Chicken Satay with Peanut Sauce

Name: Chicken Satay with Peanut Sauce
Total time: 4 h 38 min
Yield: 4 servings
Cuisine: indonesian
Ingredients: 200 g Raw unsalted peanut; 3 piece Shallots; 4 clove Garlic; 15 g fresh turmeric; 2 piece Lemongrass stalk; 10 g Galangal; 4 piece Dried red chillies; 1 tsp Shrimp paste; 700 g Boneless skinless chicken thighs; 1 tsp Ground cumin; 1 tsp Ground coriander; 100 ml Coconut milk; 1 tbsp Fish sauce; 1 tbsp Palm sugar; 2 tbsp Vegetable oil; 300 ml Water; 1 tbsp tamarind paste

4 hr 38 min · 37 min active · makes 3 pieces · ~1.55 kg · Trivial

Grilled chicken thigh skewers served with a warm peanut sauce made from raw unsalted peanut, coconut milk, and dried red chillies.

See more →

Chicken Satay with Peanut Sauce

Grilled chicken thigh skewers served with a warm peanut sauce made from raw unsalted peanut, coconut milk, and dried red chillies.

See more →

TOTAL TIME

4 hr 38 min

ACTIVE TIME

37 min

QUANTITY

3 pieces · ~1.55 kg

DIFFICULTY

Trivial

CUISINE

—

Who’s eating

People here are for suitability — allergies, preferences and what to watch for. Portion sizing is off for this recipe.

Portions & fullness

Ingredients0/17

Tools0/20

Ingredients

0/17 gathered · 4 servings

200g

3piece

4clove

15g

2piece

10g

4piece

1tsp

700g

1tsp

100ml

1tbsp

2tbsp

300ml

1tbsp

#	Quantity	Notes	State
1	200g	—	—
2	3piece	—	—
3	4clove	—	—
4	15g	—	—
5	2piece	—	—
6	10g	—	—
7	4piece	—	—
8	1tsp	—	—
9	700g	—	—
10	1tsp	—	—
11	1tsp	—	—
12	100ml	—	—
13	1tbsp	—	—
14	1tbsp	—	—
15	2tbsp	—	—
16	300ml	—	—
17	1tbsp	—	—

Tools

24 items

Serveware

1 item

Procedure

57 steps

1 of 57

Tip the peanuts into a dry frying pan.

Raw unsalted peanut · 200 g

⏱ 5s

ResultRaw unsalted peanut

2 of 57

Set the pan over a medium heat and stir the peanuts constantly until they are golden all over and smell nutty, then tip them onto the chopping board to cool.

⏱ 5 min

ResultToasted peanuts

3 of 57

Roughly chop the toasted peanuts on the board into coarse pieces — not a fine powder, you want some texture.

⏱ 30s

ResultRoughly chopped toasted peanutsused in step 47

4 of 57

Place the shallots on the chopping board ready to peel.

Shallots · 3 piece

⏱ 5s

ResultShallots

5 of 57

Peel the shallots and discard the papery skins.

Shallots · step 4

⏱ 30s

ResultPeeled Shallots

6 of 57

Roughly chop the peeled shallots into coarse chunks.

Peeled Shallots · step 5

⏱ 30s

ResultRoughly chopped shallots

7 of 57

Transfer the roughly chopped shallots into a large bowl ready for pounding.

Roughly chopped shallots · step 6

⏱ 10s

ResultRoughly chopped shallots

8 of 57

Place the garlic cloves on the chopping board.

Garlic · 4 clove

⏱ 5s

ResultGarlic

9 of 57

Crush each garlic clove with the flat of a knife to loosen the skin, then peel away and discard the skin.

Garlic · step 8

⏱ 20s

ResultPeeled garlic cloves

10 of 57

Transfer the peeled garlic cloves into the large bowl with the shallots.

Peeled garlic cloves · step 9

⏱ 5s

ResultPeeled garlic cloves and roughly chopped shallots

11 of 57

Place the fresh turmeric on the chopping board.

Fresh turmeric · 15 g

⏱ 5s

ResultFresh turmeric

12 of 57

Scrape the skin off the turmeric with the edge of a peeler, working carefully as it will stain your fingers and board.

Fresh turmeric · step 11

⏱ 20s

ResultPeeled fresh turmeric

13 of 57

Roughly chop the peeled turmeric into small pieces so it will break down easily in the paste.

