A7 Satay Recipe

If using bamboo skewers, soak them in water for at least 30 minutes to prevent burning.

In a bowl, whisk together coconut milk, soy sauce, brown sugar, ground coriander, ground cumin, turmeric, grated garlic, minced shallot, lime juice, vegetable oil, and 1/2 teaspoon salt until smooth.

Place the chicken pieces (or pressed tofu cubes) in a shallow dish or zip-top bag. Pour the marinade over, massage to coat thoroughly. Marinate in the refrigerator at least 30 minutes and up to 4 hours (for best flavor 2–4 hours).

Thread marinated chicken or tofu onto soaked skewers, leaving a little space between pieces for even cooking. Reserve any excess marinade (do not use marinade that has contacted raw meat unless boiled).

Grill

Preheat a grill to medium-high (about 400°F / 200°C). Oil the grates lightly. Grill skewers 3–4 minutes per side (about 8–10 minutes total) for chicken, until internal temperature reaches 165°F (74°C). For tofu, grill until char marks appear and heated through, about 2–3 minutes per side.

Alternate - Broil

Position an oven rack 6 inches from the broiler. Place skewers on a foil-lined tray sprayed with oil. Broil 3–5 minutes per side until edges are charred and chicken is cooked through.

Alternate - Pan (stovetop)

Heat a large nonstick or cast-iron skillet over medium-high and add 1 tablespoon oil. Cook skewers 3–4 minutes per side until browned and cooked through.

Transfer cooked skewers to a plate and let rest 3 minutes before serving.

While skewers marinate or cook, make the peanut sauce. In a small saucepan over low heat, combine peanut butter, coconut milk, soy sauce, brown sugar, lime juice, fish sauce (if using), and chili paste.

Whisk constantly until smooth and slightly warmed, about 2–4 minutes. If the sauce is too thick, whisk in warm water 1 tablespoon at a time to reach a dipping-consistency (about 2 tablespoons). Taste and adjust salt, lime, or chili to preference.

Keep warm or transfer to a serving bowl. If you reserved raw marinade, bring it to a rolling boil for at least 2 minutes and whisk into the sauce (optional but ensures safety).

While the skewers cook, combine thinly sliced cucumber and red onion in a bowl. Stir rice vinegar, sugar, and 1/4 teaspoon salt until sugar dissolves; pour over cucumber mixture and toss. Let sit 5–10 minutes to mellow.

To serve, arrange 2 skewers per person on a plate. Spoon peanut sauce into a small bowl or drizzle over skewers. Add a serving of cucumber salad alongside, sprinkle crushed roasted peanuts and cilantro over the skewers and salad, and serve with lime wedges.