Thai Chicken Sate with Peanut Sauce

Name: Sate Ayam Thailand dengan Saus Kacang
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 25 porsi
Cuisine: Indonesian
Ingredients: 2 pounds skinless and boneless chicken breast (sliced 1 inch wide x 4-5 inches length); ½ cucumber (sliced); 2 teaspoons Masaman curry paste (or red curry paste); ½ teaspoon turmeric powder; ½ teaspoon ground coriander; ¼ teaspoon ground cayenne pepper; 1½ tablespoons minced garlic; 2 tablespoons fish sauce; 2½ teaspoons sweet soy sauce; 2½ teaspoons sugar; ¼ teaspoon white pepper; ⅓ cup coconut milk; ½ cup creamy peanut butter; ¾ cup coconut milk; 2 tablespoons Thai red curry paste (or Massaman curry paste); 2 tablespoons apple cider vinegar; 1 tablespoon sugar (or to taste); 2 tablespoons ground peanut; salt to taste

Thai Chicken Sate with Peanut Sauce – Thai chicken sate with peanut sauce. Make these at home with this easy recipe-much cheaper, delicious, and you can have as many sticks as you want!

⏱️ 50 min 🔪 Prep: 30 min 🔥 Cook: 20 min 📊 Medium ⭐ 4.8 (26) 👁️ 5 views

👨‍🍳 Start Cooking

Foto: Rasa Malaysia

Ingredients

25 servings

2 pounds skinless and boneless chicken breast (sliced 1 inch wide x 4-5 inches length)
½ cucumber (sliced)
2 teaspoons Masaman curry paste (or red curry paste)
½ teaspoon turmeric powder
½ teaspoon ground coriander
¼ teaspoon ground cayenne pepper
1½ tablespoons minced garlic
2 tablespoons fish sauce
2½ teaspoons sweet soy sauce
2½ teaspoons sugar
¼ teaspoon white pepper
⅓ cup coconut milk
½ cup creamy peanut butter
¾ cup coconut milk
2 tablespoons Thai red curry paste (or Massaman curry paste)
2 tablespoons apple cider vinegar
1 tablespoon sugar (or to taste)
2 tablespoons ground peanut
salt to taste

Steps

Slice the chicken breast against the grain into pieces that are at least 1 inch (2.5 cm) wide. Mix in the marinade, ensuring all pieces are well coated. Marinate the chicken in the refrigerator for at least 30 minutes.
Add all the ingredients for the peanut sauce to a saucepan. Using a whisk, quickly combine the ingredients before placing the saucepan on the stove over low heat. Continue whisking the peanut sauce until all the ingredients are well combined.
As soon as the peanut sauce starts to simmer and bubble, turn off the heat. (If you prefer a thinner sauce, you can add a little water to dilute it during cooking.) Remove from heat and top with ground peanuts. The Thai peanut sauce is now ready. You can store any leftovers in the fridge for up to a week without losing its fresh taste.
Remove the marinated chicken from the refrigerator. Thread the chicken onto wooden skewers lengthwise. Grill the satay for 4 minutes on each side, or until it reaches your desired tenderness.
Serve with peanut sauce and sliced cucumber.

Nutrition Facts (per serving)

100 kkal

Protein 12g (44%)

Carbs 5g (19%)

Fat 10g (37%)

Macronutrients

Calories1005% DV

Protein12g24% DV

Carbs5g2% DV

Fat10g15% DV

*DV = Daily Value based on a 2,000 calorie diet

💰 Cost Estimate

Total Ingredients Rp 15.200

Per Serving Rp 608/serving

🏠 Save ~Rp 30.400 compared to buying!

📋 Price Breakdown (16% ingredients detected)

Ingredient	Amount	Unit Price	Subtotal
skinless and boneless chicken breast	2 pounds	Rp 35.000/kg	Rp 7.000
cucumber	0.5	-	-
Masaman curry paste	2 teaspoons	Rp 40.000/kg	Rp 8.000
turmeric powder	0.5 teaspoon	Rp 8.000/100g	Rp 200
ground coriander	0.5 teaspoon	-	-
ground cayenne pepper	0.25 teaspoon	-	-
minced garlic	1.5 tablespoons	-	-
fish sauce	2 tablespoons	-	-
sweet soy sauce	2.5 teaspoons	-	-
sugar	2.5 teaspoons	-	-
white pepper	0.25 teaspoon	-	-
coconut milk	0.333 cup	-	-
creamy peanut butter	0.5 cup	-	-
coconut milk	0.75 cup	-	-
Thai red curry paste	2 tablespoons	-	-
apple cider vinegar	2 tablespoons	-	-
sugar	1 tablespoon	-	-
ground peanut	2 tablespoons	-	-
salt to taste	-	-	-