Peeled fresh turmeric · step 12

⏱ 20s

ResultRoughly chopped fresh turmeric

14 of 57

Transfer the roughly chopped turmeric into the large bowl with the other aromatics.

Roughly chopped fresh turmeric · step 13

⏱ 5s

ResultRoughly chopped fresh turmeric and peeled garlic cloves and roughly chopped shallots

15 of 57

Place the lemongrass stalks on the chopping board.

Lemongrass stalk · 2 piece

⏱ 5s

ResultLemongrass stalk

16 of 57

Cut away the dry top two-thirds and the woody root end of each lemongrass stalk, leaving only the pale, tender inner stalk.

Lemongrass stalk · step 15

⏱ 20s

ResultTrimmed lemongrass

17 of 57

Slice the trimmed lemongrass stalks into thin rounds so the fibres will break down when pounded.

Trimmed lemongrass · step 16

⏱ 30s

ResultSliced lemongrass

18 of 57

Transfer the sliced lemongrass into the large bowl with the other aromatics.

Sliced lemongrass · step 17

⏱ 5s

ResultSliced lemongrass and roughly chopped fresh turmeric mixture

19 of 57

Place the galangal on the chopping board.

Galangal · 10 g

⏱ 5s

ResultGalangal

20 of 57

Use a peeler to remove the tough skin from the galangal, then discard the peel.

Galangal · step 19

⏱ 20s

ResultPeeled galangal

21 of 57

Roughly chop the peeled galangal into small pieces.

Peeled galangal · step 20

⏱ 20s

ResultRoughly chopped galangal

22 of 57

Transfer the roughly chopped galangal into the large bowl with the other aromatics.

Roughly chopped galangal · step 21

⏱ 5s

ResultRoughly chopped galangal and sliced lemongrass mixture

23 of 57

Drop the dried chillies into a small bowl.

Dried red chillies · 4 piece

⏱ 5s

ResultDried red chillies

24 of 57

Pour just enough water over the chillies to cover them and leave them to soak for 10 minutes until softened.

⏱ 10 min

ResultSoaked Red Chillies

25 of 57

Tip the softened chillies into a colander and let the soaking water drain away completely.

Soaked Red Chillies · step 24

⏱ 5s

ResultDrained Dried Red Chillies

26 of 57

Add the drained soaked chillies to the bowl with the other aromatics.

Drained Dried Red Chillies · step 25

⏱ 5s

ResultRoughly chopped galangal and soaked dried chillies

27 of 57

Add the shrimp paste to the bowl.

Shrimp paste · 1 tsp

⏱ 5s

ResultRoughly chopped galangal and soaked dried chillies and shrimp paste

28 of 57

Transfer the aromatics in batches to a mortar and pound them with the pestle, working in circular grinding strokes, until you have a rough, fragrant paste with no large fibrous chunks — this will take some patience with the lemongrass.

Roughly chopped galangal and soaked dried chillies and shrimp paste · step 27

⏱ 5 min

ResultSatay pasteused in step 32

29 of 57

Place the chicken thighs on the chopping board.

Boneless skinless chicken thighs · 700 g

⏱ 5s

ResultBoneless skinless chicken thighs

30 of 57

Cut each chicken thigh lengthways into 3 long strips of roughly equal thickness, aiming for pieces that will thread neatly onto a skewer.

Boneless skinless chicken thighs · step 29

⏱ 2 min

ResultChicken strips

31 of 57

Transfer all the chicken strips into a mixing bowl.

Chicken strips · step 30

⏱ 10s

ResultChicken strips

32 of 57

Spoon half the satay paste into the mixing bowl with the chicken, leaving the rest in the mortar for the sauce.

Satay paste · step 28

⏱ 10s

ResultSatay paste and chicken stripsused in step 45

33 of 57

Measure in the ground cumin.

Ground cumin · 1 tsp

⏱ 5s

ResultSatay paste and chicken strips and ground cumin

34 of 57

Measure in the ground coriander.

Ground coriander · 1 tsp

⏱ 5s

ResultChicken strip mixture

35 of 57

Pour in the coconut milk.

Coconut milk · 100 ml

⏱ 5s

ResultChicken strip mixture

36 of 57

Add the fish sauce.

