Best 20 Peanut Satay Sauce Recipes

CHICKEN SATAY WITH PEANUT SAUCE

Steps:

• Combine 1/2 cup coconut milk, 2 teaspoons curry powder, 1 teaspoon sugar, 1 teaspoon fish sauce, and granulated garlic in a bowl; add chicken pieces and toss to coat. Cover and refrigerate for at least 2 hours.
• Thread marinated chicken pieces onto skewers.
• Heat olive oil in a large skillet over medium-high heat. Cook chicken skewers in hot oil until browned and no longer pink in the center, 3 to 4 minutes on each side.
• Bring 3/4 cup coconut milk to a simmer in small saucepan or skillet over medium heat. Stir 1 tablespoon curry powder into the coconut milk and simmer for 4 minutes. Add chicken broth, peanut butter, 1 tablespoon sugar, lime juice, and 1 tablespoon fish sauce; simmer for 1 minute. Serve dipping sauce with chicken skewers.

CHICKEN SATAY WITH PEANUT SAUCE

Steps:

• For the chicken: Cut the chicken tenders into 2-inch pieces and put in a large container. Whisk together the yogurt, curry powder, hot sauce, garlic, shallot, ginger and some salt in a small bowl. Pour over the chicken, cover and marinate, refrigerated, for 1 to 2 hours.
• Meanwhile, soak the wooden skewers in water.
• When ready to cook the chicken, heat a grill pan over medium heat.
• Remove the chicken from the marinade and thread 2 pieces onto each skewer. Grill the chicken until cooked through with nice grill marks, 3 to 4 minutes per side. Let cool. Cover and refrigerate.
• For the peanut sauce: In a small pot, heat the oil. Cook the curry powder, garlic, shallot and ginger until the aromatics are soft. Scrape this into a blender and add the peanut butter, coconut milk, soy sauce, brown sugar, hot chili oil, lime juice and a pinch of salt. Blend, adding the hot water a little at a time to thin it and make it smooth. Transfer to a bowl, cover and refrigerate.
• To serve, put a bowl or ramekin of the peanut sauce in the center of a round serving plate. Arrange the skewers in a circular pattern around the bowl with the meat facing toward the center. Sprinkle with the cilantro.

PORK SATAY WITH THAI SPICES AND PEANUT SAUCE

Steps:

• Prepare the skewers: Put pork in a mixing bowl. In a separate bowl, stir together shallot, garlic, ginger, lemongrass, cumin, coriander, turmeric, cayenne, fish sauce, lime juice, soy sauce, brown sugar and coconut milk, and pour over meat. Toss with your hands to coat well. Let marinate for at least 30 minutes or overnight. Meanwhile, soak 12 bamboo skewers in water.
• Prepare the cucumbers: Put cucumbers in a mixing bowl and season with salt. Add lime juice, sugar, shallots and chiles and toss to coat. Let stand for 15 minutes. Check seasoning, then transfer to a serving dish.
• Prepare the peanut sauce: Pulse the peanuts briefly in a food processor just until finely ground. Add the garlic, soy sauce, sesame oil, brown sugar, fish sauce, lime juice, cayenne and coconut milk, and process until well puréed. Transfer to a bowl, then taste and adjust seasoning. Thin a bit with lime juice or water as desired.
• Thread 2 slices of pork onto each bamboo skewer, keeping the meat as flat as possible. Grill over hot coals, under the broiler or on a stovetop grill pan for 3 minutes on each side, until cooked through and lightly browned. Transfer to a platter and garnish with cilantro and basil leaves. Serve with cucumber relish and peanut sauce.

