Satay AyamChicken Satay with Peanut Sauce

Name: Satay Ayam (Chicken Satay with Peanut Sauce)
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 4
Cuisine: Malaysia
Ingredients: 700 g Chicken Thigh (cut into bite-size pieces); 1 pcs Lemongrass (finely chopped); 15 g Garlic (finely chopped); 15 g Fresh Ginger (finely chopped); 6 g Turmeric Powder; 6 g Coriander Powder; 3 g Cumin Powder; 20 g Palm Sugar; 6 g Salt; 40 ml Vegetable Oil; 120 g Peanut Butter; 200 ml Coconut Milk; 20 g Tamarind Paste; 20 g Chili Paste; 20 g Palm Sugar; 150 ml Water; 3 g Salt; 200 g Cucumber (cut into sticks)

Tender skewered chicken is seasoned with turmeric, coriander, and aromatics, then grilled until lightly charred. Serve it with a creamy peanut sauce that is savory, sweet, and tangy.

Prep

30m

Cook

20m

Serves

Regional versions

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Malaysia
Singapore

Estimated

Nutrition

Per serving

827kcal

Calories

56g

Protein

56g

Fat

29g

Carbs

Estimated per serving from the base recipe. Actual nutrition may vary.

Before you start

Ingredients

Quantities update automatically when you change the serving size.

Chicken

700g
Chicken Thigh (cut into bite-size pieces)

Marinade

1pcs
Lemongrass (finely chopped)
15g
Garlic (finely chopped)
15g
Fresh Ginger (finely chopped)
6g
Turmeric Powder
6g
Coriander Powder
3g
Cumin Powder
20g
Palm Sugar
6g
Salt
40ml
Vegetable Oil

Sauce

120g
Peanut Butter
200ml
Coconut Milk
20g
Tamarind Paste
20g
Chili Paste
20g
Palm Sugar
150ml
Water
3g
Salt

Serving

200g
Cucumber (cut into sticks)

Cook through it

Method

Follow each step in order. Ingredient names are highlighted as you go.

6 steps

01
Blend the lemongrass, garlic, fresh ginger, turmeric powder, coriander powder, cumin powder, palm sugar, salt, and vegetable oil. Coat the chicken thigh and refrigerate for at least 2 hours.
02
Combine the peanut butter, coconut milk, tamarind paste, chili paste, palm sugar, water, and salt in a saucepan.
03
Simmer the sauce gently, stirring often, until smooth and thick enough to coat a spoon.
04
Thread the chicken thigh onto skewers. Soak wooden skewers first if using them over an open flame.
05
Grill over medium-high heat, turning often, until lightly charred and the chicken reaches 74°C (165°F).
06
Serve immediately with the warm peanut sauce and cucumber.

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