Fish sauce · 1 tbsp

⏱ 5s

ResultChicken strip and fish sauce mixture

37 of 57

Add the palm sugar, crumbling it in if it is in a block.

Palm sugar · 1 tbsp

⏱ 5s

ResultChicken strip and fish sauce mixture

38 of 57

Use tongs to turn the chicken strips through the marinade until every piece is thoroughly coated in the spiced paste.

⏱ 30s

ResultMarinated chicken

39 of 57

Press a sheet of cling film directly over the surface of the chicken to seal it.

⏱ 10s

40 of 57

Place the covered bowl in the refrigerator to marinate.

⏱ 10s

ResultMarinated chicken

41 of 57

Leave the chicken to marinate for at least 4 hours, or overnight if time allows, so the spices penetrate fully.

⏱ 4 hr

ResultMarinated chicken

42 of 57

Remove the bowl from the refrigerator and set it on the counter to come towards room temperature while you make the sauce.

⏱ 10s

ResultMarinated chickenused in step 52

43 of 57

Pour the vegetable oil into a saucepan.

Vegetable oil · 2 tbsp

⏱ 5s

ResultVegetable oil

44 of 57

Set the saucepan over a medium heat and warm the oil until it shimmers.

⏱ 1 min

ResultHot oil

45 of 57

Scrape the remaining satay paste into the hot oil — take care as it will spit.

Remaining satay paste · step 32

⏱ 5s

ResultHot oil and remaining satay paste

46 of 57

Stir-fry the paste over a medium heat, scraping the bottom of the pan constantly, until it is deeply fragrant and the oil begins to separate around the edges.

⏱ 3 min

ResultFried paste

47 of 57

Add the roughly chopped toasted peanuts to the pan.

Roughly chopped toasted peanuts · step 3

⏱ 5s

ResultSliced lemongrass and fried paste

48 of 57

Pour in the water and stir to combine everything.

Water · 300 ml

⏱ 5s

ResultSliced lemongrass and fried paste and water

49 of 57

Add the tamarind paste and stir it through.

Tamarind paste · 1 tbsp

⏱ 5s

ResultSliced lemongrass and fried paste mixture

50 of 57

Bring the sauce to a gentle simmer and cook, stirring occasionally, for about 10 minutes until it has thickened to a pourable, creamy consistency; add a splash more water if it thickens too much.

⏱ 10 min

ResultPeanut sauce

51 of 57

Turn the heat to its lowest setting to keep the sauce warm while you cook the chicken.

⏱ 10s

ResultPeanut sauceused in step 58

52 of 57

Thread 2–3 strips of marinated chicken onto each bamboo skewer (soaked in cold water for 30 minutes so it doesn't burn) in a loose S-shape so the meat lies flat, then lay the loaded skewers on a baking tray.

Marinated chicken · step 42

⏱ 5 min

ResultChicken skewers

53 of 57

Preheat the grill to its highest setting and allow it to come to full temperature.

280°C

⏱ 5 min

54 of 57

Slide the baking tray of skewers under the grill, positioning it close to the element.

⏱ 10s

ResultChicken skewers

55 of 57

Grill the skewers for 4 minutes on the first side until the edges are charred and caramelised, then turn each skewer with tongs and grill for a further 4 minutes until the chicken is cooked through with no pink inside and the surface is golden and slightly charred in places. Check the thickest piece reads 74 °C on a thermometer.

⏱ 8 min

ResultGrilled chicken skewers

56 of 57

Using oven gloves, pull the baking tray out from under the grill.

⏱ 10s

ResultGrilled chicken skewers

57 of 57

Leave the skewers to rest on the tray for 2 minutes so the juices settle back into the meat.