INDONESIAN CHICKEN SKEWERS WITH PEANUT SAUCE (SATAY AYAM)

Steps:

• Combine chicken thighs, 3/4 teaspoon salt, white pepper, and sunflower seed oil in a bowl. Cover and refrigerate for 1 to 2 hours.
• Soak wooden skewers in water to prevent burning during cooking.
• Bring water, peanut butter, kecap manis, brown sugar, garlic, and 1/2 teaspoon salt to a boil in a small saucepan; stir to combine. Remove from heat and add lime juice.
• Thread marinated chicken onto skewers. Set about 2 tablespoons peanut sauce aside in a small bowl and brush the sauce in the bowl over chicken.
• Heat a grill pan or large skillet over medium-high heat. Arrange chicken skewers in batches on grill pan and cook until chicken is no longer pink in the center, 1 to 2 minutes per side. Serve skewers with remaining peanut sauce from the saucepan.

TOFU SATAY WITH PEANUT SAUCE

Steps:

• Mix coconut milk, kecap manis, curry paste, turmeric powder, ginger, and vegan fish sauce together in a gallon-sized resealable bag. Seal and shake to mix.
• Cut tofu into 2-inch pieces and place in the bag. Seal and shake to coat. Allow to marinate for at least 30 minutes. Soak bamboo skewers in water for 30 minutes.
• Combine peanut butter, coconut milk, chili-garlic sauce, kecap manis, lime juice, and ginger in a bowl. Whisk until sauce is smooth. Set aside.
• Preheat an outdoor grill for medium heat and lightly oil the grate.
• Remove the tofu pieces and tap to remove any excess marinade. Skewer an equal number of tofu pieces onto each skewer.
• Grill the skewers on each side until browned, basting the skewers with the marinade as they cook, 10 to 15 minutes total.
• Drizzle the peanut sauce over the skewers and serve with extra sauce and lime wedges on the side.

BEEF SATAY WITH PEANUT SAUCE

Steps:

• Combine marinade ingredients in a shallow pan or bowl. Add beef and marinate, in the refrigerator, for 1 to 3 hours. Meanwhile, soak wooden skewers in water for at least 30 minutes.
• Preheat a grill to medium-high heat. Skewer the meat and then grill for 2 to 3 minutes or until the desired degree of doneness. Serve with peanut sauce.
• Heat peanut oil in a saute pan over low heat. Add garlic and "sweat" (cook until it softens and releases moisture but does not color) over low heat until fragrant, approximately 1 minute. Add the chile peppers and continue to cook for another minute. Add remaining ingredients and bring to a simmer. Adjust the consistency with additional water, if necessary.

CHICKEN SATAY WITH SPICY PEANUT SAUCE

Steps:

• Whisk together fish sauce, lime juice, lemongrass, agave, soy sauce, ginger, chili flakes and garlic (makes 3/4 cup). Pour 1/2 cup marinade into a shallow baking dish; reserve the remaining 1/4 cup. Thinly slice chicken crosswise, with your knife slightly on the diagonal. Add the chicken to the marinade in the baking dish, cover with plastic wrap and refrigerate for 2 hours.
• Strain reserved marinade into a large bowl; whisk with the vegetable oil. Add the shredded cabbage, snap peas and cilantro; cover with plastic and refrigerate until ready to serve.
• Preheat a grill or grill pan to medium-high; soak about 24 skewers in water for 20 minutes. Thread chicken onto skewers. Lightly oil grill grates; sear or grill chicken in batches until cooked through, about 3 to 4 minutes per side. Toss slaw; serve with chicken and Spicy Peanut Sauce, if desired.
• Combine all ingredients in a bowl with 1 tablespoon water; whisk until smooth.

CHICKEN AND BEEF SATAY WITH PEANUT SAUCE

Steps:

• Trim fat from beef or chicken. Cut into strips about 3 inches long and 1/2 inch thick. Refrigerate until needed.
• Combine remaining ingredients in blender, and puree until smooth. Pour over meat, and mix to coat evenly. Marinate at least 1 hour or overnight.
• Preheat grill or grill pan until hot. Thread a piece of meat lengthwise on each skewer, and grill until done, 2 to 3 minutes on each side. Baste occasionally with marinade during cooking. Serve immediately with peanut sauce.

