Malay chicken or beef peanut satay

October 1, 2012 (Last Updated: January 11, 2019)
Malay chicken or beef peanut satay recipe

You can customise this dish to suit your own meaty tastes, but Malay chicken or beef peanut satay is delicious no matter what. Peanut sauce is a uniquely delicious addition, full of slightly sweet, earthy flavours. 

Malay chicken or beef peanut satay


  • 5ml (1 tsp) vegetable oil
  • 1 onion, chopped
  • 1 garlic clove, chopped
  • 1 red chilli, chopped
  • 2,5ml (½ tsp) turmeric
  • 15ml (1 tbsp) ground coriander
  • 15ml (1 tbsp) fresh ginger, finely chopped
  • juice of 2 limes
  • 15ml (1 tbsp) soy sauce
  • 15ml (1 tbsp) brown sugar
  • 30ml (2 tbsp) crunchy peanut butter
  • 60ml (¼ cup) water
  • 30ml (2 tbsp) vegetable oil, for frying
  • Satay

  • 500g skinless deboned chicken thighs or 500g rump, thinly sliced
  • 1 small onion, chopped
  • a pinch of sea salt
  • 10ml (2 tsp) brown sugar
  • 10ml (2 tsp) ground coriander
  • 10ml (2 tsp) turmeric
  • 10ml (2 tsp) ground cumin
  • 5ml (1 tsp) chilli powder
  • 10ml (2 tsp) curry powder
  • 5ml (1 tsp) sesame oil
  • soaked bamboo skewers
  • spring onions, sliced, to serve
  • red chilli, sliced, to serve



Add all of the ingredients except the oil to a blender and blitz with small bursts until a wet mixture forms.


Heat the oil in a non-stick frying pan or wok and fry the paste until the mixture becomes thick and dries slightly, about 8 minutes. Remove from the heat and set aside.


For the satay, place the chicken or beef in a large bowl. Add the remaining ingredients and mix well. Cover with plastic wrap and refrigerate for 1 – 2 hours.


Thread strips of chicken and beef onto the soaked bamboo skewers. Heat a griddle pan over high heat and grill for 4 – 5 minutes on each side, basting with the remaining marinade.


Serve the satay with the peanut sauce, extra fresh chillies and thinly sliced spring onions.

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