⏱ 2 min

ResultRested chicken skewers

Total Time4 hr 38 min

#	Product	Tool	Action
1	200 g		Tip the peanuts into a dry frying pan.⏱ 5sResultRaw unsalted peanut
2	—		Set the pan over a medium heat and stir the peanuts constantly until they are golden all over and smell nutty, then tip them onto the chopping board to cool.⏱ 5 minResultToasted peanuts
3	—		Roughly chop the toasted peanuts on the board into coarse pieces — not a fine powder, you want some texture.⏱ 30sResultRoughly chopped toasted peanutsused in step 47
4	3 piece		Place the shallots on the chopping board ready to peel.⏱ 5sResultShallots
5	Shallotsstep 4		Peel the shallots and discard the papery skins.⏱ 30sResultPeeled Shallots
6	Peeled Shallotsstep 5		Roughly chop the peeled shallots into coarse chunks.⏱ 30sResultRoughly chopped shallots
7	Roughly chopped shallotsstep 6		Transfer the roughly chopped shallots into a large bowl ready for pounding.⏱ 10sResultRoughly chopped shallots
8	4 clove		Place the garlic cloves on the chopping board.⏱ 5sResultGarlic
9	Garlicstep 8		Crush each garlic clove with the flat of a knife to loosen the skin, then peel away and discard the skin.⏱ 20sResultPeeled garlic cloves
10	Peeled garlic clovesstep 9		Transfer the peeled garlic cloves into the large bowl with the shallots.⏱ 5sResultPeeled garlic cloves and roughly chopped shallots
11	15 g		Place the fresh turmeric on the chopping board.⏱ 5sResultFresh turmeric
12	Fresh turmericstep 11		Scrape the skin off the turmeric with the edge of a peeler, working carefully as it will stain your fingers and board.⏱ 20sResultPeeled fresh turmeric
13	Peeled fresh turmericstep 12		Roughly chop the peeled turmeric into small pieces so it will break down easily in the paste.⏱ 20sResultRoughly chopped fresh turmeric
14	Roughly chopped fresh turmericstep 13		Transfer the roughly chopped turmeric into the large bowl with the other aromatics.⏱ 5sResultRoughly chopped fresh turmeric and peeled garlic cloves and roughly chopped shallots
15	2 piece		Place the lemongrass stalks on the chopping board.⏱ 5sResultLemongrass stalk
16	Lemongrass stalkstep 15		Cut away the dry top two-thirds and the woody root end of each lemongrass stalk, leaving only the pale, tender inner stalk.⏱ 20sResultTrimmed lemongrass
17	Trimmed lemongrassstep 16		Slice the trimmed lemongrass stalks into thin rounds so the fibres will break down when pounded.⏱ 30sResultSliced lemongrass
18	Sliced lemongrassstep 17		Transfer the sliced lemongrass into the large bowl with the other aromatics.⏱ 5sResultSliced lemongrass and roughly chopped fresh turmeric mixture
19	10 g		Place the galangal on the chopping board.⏱ 5sResultGalangal
20	Galangalstep 19		Use a peeler to remove the tough skin from the galangal, then discard the peel.⏱ 20sResultPeeled galangal
21	Peeled galangalstep 20		Roughly chop the peeled galangal into small pieces.⏱ 20sResultRoughly chopped galangal
22	Roughly chopped galangalstep 21		Transfer the roughly chopped galangal into the large bowl with the other aromatics.⏱ 5sResultRoughly chopped galangal and sliced lemongrass mixture
23	4 piece		Drop the dried chillies into a small bowl.⏱ 5sResultDried red chillies
24	—		Pour just enough water over the chillies to cover them and leave them to soak for 10 minutes until softened.⏱ 10 minResultSoaked Red Chillies
25	Soaked Red Chilliesstep 24		Tip the softened chillies into a colander and let the soaking water drain away completely.⏱ 5sResultDrained Dried Red Chillies
26	Drained Dried Red Chilliesstep 25		Add the drained soaked chillies to the bowl with the other aromatics.⏱ 5sResultRoughly chopped galangal and soaked dried chillies
27	1 tsp		Add the shrimp paste to the bowl.⏱ 5sResultRoughly chopped galangal and soaked dried chillies and shrimp paste
28	Roughly chopped galangal and soaked dried chillies and shrimp pastestep 27		Transfer the aromatics in batches to a mortar and pound them with the pestle, working in circular grinding strokes, until you have a rough, fragrant paste with no large fibrous chunks — this will take some patience with the lemongrass.⏱ 5 minResultSatay pasteused in step 32
