Satay Chicken With Peanut Dipping Sauce

One of my all time favourite takeaway dishes is Satay Chicken, or Prawns with Peanut sauce. I love cooking, and I love being able to make restaurant/takeaway quality food myself but this one eluded me for a long time.

I searched many recipe books, browsed many websites with recipes but eventually I made my own with a combination of what I had found plus some experimentation of my own. I’m pleased to say that if you make this like I do, I’m sure you will agree that this is restaurant tier quality.

This recipe works equally well for Prawns as it does for Chicken, so if you prefer, then you can substitute the Chicken for Prawns and continue with the rest.

Here’s the recipe:

Satay Chicken

Satay Chicken With Peanut Dipping Sauce
Prep Time 35 mins
Cook Time 30 mins


  • 3 tbsp palm sugar can be substituted with brown if necessary
  • 125 grams crunchy peanut butter
  • 1 can coconut milk
  • 1 tsp red thai curry paste
  • 1/2 tsp cayenne pepper
  • 1/2 tsp tamarind paste
  • 2 garlic cloves minced
  • 1/2 tsp soy sauce
  • 1 tsp toasted sesame oil optional
  • 2 tbsp fish sauce
  • 1/2 lime juiced


In a saucepan, add the can of coconut milk including any water and add the red curry paste. Stir until well mixed. Add the peanuts/peanut butter and the other ingredients and stir constantly to stop any sticking to the bottom and to breakup the peanut butter.
Never let the sauce boil. Once it begins to heat up to simmering point, turn off the heat and continue to stir while the sauce thickens.
While the sauce is simmering, slice the chicken into thin strips and push them onto metal or bamboo skewers. You can pre-soak bamboo skewers in water to stop them burning on a BBQ/under the grill. 
Traditionally, at least in Thai cooking, the skewers are cooked over a charcoal grill. Turning them occasionally. However it’s fine to grill / broil them or my personal favourite is to cook them on the BBQ. 
Serve the Chicken on skewers with the peanut sauce dip on the side, or drizzle over the chicken skewers and add a bowl of it for dipping sauce too. Add a small side salad as garnish.
Oh and if you want your chicken/prawn skewers to be a bit weird and yellow like they are from Thai restaurants, then throw 1/2 tsp of turmeric on top of the chicken before you cook it. I don’t usually bother but if you like that .. that’s what it is. 
Keyword chicken, satay, skewers, thai

You should also consider marinating and even velveting the chicken. I’ll write another article on velveting shortly but essentially the process makes meats like chicken super soft and tender and is used in many Asian takeaway restaurants.

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