MARINATED CHICKEN KEBABS WITH A PEANUT SATAY SAUCE

Steps:

• Combine all the marinade ingredients together in a large bowl or storage container. Chop chicken into about 2cm cubed pieces, add to marinade and marinate for several hours or overnight.
• Soak skewers in water for about 30 minutes prior to using to prevent them from burning while cooking.
• Reserve marinade. Thread a piece of chicken followed by a mushroom, chicken, onion, chicken, mushroom, chicken, onion, chicken. Repeat with remaining chicken and vegetables.
• Grill or BBQ skewers turning a couple of times and basting with the reserved marinade. Until cooked about 15-20 minutes.
• I usually use red and yellow peppers as well but as I was serving these over a Thai-style salad that already had peppers in it, I chose to omit them.
• Sauce.
• I prefer to make this ahead of time and just re-heat as this allows for the flavors to really come out.
• Heat oil in a pan, add onions and garlic and cook to soften onion.
• Add remaining ingredients and stir to combine, leave on a low heat, stirring occasionally until sauce thickens. Sauce can be made a day ahead and just re-heated.

CHICKEN SATAY WITH SPICY PEANUT SAUCE AND CUCUMBER RELISH

Steps:

• In a bowl, combine all the marinade ingredients except the chicken. Slice the chicken into long, thin strips, about 3 inches long by 1 inch wide, and add to marinade. Turn chicken to coat, cover and refrigerate for up to 4 hours.
• Meanwhile, prepare the sauce: Bring the coconut milk to a simmer in a small saucepan. Whisk in curry paste until dissolved, about 1 to 2 minutes. Whisk in peanut butter, stock and sugar, reduce heat and cook until smooth, stirring constantly, about 5 minutes. Remove from heat and add tamarind juice and salt. Set aside to cool to room temperature.
• Prepare relish: Place cucumber, shallot, and chili slices in a small bowl. Heat the vinegar, sugar and salt in a small saucepan, stirring, until mixture reaches a boil and sugar is dissolved, about 3 minutes. Remove from the heat, cool to room temperature, and then pour over cucumber mixture. Garnish with cilantro leaves and set aside.
• Prepare grill and thread marinated chicken onto soaked bamboo skewers. Place on grill and cook 5 to 7 minutes, or until cooked through, turning once. Serve with peanut sauce and cucumber relish.

BEEF OR CHICKEN SATAY WITH PEANUT SAUCE

Steps:

• Method for meat and marinade: Trim the meat and cut into long thin strips.
• Combine all of the marinade ingredients, add the meat, and let marinate under refrigeration for at least 2 hours and up to 12 hours.
• Soak bamboo skewers in water for a least 10 minutes before you are ready to grill the satays.
• Thread the meat on the skewers, one strip per skewer.
• Skewer meat can be returned to the marinade to hold until cooking time.
• Place the skewered meat on the grill or boiler rods.
• Grill or broil undisturbed for about 1 minute, turn and grill 1 minute more for medium rare, or as needed for the desired doneness.
• Server the satays with the spicy peanut sauce.
• Method for Spicy Peanut Sauce: Process all ingredients in food processor until smooth.
• Cover and set aside at room temperature for 1 hour or overnight in the refrigerator.
• Bring to room temperature before using, and stir briskly or reprocess to mix.