29	700 g		Place the chicken thighs on the chopping board.⏱ 5sResultBoneless skinless chicken thighs
30	Boneless skinless chicken thighsstep 29		Cut each chicken thigh lengthways into 3 long strips of roughly equal thickness, aiming for pieces that will thread neatly onto a skewer.⏱ 2 minResultChicken strips
31	Chicken stripsstep 30		Transfer all the chicken strips into a mixing bowl.⏱ 10sResultChicken strips
32	Satay pastestep 28		Spoon half the satay paste into the mixing bowl with the chicken, leaving the rest in the mortar for the sauce.⏱ 10sResultSatay paste and chicken stripsused in step 45
33	1 tsp		Measure in the ground cumin.⏱ 5sResultSatay paste and chicken strips and ground cumin
34	1 tsp		Measure in the ground coriander.⏱ 5sResultChicken strip mixture
35	100 ml		Pour in the coconut milk.⏱ 5sResultChicken strip mixture
36	1 tbsp		Add the fish sauce.⏱ 5sResultChicken strip and fish sauce mixture
37	1 tbsp		Add the palm sugar, crumbling it in if it is in a block.⏱ 5sResultChicken strip and fish sauce mixture
38	—		Use tongs to turn the chicken strips through the marinade until every piece is thoroughly coated in the spiced paste.⏱ 30sResultMarinated chicken
39	—		Press a sheet of cling film directly over the surface of the chicken to seal it.⏱ 10s
40	—		Place the covered bowl in the refrigerator to marinate.⏱ 10sResultMarinated chicken
41	—		Leave the chicken to marinate for at least 4 hours, or overnight if time allows, so the spices penetrate fully.⏱ 4 hrResultMarinated chicken
42	—		Remove the bowl from the refrigerator and set it on the counter to come towards room temperature while you make the sauce.⏱ 10sResultMarinated chickenused in step 52
43	2 tbsp		Pour the vegetable oil into a saucepan.⏱ 5sResultVegetable oil
44	—		Set the saucepan over a medium heat and warm the oil until it shimmers.⏱ 1 minResultHot oil
45	Remaining satay pastestep 32		Scrape the remaining satay paste into the hot oil — take care as it will spit.⏱ 5sResultHot oil and remaining satay paste
46	—		Stir-fry the paste over a medium heat, scraping the bottom of the pan constantly, until it is deeply fragrant and the oil begins to separate around the edges.⏱ 3 minResultFried paste
47	Roughly chopped toasted peanutsstep 3		Add the roughly chopped toasted peanuts to the pan.⏱ 5sResultSliced lemongrass and fried paste
48	300 ml		Pour in the water and stir to combine everything.⏱ 5sResultSliced lemongrass and fried paste and water
49	1 tbsp		Add the tamarind paste and stir it through.⏱ 5sResultSliced lemongrass and fried paste mixture
50	—		Bring the sauce to a gentle simmer and cook, stirring occasionally, for about 10 minutes until it has thickened to a pourable, creamy consistency; add a splash more water if it thickens too much.⏱ 10 minResultPeanut sauce
51	—		Turn the heat to its lowest setting to keep the sauce warm while you cook the chicken.⏱ 10sResultPeanut sauceused in step 58
52	Marinated chickenstep 42		Thread 2–3 strips of marinated chicken onto each bamboo skewer (soaked in cold water for 30 minutes so it doesn't burn) in a loose S-shape so the meat lies flat, then lay the loaded skewers on a baking tray.⏱ 5 minResultChicken skewers
53	—	280°C	Preheat the grill to its highest setting and allow it to come to full temperature.⏱ 5 min
54	—		Slide the baking tray of skewers under the grill, positioning it close to the element.⏱ 10sResultChicken skewers
55	—		Grill the skewers for 4 minutes on the first side until the edges are charred and caramelised, then turn each skewer with tongs and grill for a further 4 minutes until the chicken is cooked through with no pink inside and the surface is golden and slightly charred in places. Check the thickest piece reads 74 °C on a thermometer.⏱ 8 minResultGrilled chicken skewers
56	—		Using oven gloves, pull the baking tray out from under the grill.⏱ 10sResultGrilled chicken skewers
57	—		Leave the skewers to rest on the tray for 2 minutes so the juices settle back into the meat.⏱ 2 minResultRested chicken skewers
Total Time			4 hr 38 min

