Satay Sauce Recipe Best

Satay skewers: the benchmark of authentic Thai food! Think deeply marinated chicken with a peanut sauce that’s so good, everyone will be begging for the recipe. Serve this with steamed jasmine or Coconut Rice. Or go all out with a Thai restaurant banquet complete with Thai Fried Rice, Pad See Ew or Thai Chilli Basil Stir Fry!

At the risk of sounding totally obnoxious – this is a recipe for Chicken Satay skewers with Thai Peanut Sauce that truly stacks up to your favourite Thai restaurant.

Thai Red Curry paste is a “secret ingredient” in both the marinade and the sauce. You just need about 2.5 tbsp which doesn’t sound like much, but we don’t want this to taste of red curry. We’re just using it as a flavour enhancer.

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While I’m an advocate of homemade curry paste for Thai Red Curry and Green Curry, for recipes like this that use a smaller quantity, I use store bought.

I use Maesri Thai Red Curry Paste which I think is the best by a long shot. I also use this same brand for Green Curry and Red Curry for quick midweek curries.

While commercial peanut butter spread is ok, if you want areally great authentic Thai Peanut Sauce that truly stacks up to your favourite Thai restaurant, usepure peanut butter.You’ll find it in the health food section of most supermarket nowadays.

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Also, natural peanut butter is thinner than commercial peanut butter spreads (see below) which means you needless water to thin the sauce =better peanutflavour in Thai Peanut Sauce!

Ahead of publishing this recipe, I tried the Thai Peanut Sauce with natural pure peanut butter vs commercial peanut butter (Kraft, now Bega) side by side to confirmthis!

I’m a firm believer that Chicken Satay skewers should be tasty enough to eat on their own and the peanut sauce just takes it over the top. So I like to marinade the chicken to make it extra tasty.

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Thai Chicken Satay is a popular starter on Thai restaurants menus along with Thai Fish Cakes. But it’s also ideal served as a main. Serve it with steamed jasmine rice – or with fluffy Asian Coconut Rice(it’s amazing!). Or go all out withThai Fried RiceorPineapple Fried Rice!

If you want to go all out with a homemade Thai Banquet, serve this Chicken Satay as the starter with Thai Chilli Basil Stir Fry, a curry (Massaman Curry, Green Curry or Red Curry) with Coconut Rice as the mains. Or Pad See Ew!

Recipe source: An original creation but the roots of this recipe are from various Thai cookbooks and renowned Thai food experts like David Thompson and Sujet Saenkham (owner of the famous Spice I Am restaurants). Except I’ve made this recipe so it’s accessible to everyday cooks –

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This recipe features in my debut cookbook Dinner. The book is mostly new recipes, but this is a reader favourite included by popular demand!

Recipe video above. Thai Chicken Satay Skewers are tasty enough to eat plain but we’d never skip Thai Peanut Sauce for dipping! The essential ingredient for a really great peanut sauce is natural peanut butter with no added sugar or oil. But normal peanut butter will work fine too.

1. Skewers used for Asian chicken satay tend to be shorter than Western skewers. I like them because they fit in skillets! Feel free to make giant ones with longer skewers.

Minute Authentic Thai Satay Sauce

2. Chicken – can be substituted with breast or tenderloin but thigh is best for juiciest chicken. Can also sub with beef or pork – use a good, nicely marbled cut suitable for quick cooking.

4. Red curry paste – The best Thai red curry paste (in my opinion) is Maesri which comes in small cans and also happens to be the cheapest. Sold at large supermarkets (Coles, Woolies, Harris), Asian stores. But any brand will dobecause it’s an enhancer rather than key flavouring.

If using homemade Thai red curry paste, double the curry paste, add 1 tsp fish sauce + 1 tsp sugar into chicken marinade, and 2 tsp fish sauce + 2 tsp sugar into Peanut Sauce (homemade doesn’t have the seasonings jar paste does).

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5. Natural peanut butter is 100% peanuts and has a stronger peanut flavour than commercial peanut butter which has sugar and other additives. It is also thinner so less water is required to achieve the right consistency. Pretty widely available nowadays in the health food section of supermarkets.

Can use normal peanut butter spread but the peanut flavour is not as good and sauce will be thicker. Do not be tempted to dilute with too much water – it will dilute the flavour.

Sub: 1 cup raw unsalted peanuts blitzed until smooth with 1/2 cup or so coconut milk called for in the peanut sauce (helps make it super smooth).

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6. Dark soy sauce adds seasoning and deepens colour of sauce. Can sub with light or all purpose soy sauce but sauce colour will be lighter.

7. Cider vinegar can be subbed with plain white vinegar. Lime juice, rice vinegar or other clear vinegars are an ok substitute but not 100% authentic.

8. Peanut Sauce – makes more than you will need, probably only use 1/3. Hard to make less, also this recipe uses a whole can of coconut milk. Lasts 1 week in the fridge – or freeze.

Satay Sauce Recipe

9. Nutrition is VERY overstated. It assumes all the peanut sauce is consumed but only realistically, only 1/3 or so is likely.

Calories: 235 cal (12%) Carbohydrates: 7 g (2%) Protein: 10 g (20%) Fat: 19 g (29%) Saturated Fat: 8 g (50%) Cholesterol: 39 mg (13%) Sodium: 448 mg (19%) Potassium: 230 mg (7%) Fiber: 1 g (4%) Sugar: 5 g (6%) Vitamin A: 455 IU (9%) Vitamin C: 0.5 mg (1%) Calcium: 19 mg (2%) Iron: 1.6 mg (9%)

I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative!This easy 10-minute Satay Sauce Recipe makes a great dip for chicken, pork or vegetable skewers. Smooth and creamy with a little chilli kick!

Easy Satay Sauce Recipes That Go Beyond The Skewers

It's a simple way to pep up a rotisserie chicken, drizzle over a salad or to use as a dip for veggies.

Of course it also goes perfectly with satay chicken skewers- which is a recipe we all love at home. Not forgetting beef satay skewers too (I must get a recipe up for that one on the blog).

I prefer to use shop-bought smooth peanut butter for the sake of simplicity, but you can whizz up your own peanuts for this if you prefer. Or you could use chunky peanut butter.

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In a small saucepan mix together peanut butter, soy sauce, chilli flakes, fish sauce, coconut milk, light brown sugar and ground coriander whilst heating over a medium heat.

It will thicken as it approaches boiling point. Turn off the heat just before it comes to the boil and stir in fresh lime juice. You can serve it warm or cold. If serving it warm, reheat right before serving.

Yes! The sauce can be made ahead, cooled, covered and refrigerated for up to 2-3 days. Place in a pan and reheat whilst stirring if you want to serve it warm.

Chicken Satay With Peanut Sauce

Either crunchy or smooth is fine. Alternatively you can whizz up your own dry-roasted peanuts in a food processor to a chunky or smooth texture.

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You can leave the chilli flakes out entirely if you prefer. I like it a little spicy, but it's completely up to you.

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Easy Chicken Satay With Peanut Chilli Sauce

Reheating: The sauce can be served cool or warm, or you can reheat if you wish (the oil will separate a little from the peanut butter and coconut milk as it cools, but a good mix with a wooden spoon will bring it back together again).

Calories: 171 kcal Carbohydrates: 6 g Protein: 6 g Fat: 15 g Saturated Fat: 7 g Sodium: 396 mg Potassium: 192 mg Fiber: 1 g Sugar: 3 g Vitamin A: 37 IU Vitamin C: 1 mg Calcium: 12 mg Iron: 1 mg

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Chicken Satay (authentic And The Best Recipe!)

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