Satay with Peanut Sauce
Submitted by Princess
Grilled satay skewers marinated in soy, curry, and lime with a creamy coconut peanut dipping sauce. Works with chicken, beef, or pork for appetizers or a full meal.
YIELD
18 servingsPREP
20 minCOOK
10 minREADY
150 minSatay done right starts with the marinade. This one hits every note: soy sauce, fresh lime juice, curry powder, brown sugar, and crushed chiles all working together to build layers of salty, sour, sweet, and spicy on thin strips of meat. Two hours at room temp gets you solid flavor; overnight in the fridge gets you something special.
The peanut sauce is the real draw here. Crunchy peanut butter simmered with coconut milk, fresh ginger, garlic, and a hit of cayenne, then blended smooth with chicken stock and cream. It’s rich and complex without being fussy, and it comes together in about 15 minutes on the stove.
Thread the meat in a serpentine weave along soaked bamboo skewers so the strips stay flat and cook evenly. Grill over medium-hot coals (or under a broiler) for 6 to 8 minutes, turning and basting with the marinade. You want crispy, charred edges with a juicy interior.
Kitchen Tips
- Soak bamboo skewers at least 30 minutes before grilling. Dry skewers catch fire and snap.
- Slice meat against the grain and very thin (about ⅛ inch). Partially freezing the meat for 20 minutes makes thin slicing much easier.
- The peanut sauce thickens as it cools. If it gets too thick for dipping, thin it with a splash of warm coconut milk or chicken stock.
- Make the sauce ahead. It holds well refrigerated for a couple of days. Bring to room temperature before serving.
Variations
- Shrimp satay: Use large peeled shrimp instead of meat. Reduce grilling time to 3-4 minutes total.
- Almond butter swap: For a peanut-free version, use almond butter in both the marinade and sauce. The flavor shifts slightly nuttier but works well.
Ingredients
Directions
MARINADE: Combine brown sugar, curry powder, peanut butter, soy sauce, lime juice, garlic and crushed chiles to taste in a shallow dish.
Thread the meat pieces on water soaked bamboo skewers, weaving skewers in and out of meat lengthwise to create a serpentine design.
Place the skewers in the soy sauce mixture.
Marinate at room temperature for at least 2 hours or in the refrigerator as long as overnight for a more intense flavor.
PEANUT SAUCE: Combine peanut butter, coconut milk, lemon juice, soy sauce, brown sugar, ginger, garlic and cayenne pepper to taste in a sauce pan over moderate heat and cook, stirring constantly, until the sauce is as thick as heavy cream, about 15 minutes.
Transfer to a food processor or blender and purée briefly.
Add chicken stock and cream; blend until smooth.
Reserve. (This mixture may be made several hours ahead and refrigerated. Return to room temperature before serving.)
Prepare a moderate charcoal fire in an open grill or preheat the broiler.
Cook the skewered meat, turning several times and basting with the marinade, over medium-hot coals (or under a broiler) until crispy on the outside but still moist inside, about 6 to 8 minutes.
Sprinkle with lime zest and garnish with cilantro leaves.
Serve with the peanut sauce for dipping.
Makes about 18 skewers; allow 2 per serving as an appetizer, 4 or more as a main coarse.
For a main dish, serve with steamed rice, salad and grilled or steamed asparagus or other vegetable.
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