Satay with peanut sauce & cucumber and mint salad

Satay with peanut sauce & cucumber and mint salad

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  • 0:30 Prep
  • 0:20 Cook
  • 4 Servings
  • Advanced

Marion Grasby’s fresh, minty salad teams perfectly with the rich and fragrant peanut sauce.

Featured in
Main recipes, Chicken recipes


  • 2 cloves garlic, halved
  • 2 teaspoons white peppercorns
  • 2cm piece ginger, thinly sliced
  • 1 1/2 teaspoons ground turmeric
  • 80ml (1/3 cup) vegetable oil
  • 1 teaspoon fish sauce
  • 800g chicken thigh fillets, cut into 2cm x 3cm pieces
  • Steamed rice, to serve

Peanut Sauce

  • 2 teaspoons coriander seeds
  • 2 teaspoons cumin seeds
  • 1 small onion, roughly chopped
  • 1 red birds-eye chilli, roughly chopped, plus extra, to serve
  • 2cm piece ginger, thinly sliced
  • 1/2 teaspoon ground turmeric
  • 2 tablespoons vegetable oil
  • 400ml can coconut milk
  • 75g (1/2 cup) roasted unsalted peanuts
  • 2 tablespoons crunchy peanut butter
  • 1 tablespoon tamarind puree (see note)
  • 65g (1/4 cup) palm sugar, finely grated (see note)
  • 1 tablespoon lime juice
  • 2 teaspoons fish sauce

Cucumber and mint salad

  • 1 lime, juiced
  • 1 teaspoon fish sauce
  • 1 teaspoon palm sugar, finely grated
  • 2 Lebanese cucumbers, peeled, thinly sliced lengthways
  • 1/2 cup mint leaves
  • 1/2 cup coriander leaves
  • 2 eschalots, thinly sliced


  • For this recipe, you will need 12 x 25cm wooden bamboo skewers, soaked in water for 20 minutes


  • Step 1
    To make chicken satay marinade, using a pestle and mortar, pound garlic, peppercorns and ginger to a paste. Transfer to a bowl and stir in turmeric, oil and fish sauce. Add chicken and stir to coat well. Cover with plastic wrap and refrigerate for at least 30 minutes.
  • Step 2
    To make the peanut sauce, place coriander and cumin seeds in a frying pan over medium heat and stir for 1 minute or until fragrant. Cool. Using a pestle and mortar, pound to a powder. Process onion, garlic, chilli, ginger and turmeric in a food processor to a paste. Heat oil in a saucepan over low heat. Add paste and cook, stirring, for 5 minutes. Add coconut milk, stir to combine, then bring to a simmer.
  • Step 3
    Meanwhile, process peanuts in a food processor until they resemble breadcrumbs. Stir ground peanuts, peanut butter, tamarind puree, palm sugar, lime juice and fish sauce into the coconut-milk mixture and simmer gently for 5 minutes. Adjust flavour with a little more palm sugar, lime juice or fish sauce, if desired (the sauce should be sweet with hints of sourness). Cover and keep warm until needed.
  • Step 4
    To make salad dressing, place lime juice, fish sauce and palm sugar in a bowl and whisk until sugar dissolves.Preheat a barbecue or chargrill pan over high heat. Thread 3–4 pieces of chicken onto each skewer. Cook satay, in 3 batches, for 2 minutes each side or until just cooked through. Keep warm in a medium oven.
  • Step 5
    Meanwhile, to make salad, toss cucumber, mint leaves, coriander leaves and eschalots with dressing.
  • Step 6
    Serve satay with peanut sauce, steamed rice, cucumber and mint salad and extra chilli.


If you prefer a looser peanut sauce, simply add more coconut milk to the mixture in step 3. Or, for a thicker sauce, reduce the quantity of coconut milk. Jeeny’s Oriental Foods Tamarind Puree and Palm Sugar are from selected supermarkets and Asian grocers.

  • Author: Marion Grasby
  • Image credit: Mark Roper
  • Publication: MasterChef



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