Serving

Arrange the rested skewers on a serving platter and spoon the warm peanut sauce into a small bowl alongside for dipping.

Nutrition

per serving

Estimated · pre-cooking · 100% ingredients covered

Nutrient	Per serving
	839kcal
	48g
	65g
	18g
	25g
	10g
	7g
	530mg

Ingredients0/17

Tools0/20

Recipe

Chicken Satay with Peanut Sauce

Grilled chicken thigh skewers served with a warm peanut sauce made from raw unsalted peanut, coconut milk, and dried red chillies.

What you’ll doYou will toast and chop peanuts, pound aromatics into a paste, marinate chicken strips in half the paste for at least 4 hours, then cook the remaining paste into a peanut sauce. While the chicken comes to room temperature, you will thread the strips onto skewers and grill them until charred and cooked through, then serve with the warm sauce for dipping.

Serves4

Total4 hr 38 min

LevelMedium

Ingredients

Raw unsalted peanut200 g
Shallots3 piece
Garlic4 clove
Fresh turmeric15 g
Lemongrass stalk2 piece
Galangal10 g
Dried red chillies4 piece
Shrimp paste1 tsp
Boneless skinless chicken thighs700 g
Ground cumin1 tsp
Ground coriander1 tsp
Coconut milk100 ml
Fish sauce1 tbsp
Palm sugar1 tbsp
Vegetable oil2 tbsp
Water300 ml
Tamarind paste1 tbsp

Tools

Grill or broilerMixing bowlTongsSaucepanPestle and mortarFrying panSmall bowlChef's knifeServing platterLarge bowlSkewerCling filmWooden spoonBaking trayRefrigeratorColanderPeelerBamboo skewersOven gloveChopping boardMortar pestleSkewersGrill broilerThermometer

Method

Tip the peanuts into a dry frying pan.

5sFrying panRaw unsalted peanut · 200 g

Set the pan over a medium heat and stir the peanuts constantly until they are golden all over and smell nutty, then tip them onto the chopping board to cool.

5 minFrying pan, Wooden spoon

Roughly chop the toasted peanuts on the board into coarse pieces — not a fine powder, you want some texture.

Result · Roughly chopped toasted peanuts · used in step 47

30sChopping board, Chefs knife

Place the shallots on the chopping board ready to peel.

5sChopping boardShallots · 3 piece

Peel the shallots and discard the papery skins.

30sChopping board, Chefs knifeShallots · step 4

Roughly chop the peeled shallots into coarse chunks.

30sChopping board, Chefs knifePeeled Shallots · step 5

Transfer the roughly chopped shallots into a large bowl ready for pounding.

10sLarge bowlRoughly chopped shallots · step 6

Place the garlic cloves on the chopping board.

5sChopping boardGarlic · 4 clove

Crush each garlic clove with the flat of a knife to loosen the skin, then peel away and discard the skin.

20sChopping board, Chefs knifeGarlic · step 8

Transfer the peeled garlic cloves into the large bowl with the shallots.

5sLarge bowlPeeled garlic cloves · step 9

Place the fresh turmeric on the chopping board.

5sChopping boardFresh turmeric · 15 g

Scrape the skin off the turmeric with the edge of a peeler, working carefully as it will stain your fingers and board.

20sChopping board, PeelerFresh turmeric · step 11

Roughly chop the peeled turmeric into small pieces so it will break down easily in the paste.

20sChopping board, Chefs knifePeeled fresh turmeric · step 12

Transfer the roughly chopped turmeric into the large bowl with the other aromatics.

5sLarge bowlRoughly chopped fresh turmeric · step 13

Place the lemongrass stalks on the chopping board.

5sChopping boardLemongrass stalk · 2 piece

Cut away the dry top two-thirds and the woody root end of each lemongrass stalk, leaving only the pale, tender inner stalk.

20sChopping board, Chefs knifeLemongrass stalk · step 15

Slice the trimmed lemongrass stalks into thin rounds so the fibres will break down when pounded.

30sChopping board, Chefs knifeTrimmed lemongrass · step 16

Transfer the sliced lemongrass into the large bowl with the other aromatics.

5sLarge bowlSliced lemongrass · step 17

Place the galangal on the chopping board.

5sChopping boardGalangal · 10 g

Use a peeler to remove the tough skin from the galangal, then discard the peel.

20sChopping board, PeelerGalangal · step 19

Roughly chop the peeled galangal into small pieces.

20sChopping board, Chefs knifePeeled galangal · step 20

Transfer the roughly chopped galangal into the large bowl with the other aromatics.

5sLarge bowlRoughly chopped galangal · step 21

Drop the dried chillies into a small bowl.

