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Malaysian chicken and beef satay skewers served with peanut dipping sauce on a plate.

Satay with Malaysian Peanut Sauce

Grilled Malaysian satay made with marinated chicken and beef skewers, cooked until lightly charred and served with peanut sauce, cucumber and onion.
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Prep Time 20 minutes
Cook Time 20 minutes
Marinating Time 20 minutes
Total Time 1 hour
Servings: 4
Course: Main Dish, Snack
Cuisine: Malaysian
Ingredients Method Notes

Ingredients
 

For the Satay
  • 14 ounces (400g) chicken thighs, cut into small chunks
  • 14 ounces (400g) beef, cut into small chunks
  • 3 tablespoons coconut milk
  • 2 tablespoons soy sauce
  • 1 tablespoon sugar
  • 1 tablespoon oil
  • 2 cloves garlic, minced
  • 1 tablespoon grated ginger
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground coriander
  • ½ teaspoon cumin
  • ½ teaspoon chili powder
  • Bamboo skewers, soaked in water
For the Peanut Sauce
  • 1 cup (250g) roasted peanuts, unsalted
  • 1 cup (240ml) water
  • 2 tablespoons oil
  • 2 tablespoons finely chopped shallots
  • 2 cloves garlic, minced
  • 2 tablespoons tamarind water
  • 1 to 2 tablespoons sugar
  • 1 tablespoon soy sauce
  • 2 tablespoons chili paste or sambal
  • ½ teaspoon ground turmeric
  • ½ cup (120ml) coconut milk
To Serve
  • ½ cucumber, sliced
  • ½ red onion, cut into wedges
  • Rice cakes (optional)

Method
 

  1. Mix the coconut milk, soy sauce, sugar, oil, garlic, ginger, turmeric, coriander, cumin and chili powder in a bowl.
  2. Add the chicken and beef, turning to coat well. Leave to marinate for at least 20 minutes.
  3. Thread the meat onto skewers, pressing pieces close together without compacting them.
  4. Blend the peanuts with water until smooth but slightly textured.
  5. Heat oil in a pan and cook the shallots and garlic until fragrant.
  6. Add the chili paste and turmeric, stirring briefly to release the aroma.
  7. Pour in the peanut mixture, then add tamarind water, sugar and soy sauce. Stir to combine.
  8. Simmer the sauce, stirring often, until thickened.
  9. Stir in the coconut milk and cook a few more minutes until smooth.
  10. Heat a grill pan or outdoor grill until hot.
  11. Cook the skewers, turning often, until the meat is cooked through with light charring on the edges.
  12. Serve the satay hot with peanut sauce, cucumber, red onion and rice cakes if using.

Notes

  • Cut the meat into evenly sized pieces so it cooks at the same rate.
  • If the sauce gets too thick, add a little water to loosen it.
  • The finished sauce should balance sweet, savory, tangy and a gentle heat.
  • For a shortcut, you can use this 3-ingredient satay sauce instead.