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Thai Satay with Peanut Sauce

Thai Satay with Peanut Sauce

Thai Satay with Peanut Sauce


This is my take on Forum member Phoenix’s awesome Satay recipe. Be sure to serve this with Cucumber Salad.

Marinade Ingredients

  • 16 Oz chicken, pork, beef or shrimp
  • 8 tablespoons coconut milk
  • 2 tablespoons soy sauce
  • 1 tablespoon curry paste
  • 1 teaspoon fish sauce
  • 1 teaspoon sugar

Marinade Instructions

  • Cut meat into bite-sized cubes.
  • Mix well coconut milk, soy sauce, curry paste, fish sauce and sugar in a bowl.
  • Stir meat into marinade until well-coated.
  • Put meat and marinade into large zip-lock baggie and refrigerate up to 24 hours.


Peanut Dipping Sauce Ingredients

  • 5 Oz unsweetened coconut cream
  • 4 tablespoons crunchy peanut butter
  • 1 garlic clove, chopped
  • 1 tablespoon sugar
  • 1 tablespoon fish sauce
  • 1-3 tablespoons chili paste (hot)
  • 1 lemon grass bulb, finely chopped

Peanut Dipping Sauce Instructions

  • Place all ingredients into a wok or large pan over med-low heat, stirring constantly.
  • Continue stirring until all ingredients are combined. Do not allow sauce to go beyond a light simmer.
  • Pour dipping sauce into a small bowl or bowls. It’s OK to let it cool to room temperature. Serve with the meal.


Grilling Instructions

  • Soak bamboo skewers in water at least 1 hour prior to grilling
  • Place marinaded meat on pre-soaked bamboo skewers.
  • Grill for about 8-10 minutes over medium heat, turning once after 4-5 minutes.


Yield: 4 servings. Serve the meat right on the bamboo skewers over a bed of brown rice. This meal goes great with Cucumber Salad.

Nutrition Facts
Amount Per Serving
Total Fat g
Saturated Fat g
Monounsaturated Fat g
Polyunsaturated Fat g
Trans Fat g
Cholesterol g
Sodium mg
Potassium mg
Total Carbohydrate g
Dietary Fiber g
Sugars g
Protein g
* These values were kindly provided by the recipe submitter. John Stone Fitness LLC is not responsible for errors or omissions.

Recipe submitted by John Stone

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