Satay (chicken or tofu)

The original recipe from Damn Delicious uses chicken, but I’ve made this with both chicken and tofu, and it’s equally delicious! Can be served with rice, or with veg – I usually serve mine in a Buddha bowl style with an assortment of sides.


PREP: 2 HOURS 30 MINUTES | COOK: 20 MINUTES | SERVES: 4


Ingredients:

  • 1/2 cup coconut milk
  • 4 tablespoons reduced sodium soy sauce (or tamari for GF)
  • 4 teaspoons curry powder
  • 3 teaspoons turmeric
  • 3 cloves garlic, minced
  • 2 tablespoon freshly grated ginger
  • 1 tablespoon brown sugar
  • 1 tablespoon fish sauce
  • 1kg, skinless chicken thighs, cut into 1-inch chunks (or firm tofu)
  • 1 tablespoon oil
  • Salt and freshly ground black pepper, to taste

FOR THE PEANUT SAUCE

  • 3 tablespoons creamy peanut butter
  • 1 tablespoon reduced sodium soy sauce (or tamari for GF)
  • 1 tablespoon freshly squeezed lime juice
  • 2 teaspoons brown sugar
  • 2 teaspoons chili sauce, or more, to taste (optional)
  • 1 teaspoon freshly grated ginger

Instructions:

  1. To make the peanut sauce, whisk together peanut butter, soy sauce, lime juice, brown sugar, chili garlic sauce and ginger in a small bowl. Whisk in 2-3 tablespoons water until desired consistency is reached; set aside.
  2. In a medium bowl, combine coconut milk, soy sauce, curry powder, turmeric, garlic, ginger, brown sugar and fish sauce.
  3. In a large bowl, combine chicken (or tofu) and coconut milk mixture; marinate for at least 2 hours to overnight, mixing occasionally.
  4. Drain the chicken or tofu from the marinade, discarding the marinade.
  5. Preheat grill to medium high heat. Add oil and cook chicken or tofu, turning occasionally, until cooked through, about 12-15 minutes.
  6. Serve immediately with peanut sauce and preferred sides.

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