📝 About This Recipe
Transport your senses to the bustling night markets of Southeast Asia with this authentic, dairy-free satay. Tender strips of protein are bathed in a fragrant turmeric and coconut milk marinade before being grilled to smoky perfection. The experience is completed by a rich, complex peanut sauce that balances creamy coconut milk with a hint of chili heat and lime zest.
🥗 Ingredients
The Protein & Marinade
- 1.5 pounds Chicken thighs or Beef sirloin (cut into thin 1-inch strips)
- 1/2 cup Full-fat coconut milk (shaken well)
- 2 stalks Lemongrass (white parts only, finely minced)
- 1 teaspoon Turmeric powder (for vibrant color)
- 1 tablespoon Ground coriander
- 2 tablespoons Brown sugar or Palm sugar (packed)
- 1 tablespoon Fish sauce (substitute with soy sauce for vegan option)
The Signature Peanut Sauce
- 1 cup Roasted unsalted peanuts (finely crushed or pulsed in food processor)
- 1-2 tablespoons Red curry paste (depending on heat preference)
- 1 cup Full-fat coconut milk
- 1 tablespoon Tamarind paste (for essential tang)
- 1 tablespoon Soy sauce
- 3 cloves Garlic (minced)
For Serving
- 20 pieces Bamboo skewers (soaked in water for 30 minutes)
- 1/4 cup Fresh cilantro (roughly chopped)
- 1 Cucumber (sliced into rounds)
- 1 Lime (cut into wedges)
👨🍳 Instructions
-
1
Prepare the marinade by whisking together the coconut milk, minced lemongrass, turmeric, coriander, sugar, and fish sauce in a large glass bowl until the sugar is dissolved.
-
2
Add the sliced meat to the marinade, ensuring every piece is thoroughly coated. Cover and refrigerate for at least 2 hours, or ideally overnight for the best flavor penetration.
-
3
Soak your bamboo skewers in cold water for at least 30 minutes to prevent them from burning on the grill.
-
4
To make the sauce, heat a small amount of oil in a saucepan over medium heat. Add the red curry paste and garlic, sautéing for 1-2 minutes until fragrant.
-
5
Stir in the crushed peanuts, coconut milk, tamarind paste, and soy sauce. Bring to a gentle simmer.
-
6
Reduce heat to low and cook the sauce for 5-8 minutes, stirring frequently, until it thickens to a dip-like consistency and the oils begin to separate slightly.
-
7
Remove the sauce from heat and set aside. It will continue to thicken as it cools. If it becomes too thick, whisk in a tablespoon of warm water.
-
8
Thread the marinated meat onto the soaked skewers, weaving them back and forth in a 'S' shape to ensure they stay secure.
-
9
Preheat your grill or a cast-iron grill pan to medium-high heat. Lightly oil the grates to prevent sticking.
-
10
Place skewers on the grill. Cook for 3-4 minutes per side, or until the meat is cooked through and developed beautiful charred edges.
-
11
While grilling, you can brush any remaining marinade onto the meat during the first few minutes of cooking for extra juiciness.
-
12
Arrange the hot skewers on a platter, garnish with fresh cilantro, and serve immediately with the warm peanut sauce on the side.
💡 Chef's Tips
Soak skewers for at least 30 minutes to prevent them from snapping or catching fire. For the creamiest sauce, use a high-quality brand of coconut milk with a high fat content. If you cannot find lemongrass, use a teaspoon of lemon zest and a pinch of fresh ginger as a substitute. Do not overcrowd the grill; cook in batches to ensure the meat sears rather than steams. To make the sauce ahead of time, store it in the fridge and gently reheat with a splash of coconut milk.
🍽️ Serving Suggestions
Serve with a side of 'Achat' (Thai cucumber salad) to cut through the richness of the peanuts. Pair with fragrant jasmine rice or compressed rice cakes (Lontong). A cold, crisp Southeast Asian lager or a dry Riesling complements the spices perfectly. Include a side of fresh shallots and bird's eye chilies for those who enjoy extra heat.