Satay Recipe

Prep protein

Trim excess fat from the chicken thighs or beef and cut into 1.25–1.5 inch strips that will fit onto skewers easily.

In a mixing bowl combine minced lemongrass, garlic, grated ginger, turmeric, soy sauce, fish sauce, brown sugar, vegetable oil, lime juice, salt and black pepper. Whisk until sugar dissolves and mixture is homogeneous.

Add the cut meat to the marinade and toss to coat thoroughly. Cover and refrigerate for at least 1 hour, preferably 3–4 hours or up to overnight for best flavor penetration.

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

When ready to cook, thread 3–4 pieces of marinated meat per skewer, leaving a little space between pieces for even cooking. Reserve excess marinade.

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

Place skewers on the grill. Cook 3–4 minutes per side (about 10–12 minutes total depending on thickness) turning once or twice, until an internal temperature of 165°F (74°C) for chicken or 135–145°F (57–63°C) for medium-rare to medium beef is reached.

During the last 2–3 minutes of grilling, brush the tops of the skewers lightly with coconut milk and continue to grill until slightly caramelized but not burned. Repeat once more if you want a more pronounced coconut glaze.

Remove skewers from grill and rest on a plate for 3–5 minutes before serving.

While the meat marinates (or during the last 20 minutes of grilling), make the peanut sauce. In a small saucepan over low heat combine peanut butter and 1/2 cup coconut milk. Stir constantly until smooth and warmed through.

Add soy sauce, tamarind paste (or lime juice), brown sugar, red curry paste (if using), fish sauce and lime juice. Whisk until incorporated and gently simmer for 1–2 minutes. If sauce is too thick, whisk in water a tablespoon at a time to reach a dipping-sauce consistency (should coat the back of a spoon).

Taste and adjust seasoning — add more lime for acidity, sugar for sweetness, or salt/soy for saltiness. Remove from heat. Sprinkle crushed roasted peanuts on top just before serving.

Arrange cooked satay skewers on a serving platter. Spoon a generous bowl of peanut sauce alongside.

Scatter sliced cucumber and red onion around the platter, garnish with cilantro leaves and serve lime wedges on the side for squeezing over the satay.

Serve warm as an appetizer. Provide extra coconut milk for brushing and extra crushed peanuts and lime wedges at the table if desired.