Chicken Satay w/Peanut dipping sauce | Peri's Place For Recipes


2 teaspoons coriander seeds (toasted and ground)
2 teaspoons cumin seeds (toasted and ground)
1/4 teaspoon turmeric (ground)
2 stalks lemongrass (peeled & chopped)
1 shallot (diced)
1 tablespoon garlic (grated)
1 tablespoon ginger, grated
1 lime (juice and zest)
2 tablespoons fish sauce
2 tablespoons brown sugar
1 tablespoon oil
1 pound chicken tenders
* wooden skewers (soaked in cold water for 30 minutes)

Peanut sauce ingredients

1 tablespoon peanut oil
1 tablespoon red curry paste
1/4 cup peanut butter
1/2 cup coconut milk
3 tablespoons fish sauce
2 tablespoons lime juice
2 tablespoons brown sugar
1 tablespoon chili sauce (or to taste)
2 tablespoons peanuts roasted and chopped


  1. Mix the coriander, cumin, turmeric, lemongrass, shallot, garlic, galangal, chili, lime, fish sauce sugar and oil.
  2. Marinate the chicken in the marinade in the fridge for 1 hour to over night.
  3. Skewer the chicken and grill it until cooked and slightly charred, about 3-5 minutes per side.
  4. Serve with peanut dipping sauce

Peanut Sauce Directions
  1. Heat the oil in a pan over medium heat, add the curry and saute until fragrant, about a minute.
  2. Add everything else and simmer to thicken it a bit, about 2-3 minutes.

Good to Know

Modified from Closet Cooking