5sSmall bowlDried red chillies · 4 piece

Pour just enough water over the chillies to cover them and leave them to soak for 10 minutes until softened.

10 minSmall bowl

Tip the softened chillies into a colander and let the soaking water drain away completely.

5sColanderSoaked Red Chillies · step 24

Add the drained soaked chillies to the bowl with the other aromatics.

5sLarge bowlDrained Dried Red Chillies · step 25

Add the shrimp paste to the bowl.

5sLarge bowlShrimp paste · 1 tsp

Result · Satay paste · used in step 32

5 minSmall bowl, Mortar pestleRoughly chopped galangal and soaked dried chillies and shrimp paste · step 27

Place the chicken thighs on the chopping board.

5sChopping boardBoneless skinless chicken thighs · 700 g

Cut each chicken thigh lengthways into 3 long strips of roughly equal thickness, aiming for pieces that will thread neatly onto a skewer.

2 minChopping board, Chefs knife, SkewersBoneless skinless chicken thighs · step 29

Transfer all the chicken strips into a mixing bowl.

10sMixing bowlChicken strips · step 30

Spoon half the satay paste into the mixing bowl with the chicken, leaving the rest in the mortar for the sauce.

Result · Satay paste and chicken strips · used in step 45

10sMixing bowlSatay paste · step 28

Measure in the ground cumin.

5sMixing bowlGround cumin · 1 tsp

Measure in the ground coriander.

5sMixing bowlGround coriander · 1 tsp

Pour in the coconut milk.

5sMixing bowlCoconut milk · 100 ml

Add the fish sauce.

5sMixing bowlFish sauce · 1 tbsp

Add the palm sugar, crumbling it in if it is in a block.

5sMixing bowlPalm sugar · 1 tbsp

Use tongs to turn the chicken strips through the marinade until every piece is thoroughly coated in the spiced paste.

30sMixing bowl, Tongs

Press a sheet of cling film directly over the surface of the chicken to seal it.

10sMixing bowl, Cling film

Place the covered bowl in the refrigerator to marinate.

10sMixing bowl, Refrigerator

Leave the chicken to marinate for at least 4 hours, or overnight if time allows, so the spices penetrate fully.

4 hrMixing bowl

Remove the bowl from the refrigerator and set it on the counter to come towards room temperature while you make the sauce.

Result · Marinated chicken · used in step 52

10sMixing bowl, Refrigerator

Pour the vegetable oil into a saucepan.

5sSaucepanVegetable oil · 2 tbsp

Set the saucepan over a medium heat and warm the oil until it shimmers.

1 minSaucepan

Scrape the remaining satay paste into the hot oil — take care as it will spit.

5sSaucepanRemaining satay paste · step 32

Stir-fry the paste over a medium heat, scraping the bottom of the pan constantly, until it is deeply fragrant and the oil begins to separate around the edges.

3 minSaucepan, Wooden spoon

Add the roughly chopped toasted peanuts to the pan.

5sSaucepanRoughly chopped toasted peanuts · step 3

Pour in the water and stir to combine everything.

5sSaucepanWater · 300 ml

Add the tamarind paste and stir it through.

5sSaucepanTamarind paste · 1 tbsp

Bring the sauce to a gentle simmer and cook, stirring occasionally, for about 10 minutes until it has thickened to a pourable, creamy consistency; add a splash more water if it thickens too much.

10 minSaucepan, Wooden spoon

Turn the heat to its lowest setting to keep the sauce warm while you cook the chicken.

Result · Peanut sauce · used in step 58

10sSaucepan

5 minBaking tray, Bamboo skewersMarinated chicken · step 42

Preheat the grill to its highest setting and allow it to come to full temperature.

280°C5 minGrill broiler

Slide the baking tray of skewers under the grill, positioning it close to the element.

10sBaking tray, Grill broiler

8 minBaking tray, Grill broiler, Tongs, Thermometer

Using oven gloves, pull the baking tray out from under the grill.

10sBaking tray, Grill broiler, Oven glove

Leave the skewers to rest on the tray for 2 minutes so the juices settle back into the meat.

2 minBaking tray

Arrange the rested skewers on a serving platter and spoon the warm peanut sauce into a small bowl alongside for dipping.

Result · Chicken Satay with Peanut Sauce

30sServing platter, TongsPeanut sauce · step 51Rested chicken skewers · step 57

Printed 11 October 2026