Chicken Satay Sticks + Peanut Sauce


Chicken marinade

  • 150ml of coconut cream

  • 2 tbs of soy sauce gluten free

  • 3 tbs of oyster sauce gluten free

  • 2 tbs of yellow curry powder

  • 1 tsp of turmeric powder 

  • 2 tbsp of sugar 

  • 500g of chicken thighs slice in cube

  • 1 tbs of coriander seed (cracked)

  • 1 tbs of white pepper powder

Peanut Sauce

  • 300ml of coconut cream 

  • 2 tbs of canola oil

  • 100g of peanut crush

  • 30g of Massaman curry paste

  • 20g of red curry paste

  • 100 of soft palm sugar

  • 3 tbs of tamarind paste

  • 1 tbs of honey

  • 4 tbs of peanut butter

How to:

For chicken satay,

  1. In a small bowl; combine coconut cream, soya sauce, oyster sauce, sugar, curry powder, turmeric powder, yellow curry powder, white pepper powder and cracked coriander seed together to make marinaded sauce.

  2. In a large bowl; put sliced chicken together with marinate mixture, marinate overnight in fridge.

  3. Put chicken in Skewer about 4-5 inches as desired, brush canola oil on preheated pan and started to cooked through reaching internal heated of for 12-15 minutes both side completely cooked.


For Peanut sauce,

  1. Preheat canola oil whisk together with both curry paste in low heat then pour coconut cream until boil. Add put palm sugar and peanut butter.

  2. Heat up the sauce until both palm sugar and peanut butter blend with coconut cream. Then add honey, crushed peanut and tamarind sauce, whisk 2-3 tablespoons of water until desired consistency is reached.

  3. Set the sauce aside. Serve on top or side with chicken skewer.



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