Sunday, June 19, 2011

Chicken Satay with Peanut Sauce

I was fortunate enough to travel to many places and even better had the opportunity to try out the different cuisines too and this one is from my childhood memory of travelling to Thailand with my parents  . It is quite a colorful place and the best thing about it is the air is filled with all sorts of aromas of the various street food and lots and lots of wonderful fruits . This is something I had eaten from there and just loved it but back then there was no google to find out what goes into it ( OMG , I feel so old writing "back then" :(  ).

Ok so now back to the future, I have started making them and my family just loves it . It is spicy and sweet and very delicious and this is my version of making them . Here we like things spicy , so my version is on the spicy side with a very small touch of sweetness so here goes.......


500 gms boneless chicken cut into strips

for the marinade

1/2 creamed coconut or 1/2 cup warm water + 3 tbsp cocnut milk powder
1 tbsp red curry paste
1and 1/2 tsp coriander powder
1 tsp chilli powder
1/2 tsp yellow curry powder
a pinch of red chilli flakes
1 tsp or more fish sauce ( fish sauce is used instead of salt , so add it according to your taste )
1 tbsp peanut oil or any vegetable oil

for the peanut sauce 

2 spring onions ,white part only chopped
2 fresh red chillies chopped finely
3-4 garlic cloves minced
1 tbsp red curry paste
2 heaped tbsp peanut butter
1/2 cup creamed coconut or 1/2 cup warm water + 3 tbsp coconut milk powder
1 tsp yellow curry powder
1 tbsp oil
salt to taste


Mix all the ingredients for the marinade and mix it with the chicken
Marinate it for 2 hrs or more .
In a pan , heat the oil and add the onions , garlic and red chilly
Add the red curry paste and saute for a few min.
Now add the rest of the ingredients and simmer it for a few min.
If the mixture seems thick , add a little water and turn off the heat .
Puree this mixture if you want it smooth or leave it as it is .
Skewer the chicken pieces and grill it till done .
Serve with some steamed rice and enjoy .


  1. From now on, your Chicken Satay is going to be my keeper recipe. I've been making these yummy treats for appetizers at dinner parties, but this is the first time that I have been excited about the marinade and the dipping sauce, because you've added more flavor and spices to it with the fresh chillies, curry powder, and paste. Absolutely loving it. It's a keeper:DDD

  2. Thank you so much Elisabeth :D .

  3. Dear Shabs, I love peanut sauce. I just don't remember to make it. This sounds delicious and healthy. Thank you for this delicious post. Blessings, Catherine

  4. Thailand is colorful and bold and a lot playful:) I have been there several times and have always liked the place . This is one such appetizer which I just so enjoy . Thanks so much Shabs for sharing this recipe .. looks yummy :)

  5. Love this and looks so delicious..

  6. Girl, I looove Thailand... especially shopping in Thailand! ;) My best Thai food memory is the Tom Yum Goong soup - have you tried it? The flavors are to die for! Chicken satay is another famous classic and my family loves it. Pakshe njyaan ithu vareyum veetil ithu undakiyittilla... now I have a trusted recipe to try :)

  7. Thank you , Catherine ,kankana,sarah and nash and yep I have tried the tom yum goong shop and I even love saying that word ;) , malayalathile oru theri pole undu :D.

  8. This looks like a fantastic satay spicy and flavorful! YUM!

  9. Wow! that looks fantastic. Lovely presentation. Thanks for the visit & for the following. Really appreciate it :)

  10. Woww.. looks delicious :D

    Botanical names: Capsicum Annum
    Family name: Solanaceae
    A member of the Capsicum family, there are over 200 different varieties of chillies in the world. Having a mild to strong hot taste it is used in almost every cuisine-Indian, Chinese, Mexican, Japanese. Chillies have two characteristics, one their colour because of the pigment called Capsanthin in it and two the biting pungency because of Capsaicin, on the basis of which the varieties differ and so its demand.