Thai Style Chicken Satay


1 teaspoon black pepper
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon tumeric
1 clove garlic, chopped
1 tablespoon vegetable oil
1 tablespoon light soya sauce
1 tablespoon lemon juice
1 teaspoon fish sauce
You will also need:
500 grams chicken thigh or breast meat, cut into cubes
Cucumber, cut int wedges
Spanish onion, cut into wedges
A pack of bamboo sticks
A brush
Grill griddle pan or griller
Extra oil for cooking
Peanut sauce
Peanut butter, to taste
2 tablespoons red curry paste
3 tablespoons brown sugar
3 tablespoons lemon juice
3 teaspoons fish sauce


For satay:
Marinate chicken with marinade for at least 2 hours or preferably overnight in the fridge.
Make sure to soak bamboo sticks in water for 30 minutes before skewering the meat.
Cook satays on greased grill griddle and brush on oil and leftover marinade as needed. Cook about 3 minutes on each side.
Serve satays with peanut sauce, cucumber and onions.
For Peanut Sauce:
Bring coconut milk to a boil and add the rest of the ingredients and adjust to taste accordingly.




When I was studying in Perth, I had the time and opportunities to recreate many Uniquely Singapore dishes like Carrot Cake, Char Kway Teow, Chick Kut Teh, Chicken Rice and Nasi Lemak to curb my cravings for food back home! They may not be as authentic as the taste back home since satay tastes a lot better if you cook it on charcoal grill and char kway teow is just out of this world when you can taste the wok hei, but nevertheless delicious enough to go around and made my friends and I very happy. Those were the varsity fun days.

Chicken satay is actually very easy to make!! Anyone can do this and impress their overseas guests should you decide to serve it at your dinner party and introduce some of our local delights. I forgot where I got this recipe but it should be from the net since I am always reading recipes online. It is a very good recipe and I have been using it ever since! Happy Skewering!


30.0 satays


Wednesday, March 31, 2010 - 9:41am


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