CHICKEN SATAY WITH PEANUT SAUCE

Steps:

• For the satay: Whisk together the coconut milk, vegetable oil, lime juice, brown sugar, ginger, fish sauce, soy sauce, curry powder and garlic in a medium bowl.
• Cut each chicken breast on the diagonal into 6 strips. Flatten the strips to a 1/4-inch thickness with the back of a chef's knife or meat mallet. Put the strips in a large resealable plastic bag and pour in the marinade. Marinate in the refrigerator, at least 2 hours and up to 6 hours.
• For the peanut sauce: Meanwhile, heat the peanut oil in a small saute pan over medium-low heat until hot. Add the onion and jalapeno and cook until softened and fragrant, about 5 minutes. Add the garlic and ginger and cook for 20 seconds. Then add the coconut milk, peanut butter and curry paste. Increase the heat to medium and whisk until the mixture comes together, 2 to 3 minutes. Turn off the heat and whisk in the lime juice, soy sauce and fish sauce. If the sauce separates before you are ready to serve, whisk it until it emulsifies and use immediately.
• Preheat a grill for cooking over medium-high heat. Drain the chicken from the marinade and pat it dry. Thread the chicken onto the skewers. Grill, turning once, until the chicken is cooked through and lightly charred in places, 2 to 3 minutes per side. Serve with the peanut sauce for dipping.

CHICKEN SATAY WITH PEANUT SAUCE

Steps:

• Flatten chicken to 1/4-in. thickness; cut lengthwise into 1-in.-wide strips. In a large resealable plastic bag, combine the soy sauce, onion, sesame oil, brown sugar, honey, garlic and ginger; add chicken. Seal bag and turn to coat; refrigerate for 4 hours. , In a food processor, combine the peanuts, onions and garlic; cover and process until mixture forms a paste. Add the broth, butter, soy sauce, lemon juice, honey, ginger and pepper flakes; cover and process until smooth. Transfer to a serving bowl. Refrigerate until serving. , Drain and discard marinade. Thread chicken strips onto soaked wooden skewers. Broil 6 in. from the heat for 2-4 minutes on each side or until chicken is no longer pink. Serve with peanut sauce.

SPICY BEEF SATAY WITH PEANUT SAUCE

Steps:

• Finely chop onion and crush garlic.
• Finely slice rump into thin strips, place in a non-reactive dish.
• Mix marinade ingredients together in a small jug, then pour over rump, cover and chill for 1 hour.
• For satay sauce put peanut butter, coconut milk, sugar and chilli in amall saucepan and stir over a medium heat until peanut butter melts and becomes thick. Remove from heat and stir through coriander.
• Assemble beef satay by threading one or two strips onto presoaked wooden skewers, reserve marinade.
• Preheat a chargrill or barbecue on high. Cook for about 4 minutes basting with marinade, turning frequently.
• Serve with satay sauce.

BEEF SATAY WITH PEANUT SAUCE

Steps:

• In a bowl, stir together all of the ingredients for the marinade, coat meat thoroughly and leave to marinate 4 hours, or overnight is best.
• When marinated, thread onto skewers if you like, otherwise pan fry or barbecue.
• Cook meat on BBQ, grill or pan until cooked. Keep warm.
• Mix together all the Peanut sauce ingredients in a small saucepan, heat gently over low heat until peanut butter is melted and all ingredients are combined and hot. Serve with meat. Satay is always best served with jasmine or white rice.

CHICKEN AND SHRIMP SATAY WITH COCONUT PEANUT SAUCE AND FRESH VEGETABLE SALAD

Steps:

• Combine the chiles, cilantro, orange zest, orange juice, rice wine vinegar, Mirin, salt, pepper, chicken and shrimp. Toss all to coat well. Cover and place in the refrigerator to marinate for 2 hours.
• Meanwhile, to make the coconut peanut sauce: Heat a saucepot over medium heat and add the peanut oil. Add the chiles and garlic and toast until dark brown but not burnt. Add the rice wine vinegar and reduce by half. Add the coconut milk and bring to a simmer. Whisk in the peanut butter and mix well to combine. Season with salt, pepper, and red pepper flakes. Remove from the heat and set aside.
• Preheat a grill or grill pan.
• Grill the chicken for 3 to 4 minutes on each side and shrimp 2 minutes on each side, or until pink and opaque. Remove the chicken and shrimp from the grill. Let the chicken rest for a minute, then assemble the skewers with 2 pieces of chicken and 2 shrimp on each skewer. Serve the skewers over vegetable salad, with a bowl of coconut peanut sauce for dipping.
• Just before serving, combine the cabbage, red pepper, yellow pepper, red onion, snap peas, cilantro, orange juice, rice wine vinegar, peanut oil, and red wine vinegar in a large bowl. Taste the salad, then season with salt, and pepper, to taste.

