Satay Recipe

Prepare marinade

In a large bowl combine coconut milk, soy sauce, brown sugar, lime juice, turmeric, ground coriander, minced garlic, grated ginger, salt, and vegetable oil. Whisk until sugar dissolves and mixture is uniform.

Marinate meat

Add the thinly sliced chicken or beef to the marinade, toss to coat thoroughly, cover and refrigerate for at least 30 minutes and up to 4 hours (chicken 1–4 hours; beef 30 minutes–2 hours).

Skewer the meat

Thread 3–4 strips of marinated meat onto each soaked bamboo skewer, leaving a little space between pieces for even cooking. Reserve any leftover marinade for basting (discard if it has contacted raw meat).

Preheat grill or pan

Preheat a grill or grill pan to medium-high heat (about 400°F / 200°C). Lightly oil the grates or pan.

Cook satay

Grill skewers 3–4 minutes per side for chicken (until internal temp 165°F / 74°C) or 2–3 minutes per side for beef (to desired doneness). Turn once or twice and baste with reserved marinade during the first minute of cooking if desired. Remove from heat and rest 3–5 minutes.

Make sauce

In a small saucepan over low heat combine peanut butter and 1 cup coconut milk. Whisk until smooth and warmed through. Stir in red curry paste (or sambal), brown sugar, soy sauce, lime juice and fish sauce if using. If sauce is too thick, add water 1 tablespoon at a time until reaching desired dipping consistency (about 2 tablespoons). Simmer gently 2–3 minutes, whisking, then remove from heat.

Adjust seasoning

Taste and adjust for sweetness, salt or heat — add more sugar for sweetness, more lime for brightness, or a pinch more red curry paste for heat.

Arrange cooked skewers on a platter with cucumber slices and lime wedges. Sprinkle chopped cilantro over the satay and serve hot with warm peanut sauce on the side for dipping.