Satay with Peanut Sauce

Satay with Peanut Sauce

Do you like peanut sauce? Then say less! This is another incredible recipe from Chef Todd for the most amazing satay with peanut sauce. You can choose to make it with beef, pork, or chicken.

Satay with Peanut Sauce

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By Chef Todd Leonard Serves: 18


  • Meat:
  • 1 Tbsp light brown sugar
  • 1 Tbsp curry powder
  • 2 Tbsps crunchy peanut butter
  • 1/2 cup soy sauce
  • 1/2 cup fresh lime juice
  • 2 garlic cloves (minced or pressed)
  • crushed dried red chili peppers
  • 1 pound beef, pork or chicken (very thinly sliced, cut 1/2" wide 2" long strips)
  • Peanut Sauce:
  • 2/3 cup crunchy peanut butter
  • 1 1/2 cups unsweetened coconut milk
  • 1/4 cup fresh lemon juice
  • 2 Tbsps soy sauce
  • 2 Tbsps brown sugar or molasses
  • 1 tsp grated fresh ginger root
  • 4 garlic cloves (minced or pressed)
  • ground cayenne pepper
  • 1/4 cup homemade chicken stock
  • 1/4 cup heavy cream
  • Garnishes:
  • grated lime zest
  • fresh cilantro sprigs





Combine brown sugar, curry powder, peanut butter, soy sauce, lime juice, garlic and crushed chiles to taste in a shallow dish.


Thread the meat pieces on water soaked bamboo skewers, weaving skewers in and out of meat lengthwise to create a serpentine design.


Place the skewers in the soy sauce mixture.


Marinate at room temperature for at least 2 hours or in the refrigerator as long as overnight for a more intense flavor.


Peanut sauce:


Combine peanut butter, coconut milk, lemon juice, soy sauce, brown sugar, ginger, garlic and cayenne pepper to taste in a sauce pan over moderate heat.


Cook, stirring constantly, until the sauce is as thick as heavy cream, about 15 minutes.


Transfer to a food processor or blender and puree briefly. Add chicken stock and cream; blend until smooth. Reserve. (This mixture may be made several hours ahead and refrigerated. Return to room temperature before serving.)




Prepare a moderate charcoal fire in an open grill or preheat the broiler.


Cook the skewered meat, turning several times and basting with the marinade, over medium-hot coals (or under a broiler) until crispy on the outside but still moist inside, about 6 to 8 minutes.


Sprinkle with lime zest and garnish with cilantro leaves. Serve with the peanut sauce for dipping.


Makes about 18 skewers; allow 2 per serving as an appetizer, 4 or more as a main coarse. For a main dish, serve with steamed rice, salad and grilled or steamed asparagus or other vegetable.

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