THAI CHICKEN SATAY WITH PEANUT SAUCE

Steps:

• To prevent scorching, soak bamboo skewers in cold water for at least 30 minutes.
• Trim off any excess fat and tendons from chicken.
• Slice chicken into strips about 3/4 inch wide and thread onto skewers and place in a shallow glass dish.
• Mix the soy sauce, honey, and oil, and pour over the chicken, making sure all of the chicken is coated with the marinade.
• Cover dish with plastic and refrigerate for at least 2 hours.
• Sauce: Heat oil in a small pan.
• Add onion flakes and cook over a low heat for 15 to 30 seconds.
• Add remaining ingredients, mix well, and cook until heated through.
• Set aside sauce to await the chicken.
• Drain the chicken (save the marinade).
• Cook chicken over a medium to high heat for about 8 minutes on the grill, turning often and brushing with marinade.
• Serve with the peanut sauce while hot.

CHICKEN SATAY WITH PEANUT SAUCE (MARK BITTMAN)

Steps:

• Pound chicken breasts to 1/2 inch thickness.
• Slice them into 4-inch pieces.
• In a bowl, combine the juice from one lime with a smashed clove of garlic.
• Add the chicken and let it marinate for 5 minutes.
• Meanwhile, whisk together peanut butter, lime juice, soy sauce, red chile flakes, brown sugar, and enough chicken broth or water to make a smooth sauce.
• Adjust seasoning.
• Set aside most of the sauce for dipping and smear the rest on the chicken pieces with a little salt and pepper,
• Thread onto skewers and grill for 2 min on each side or until cooked through.
• Serve with the reserved peanut sauce and lime wedges.

PORK SATAY WITH PEANUT LIME DIPPING SAUCE

Steps:

• Combine all marinade ingredients in food processor or blender and puree. Set aside.
• Cut pork into 6-inch lengths and slice each length into 1/2-inch long strips. Thread pork strips onto bamboo skewers.
• Place skewers into 9x13-inch pan (or a zipper bag) and pour marinade over all. Turn skewers to ensure they are evenly coated. Cover, refrigerate and marinate for 2 to 3 hours.
• Grill pork for 2 minutes on each side or until cooked through.
• Peanut Lime Sauce:.
• Put peanut butter in a medium size bowl. Slowly whisk in remaining ingredients. The peanut butter will "seize" after each liquid addition, but keep whisking and it will smooth out.

CHICKEN SATAY WITH PEANUT SAUCE

Steps:

• In a bowl, combine all the marinade ingredients except the chicken. Slice the chicken into long, thin strips and pound it to flatten it. Add the chicken to marinade. Turn chicken to coat, cover and refrigerate at least one hour.
• Thread each chicken strip onto a skewer. Grill for 7 minutes or until done, turning once. Serve with the peanut sauce.
• Peanut Sauce.
• • 1 cup coconut milk
• • 3 tablespoons red curry paste
• • 1/2 cup chunky peanut butter
• • 1/2 cup chicken stock
• • 1/4 cup palm sugar or brown sugar
• • 2 tablespoons fresh lime juice
• • 1 teaspoon salt
• Instructions
• Put coconut milk in a small saucepan and bring to a boil. Whisk in curry pate until dissolved. Whisk in the peanut butter, chicken stock and sugar. Reduce heat and simmer until smooth, stirring constantly, about 5 minutes. Remove from heat and add lime juice and salt. Set aside to cool to room temperature.