The Best Satay Chicken

The Best Satay Chicken


  • 1/2 cup natural peanut butter (about 150g)
  • 1 full cup coconut milk (about 250-260g)
  • 3 tbsp brown sugar
  • 1.5 tbsp dark soy sauce (can replace with Tamari)
  • 1.5 tbsp tomato paste concentrate
  • 1 tbsp lemon juice/white vinegar
  • 1/2 finely chopped onion (about 50g)
  • 1 finely chopped red chilli (use 1/2 or none for less heat)
  • 1 cup water
  • 2 tsp curry powder
  • 1 tbsp light olive oil


  • 350g vegan Chicken/Tofu (cubed in approx 3cm pieces to fit on skewers)
  • 2 tbsp coconut milk
  • 1 tbsp peanut butter
  • 1/2 tbsp soy sauce
  • 1 tsp tomato paste concentrate
  • 1 tsp curry powder


  • Heat the oil in a large and deep non-stick frying pan.
  • Fry onion until golden on medium heat while stirring occasionally.
  • Mix in the tomato paste and cook for 1-2 minutes on medium heat. Stir to avoid burning.
  • Add all the remaining ingredients and mix/whisk until no lumps, while it’s cooking on medium heat.
  • Cook for few minutes until it’s smooth and thick like béchamel sauce. Stir occasionally. Keep aside (once it cools down it will thicken a little more)
  • Taste and adjust salt if needed. I normally add more soy sauce if it needs salt.

Grilled Satay Chicken

  • Mix in all the ingredients for marinade including Chicken/Tofu and leave for 10 minutes.
  • Pierce them onto skewers and grill until slightly charred. Turn them over for even cooking and char. (It should take 2-3 min each side)

Serving suggestion:

  • Serve the skewers with a bowl of satay sauce with. if serving as a meal, serve some Jasmine rice too.

Note: If serving the sauce later out of the fridge, heat it up with a dash of water/coconut milk and adjust seasoning before serving.

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