Best Leannas Satay Sauce Recipes

EASY SATAY SAUCE RECIPE

Easy Satay Sauce Recipe image

This easy 10-minute Satay Sauce Recipe makes a great dip for chicken, pork or vegetable skewers. Smooth and creamy with a little chilli kick!

Provided by Nicky Corbishley

Time 10m

Number Of Ingredients 12

Ingredients

3 heaped tbsp smooth peanut butter
1 tbsp dark soy sauce ((use tamari for gluten free))
1/2 tsp chilli flakes (red pepper flakes)
1 tbsp fish sauce ((sub with vegetarian fish sauce if you want it vegetarian))
7 oz (200ml) coconut milk (from a tin)
1 tbsp light brown sugar
1/2 tsp ground coriander
Juice of 1 lime ((about 2 tbsp))
1/2 tsp sesame seeds
1 tbsp roasted peanuts (finely chopped)
pinch chilli flakes
1 tbsp fresh coriander (cilantro leaves)

Steps:

Place all of the satay sauce ingredients EXCEPT for the lime juice into a small pan
Heat over medium heat whilst stirring with a wooden spoon. The sauce will look thin at first, then as it comes close to boiling point, it will start to thicken. Don't let the sauce boil, just turn down the heat as it approaches boiling point and stir until thickened, then turn off the heat and stir in the lime juice.
Transfer the sauce to a serving dish and sprinkle with sesame seeds, chopped peanuts, chilli flakes and fresh coriander before serving.

Nutrition Facts : Calories 171 kcal, Carbohydrate 6 g, Protein 6 g, Fat 15 g, SaturatedFat 7 g, Sodium 396 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving

CHICKEN SATAY WITH PEANUT SAUCE

Chicken Satay with Peanut Sauce image

Provided by Jet Tila

Categories main-dish

Time 40m

Yield Ten to fifteen skewers (2 to 4 servings)

Number Of Ingredients 16

Ingredients

2 tablespoons (30 ml) vegetable oil
1 tablespoon (16 g) red curry paste, plus more if desired
2 cups (490 ml) coconut milk
2 tablespoons (30 g) chunky peanut butter, plus more if desired
2 tablespoons (30 ml) fish sauce
2 tablespoons (30 g) sugar, plus more if desired
1/2 teaspoon rice vinegar
1/4 cup (60 ml) coconut milk
1 tablespoon (15 g) curry powder
1 tablespoon (15 g) kosher salt
1 tablespoon (15 g) sugar
1 1/2 teaspoons (8 g) freshly ground black pepper
1 teaspoon garlic powder, plus more if desired
2 pounds (900 g) boneless, skinless chicken breast
Ten to fifteen 6-inch bamboo skewers, soaked in water for at least 20 minutes and up to overnight
Vegetable oil or nonstick cooking spray, for greasing

Steps:

Make the Peanut Sauce: Heat the oil in a small saucepan over high heat until hot. Add the curry paste and cook, stirring, until very fragrant and thick, about 1 minute.
Stir in the coconut milk; bring to a boil and cook, stirring constantly, for 2 minutes. Be careful not to let it boil over. Add the peanut butter and cook, stirring constantly, until the sauce begins to thicken and come together, 2 to 3 minutes.
Reduce the heat to a simmer and add the fish sauce, sugar and rice vinegar. Cook, stirring, until the ingredients are incorporated, about 1 minute more; remove from the heat. An oily film will rise to top; skim it off, if you wish. Keep the sauce warm while you make the chicken satay. (See Cook's Note.)
Make the Chicken Satay: Place the coconut milk, curry powder, salt, sugar, pepper and garlic powder in a medium bowl; whisk to combine the marinade.
Slice the chicken against the grain into 2-inch square tiles about 1/4-inch thick. Transfer to the marinade and massage to coat the chicken evenly. You can cover and marinate the chicken overnight in the refrigerator for better flavor and tenderness or cook it immediately.
Thread the chicken onto the bamboo skewers, stopping 2 inches from the bottom of each skewer.
Heat a grill or grill pan to high and preheat for at least 5 minutes. Rub a little oil on the grill grates or spray with nonstick cooking spray. Working in batches if necessary, grill the chicken on one side until you get nice char marks, 3 to 5 minutes. Flip and cook until the chicken is just cooked through, another 3 to 5 minutes. Serve the chicken satay with the peanut sauce on the side for dipping.