 1 hour.
  • Meanwhile, soak the skewers in water to prevent burning on the grill.
  • Put the chicken onto skewers by gently threading the pointed end of the skewer lengthways through each piece of chicken and keep in the fridge until ready to cook.

To make the peanut sauce:

  • Place a saucepan on medium heat and add oil, followed by the red curry paste and the massaman curry paste and then turn down to a low heat to cook through and to prevent the paste from burning. Stir continuously for 2 to 3 minutes until there is a good aroma
  • Add the coconut milk, cinnamon stick, star anise, tamarind juice, palm sugar and fish sauce and continue to stir for a further 3 to 5 minutes.
  • Remove the cinnamon stick and star anise. Taste and then add the crushed peanuts. The sauce will thicken as it cools so stir in a little boiling water if needed.

Grill and serve:

  • Ensure the charcoal is smoking or that the grill is really hot. Grill the chicken skewers keeping the skewers just out of direct heat. Turn them when there are nice lines on each side.
  • Ensure that they are cooked thoroughly. Serve the chicken skewers on a plate with a little peanut sauce on the side or place on a plate for everyone to help themselves and tuck in.

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