Satay Peanut Sauce Recipes

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CHICKEN SATAY WITH PEANUT SAUCE

Provided by Ree Drummond : Food Network

Categories     appetizer

Time 2h40m

Yield 20 skewers

Number Of Ingredients 22



Chicken Satay with Peanut Sauce image

Steps:

  • For the chicken: Cut the chicken tenders into 2-inch pieces and put in a large container. Whisk together the yogurt, curry powder, hot sauce, garlic, shallot, ginger and some salt in a small bowl. Pour over the chicken, cover and marinate, refrigerated, for 1 to 2 hours.
  • Meanwhile, soak the wooden skewers in water.
  • When ready to cook the chicken, heat a grill pan over medium heat.
  • Remove the chicken from the marinade and thread 2 pieces onto each skewer. Grill the chicken until cooked through with nice grill marks, 3 to 4 minutes per side. Let cool. Cover and refrigerate.
  • For the peanut sauce: In a small pot, heat the oil. Cook the curry powder, garlic, shallot and ginger until the aromatics are soft. Scrape this into a blender and add the peanut butter, coconut milk, soy sauce, brown sugar, hot chili oil, lime juice and a pinch of salt. Blend, adding the hot water a little at a time to thin it and make it smooth. Transfer to a bowl, cover and refrigerate.
  • To serve, put a bowl or ramekin of the peanut sauce in the center of a round serving plate. Arrange the skewers in a circular pattern around the bowl with the meat facing toward the center. Sprinkle with the cilantro.

2 pounds chicken tenders
1 cup yogurt
1 tablespoon curry powder
4 dashes hot sauce, or to taste
2 cloves garlic, minced
1 shallot, minced
1-inch piece fresh ginger, minced
Kosher salt
1 tablespoon vegetable oil
1 tablespoon curry powder
2 cloves garlic, minced
1 shallot, minced
1-inch piece fresh ginger, minced
1/2 cup smooth peanut butter
1/2 cup coconut milk
1/4 cup soy sauce
2 tablespoons brown sugar
1/2 teaspoon hot chili oil
Juice of 2 limes
Kosher salt
1/2 cup hot water
1/2 cup chopped fresh cilantro, for garnish

CHICKEN SATAY WITH PEANUT SAUCE

Provided by Tyler Florence

Categories     appetizer

Time 2h35m

Yield 20 skewers

Number Of Ingredients 16



Chicken Satay with Peanut Sauce image

Steps:

  • Combine the yogurt, ginger, garlic, and curry powder in a shallow mixing bowl, stir to combine. Place the chicken strips in the yogurt marinade and gently toss until well coated. Cover and let the chicken marinate in the refrigerator for at up to 2 hours.
  • Thread the chicken pieces onto the soaked skewers working the skewer in and out of the meat, down the middle of the piece, so that it stays in place during grilling. Place a grill pan over medium heat and brush it with oil to prevent the meat from sticking. Grill the chicken satays for 3 to 5 minutes on each side, until nicely seared and cooked through. Serve the satays on a platter lined with lettuce leaves and cilantro; accompanied by a small bowl of peanut sauce on the side.
  • Combine the peanut butter, soy sauce, red chili paste, brown sugar, and lime juice in a food processor or blender. Puree to combine. While the motor is running, drizzle in the hot water to thin out the sauce, you may not need all of it. Pour the sauce into a nice serving bowl and garnish with the chopped peanuts. Serve with chicken satay.

1 cup plain yogurt
1 teaspoon freshly grated ginger
1 teaspoon minced garlic
1 tablespoon curry powder
1 1/2 pounds skinless, boneless chicken breasts, cut into strips
Vegetable oil, for grilling
Butter lettuce leaves
Fresh cilantro leaves
Peanut sauce, recipe follows
1 cup smooth peanut butter
1/4 cup low-sodium soy sauce
2 teaspoons red chili paste, such as sambal
2 tablespoons dark brown sugar
2 limes, juiced
1/2 cup hot water
1/4 cup chopped peanuts, for garnish

PEANUT SATAY SAUCE

This is a wonderful, easy thai recipe I received when I did a Thai cooking course. Be warned - it is hot but it is truly wonderful. You would never go back to bought satay sauce again. What's more it freezes well so make a big batch!!

Provided by barb63

Categories     Sauces

Time 25m

Yield 10 serving(s)

Number Of Ingredients 9



Peanut Satay Sauce image

Steps:

  • Heat the oil and carefully fry the dried chilli flakes on low heat.
  • Add the spring onion, red curry paste and lime leaves and cook until fragrant.
  • Stir in 1 cup of coconut milk, the peanut butter and sugar.
  • Bring to the boil, stirring, and add the lime juice.
  • Thin to desired consistency with remaining coconut milk.

