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    Malay chicken or beef peanut satay

    Malay chicken or beef peanut satay recipe

    Sticky, smoky and packed with punchy flavour, this Malay-inspired satay is the kind of dish that turns an ordinary dinner into something a little more special.

    Whether you opt for tender chicken or richly flavoured beef, the magic lies in the marinade – a warm blend of spices that soaks into every bite. But it’s the peanut sauce that truly steals the show. Creamy, slightly sweet and laced with citrusy brightness, it brings a comforting depth that perfectly balances the charred, savoury skewers.

    Serve these golden, just-off-the-grill satay sticks scattered with fresh chilli and spring onion for a vibrant finish. It’s fuss-free, deeply satisfying, and made for sharing  –  preferably straight from the pan while everything is still warm and irresistible.

    Print Recipe

    Malay chicken or beef peanut satay

    Ingredients

    • 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

    Instructions

    1

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

    2

    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.

    3

    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.

    4

    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.

    5

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

    ALSO SEE: CHICKEN SKEWERS WITH SWEET CHILLI DIPPING SAUCE

    Chicken skewers with sweet chilli dipping sauce

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