Satay with Peanut Sauce

Name: Satay with Peanut Sauce
Prep time: 1 h 10 min
Cook time: 12 min
Total time: 1 h 22 min
Yield: 4 servings
Cuisine: Indonesian
Ingredients: 600g chicken thigh, cubed; 1 stalk lemongrass, minced; 2 tsp turmeric; 1 tsp cumin; 1 tsp coriander; 2 tbsp coconut milk; 200g smooth peanut butter; 200ml coconut milk for sauce; 2 tbsp red curry paste; 2 tbsp lime juice; 1 tbsp palm sugar

Malaysian and Indonesian grilled skewers with turmeric, lemongrass and peanut sauce. Marinating the chicken for at least an hour, not just a quick toss, lets the lemongrass and turmeric actually penetrate the meat instead of sitting on the surface.

Total time

82 min

Prep

70 min

Cook

12 min

Difficulty

easy

Cuisine

Indonesian

gluten-free

Ingredients

600gchicken thigh, cubed

1 stalklemongrass, minced

2 tspturmeric

1 tspcumin

1 tspcoriander

2 tbspcoconut milk

200gsmooth peanut butter

200mlcoconut milk for sauce

2 tbspred curry paste

2 tbsplime juice

1 tbsppalm sugar

Instructions

Marinate chicken with lemongrass, turmeric, cumin, coriander and coconut milk 1+ hours.

Thread onto skewers.

Grill over high heat 8–10 minutes, turning.

Make peanut sauce: combine peanut butter, coconut milk, curry paste, lime and palm sugar. Heat until smooth.

Serve skewers with peanut sauce and cucumber slices.

Nutrition (estimated)

Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.

Calories

297

Protein

47.3g

Fat

7.7g

Carbs

7.4g

Fiber

0.7g

Sodium

262mg

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