Nutrition Facts : Calories 183.4, Fat 15.9, SaturatedFat 6, Sodium 98, Carbohydrate 8.2, Fiber 1.7, Sugar 4.4, Protein 5.2

1 tablespoon oil
2 -3 teaspoons crushed dried chili pepper flakes
1/2 cup finely sliced spring onion
1 tablespoon red curry paste
2 kaffir lime leaves, vein removed,chopped finely
1 -1 1/2 cup coconut milk
3/4 cup crunchy peanut butter
2 tablespoons palm sugar (or white will do)
1 lime, juice of

BEEF SATAY WITH PEANUT SAUCE

A delicious traditional peanut satay. Great for barbecues and dinner parties. Will really impress! Make sure you use sesame oil, as the flavour is important!!!

Provided by Dee-licious

Categories     Meat

Time P1DT45m

Yield 6 serving(s)

Number Of Ingredients 16



Beef Satay With Peanut Sauce image

Steps:

  • In a bowl, stir together all of the ingredients for the marinade, coat meat thoroughly and leave to marinate 4 hours, or overnight is best.
  • When marinated, thread onto skewers if you like, otherwise pan fry or barbecue.
  • Cook meat on BBQ, grill or pan until cooked. Keep warm.
  • Mix together all the Peanut sauce ingredients in a small saucepan, heat gently over low heat until peanut butter is melted and all ingredients are combined and hot. Serve with meat. Satay is always best served with jasmine or white rice.

500 g beef steaks, diced
2 garlic cloves, crushed
1 1/2 teaspoons ground ginger
1 tablespoon brown sugar
1 tablespoon soy sauce
1 tablespoon lime juice
2 teaspoons sesame oil
1 teaspoon coriander
1 teaspoon turmeric
1/2 teaspoon chili powder
300 ml coconut milk
8 tablespoons peanut butter
1/2 small onion, grated
2 teaspoons brown sugar
1/2 teaspoon chili powder
1 tablespoon soy sauce

CHICKEN SATAY WITH PEANUT SAUCE

Flavorful Thai-style chicken skewers are topped with a sweet and spicy peanut sauce. Serve with white rice for a complete meal!

Provided by Allrecipes

Categories     World Cuisine Recipes     Asian     Thai

Time 2h40m

Yield 4

Number Of Ingredients 15



Chicken Satay With Peanut Sauce image

Steps:

  • Combine 1/2 cup coconut milk, 2 teaspoons curry powder, 1 teaspoon sugar, 1 teaspoon fish sauce, and granulated garlic in a bowl; add chicken pieces and toss to coat. Cover and refrigerate for at least 2 hours.
  • Thread marinated chicken pieces onto skewers.
  • Heat olive oil in a large skillet over medium-high heat. Cook chicken skewers in hot oil until browned and no longer pink in the center, 3 to 4 minutes on each side.
  • Bring 3/4 cup coconut milk to a simmer in small saucepan or skillet over medium heat. Stir 1 tablespoon curry powder into the coconut milk and simmer for 4 minutes. Add chicken broth, peanut butter, 1 tablespoon sugar, lime juice, and 1 tablespoon fish sauce; simmer for 1 minute. Serve dipping sauce with chicken skewers.

Nutrition Facts : Calories 466.2 calories, Carbohydrate 12.1 g, Cholesterol 69.9 mg, Fat 34 g, Fiber 2.7 g, Protein 31.7 g, SaturatedFat 17 g, Sodium 655.1 mg, Sugar 6.1 g

½ cup unsweetened coconut milk
2 teaspoons yellow curry powder
1 teaspoon white sugar
1 teaspoon fish sauce
½ teaspoon granulated garlic
1 pound skinless, boneless chicken breasts, cut into strips
8 skewers
2 tablespoons olive oil
¾ cup unsweetened coconut milk
1 tablespoon yellow curry powder
½ cup chicken broth
¼ cup creamy peanut butter
1 tablespoon white sugar
1 tablespoon lime juice
1 tablespoon fish sauce

SATAY PEANUT SAUCE/NAAM JIM SATAY

If you have the homemade red curry paste on hand, this sauce comes together pretty fast and will last five days, sealed tightly and refrigerated.

Provided by James Syhabout

Categories     HarperCollins     Peanut     Chile Pepper     Sauce     Condiment     Condiment/Spread     Coconut

Yield Makes about 1 quart

Number Of Ingredients 7



Satay Peanut Sauce/Naam Jim Satay image

Steps:

  • Heat the oil in a wok or heavy saucepan over medium-high heat. When the oil registers 350°F on a deep-fry thermometer, carefully lower in the peanuts and fry until they turn a rich caramel brown. Remove with a strainer and transfer to paper towels to drain and cool.
  • Transfer the cooled peanuts to a mortar and lightly crush them with a pestle to a coarse texture; set aside. Combine the red curry paste and 1/4 cup (65 grams) of the coconut milk in a medium saucepan over medium heat. Cook, stirring occasionally, until the oil separates and the mixture becomes fragrant-be careful not to let it scorch. Add the remaining 1 1/2 cups (325 grams) coconut milk, the measured salt, water, brown sugar, and crushed peanuts. Bring to a boil, then turn off the heat and let the mixture stand for 45 minutes to 1 hour to cool and allow the peanuts to hydrate.
  • Transfer to a blender and puree until the sauce is smooth. Taste and adjust the seasoning with more salt as needed.

1 quart (820 grams) canola oil, for frying
1 1/2 cups (336 grams) skinless peanuts
1/8 cup (18 grams) red curry paste
1 3/4 cups (455 grams) unsweetened coconut milk
1 tablespoon (11 grams) kosher salt, plus more as needed
1/2 cup (120 grams) water
1 1/2 cups (180 grams) dark brown sugar

SATAY SAUCE

Whip up this simple peanut sauce recipe in just 10 minutes. Serve with chicken or vegetable skewers for a starter or party nibble. Kids love it too!

Provided by Barney Desmazery

Categories     Condiment

Time 10m

Number Of Ingredients 6



Satay sauce image

Steps:

  • Mix the lime juice, honey, soy sauce, curry powder and peanut butter in a small bowl. Add a splash of water if it's too stiff. Transfer to a small pan with the coconut milk, and heat gently for 5 mins stirring continually, until combined.

Nutrition Facts : Calories 158 calories, Fat 13 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 5 grams carbohydrates, Sugar 4 grams sugar, Fiber 2 grams fiber, Protein 4 grams protein, Sodium 0.6 milligram of sodium

½ lime, juiced
1 tsp clear honey
1 tbsp soy sauce
1 tbsp curry powder
3 tbsp smooth peanut butter
165ml can coconut milk

SATAY PEANUT SAUCE

You may substitute a commercial Thai red-curry spice paste for the one made in the first step.

Provided by Martha Stewart

Categories     Appetizers

Number Of Ingredients 13



Satay Peanut Sauce image

Steps:

  • Finely chop the chiles, garlic, shallots, lemongrass, ginger, coriander seeds, and cumin seeds. Place in a mini food processor or blender, and process until fine.
  • Heat the oil, and fry spice paste for several minutes. Add the tamarind pulp, sugar, and fish sauce; simmer 2 minutes more.
  • Add 2/3 cup water and the coconut milk, and bring to a boil.
  • Reduce heat; add crushed peanuts. Mix thoroughly, and remove from heat. Serve.

1/4 cup vegetable oil
1 tablespoon tamarind pulp
1 tablespoon granulated white, or palm sugar
1 teaspoon fish sauce
2/3 cup coconut milk
2 cups unsalted roasted peanuts, crushed
6 dried red chiles, soaked in water
6 cloves garlic, peeled and sliced
3 shallots, peeled and sliced
2 stalks lemongrass, outer leaves removed and roughly chopped
1 half-inch piece ginger, peeled and chopped
1 teaspoon coriander seeds
1/2 teaspoon cumin seeds

SATAY SAUCE

This is a basic Malaysian/Thai Satay Sauce - Its wonderful!

Provided by SMTUNE

Categories     Appetizers and Snacks

Time 10m

Yield 12

Number Of Ingredients 6



Satay Sauce image

Steps:

  • In a saucepan over medium heat, combine coconut milk, peanut butter, onion, soy sauce, brown sugar, and pepper flakes. Bring to a boil, stirring frequently. Remove from heat, and keep warm.

Nutrition Facts : Calories 112.1 calories, Carbohydrate 3.9 g, Fat 10.2 g, Fiber 1 g, Protein 3.3 g, SaturatedFat 5.3 g, Sodium 127.8 mg, Sugar 1.9 g

1 (10 ounce) can coconut milk
½ cup crunchy peanut butter
½ small onion, grated
1 tablespoon dark soy sauce
2 teaspoons brown sugar
½ teaspoon red pepper flakes

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