| | |

Satay Chicken with Satay Sauce

Black plate with sticks of chicken satay stacked on it.

I guess we do things quite differently here in Australia at Christmas. Well, we try to do all the traditional stuff, so it feels like Christmas, but it’s difficult sometimes because IT’S USUALLY REALLY HOT!

A banner ad for our YouTube channel.
YouTube channel @becstable Hit SUBSCRIBE and stay up to date 🙂

I don’t know about you, but I remember when I was a child sitting at the dinner table looking at all the wonderful food my Mum had cooked for us on Christmas day, turkey, ham, roast veg, plum pudding with brandy custard. Arrrgh it would have been much nicer to eat if we weren’t all perspiring so much.

This year I asked the kids what they wanted on Christmas day, and they said, “let’s do the traditional”. Urrrgh, really, what turkey? “No, your Orange and Tamarind Beef”. ??? I realised then, that I do things quite differently than my Mum. The last time I cooked Turkey was when we had a play with a Turducken; fun but messy, and better when cooked separately, I think.

Anyway, I digress; I’m actually talking about Christmas Eve now. The kids all stayed over, which I love because watching the grandkids wake up on Christmas morning is such a joy. I decided to make Bahn Mi rolls. We all love it; it’s nice and fresh.

Instead of having pork in the roll as we often do, I thought Satay Chicken skewers would be great. And they were! Yum.

White plate with a Bahn Mi roll filled with Asian salad veg and satay chicken.
Satay chicken in Bahn Mi roll

Here are some tips before you start.

  • Use chicken thigh fillets; you will have less of an issue with overcooking and drying out, compared with chicken breast.
  • Cut the chicken into even-sized chunks, and don’t overload your skewer. You want them to cook evenly.
  • Before I start anything, I take my skewers (if wooden) and put them in a tray of water. You want them in water for at least 30 minutes before you pop them on a BBQ; this will help prevent your skewer from burning.
  • You can either make the satay sauce I’ve listed below and use some of that as a marinade or sprinkle over an (Asian style) mild curry powder and allow it to rest in the fridge for at least an hour (but preferably overnight).
  • I make my own spice blends; I used my Malay Curry Blend for the chicken marinade this time.
  • Because I had already baked the Bahn Mi and wanted to get everything done fast, I used my new vacuum sealer container to marinate the chicken fast. We would do this in a restaurant that I worked in; as an awesome idea to push flavour into food in a hurry. It worked really well. Just leave the chicken in the fridge (under vacuum) for 30 minutes while organising everything else.
  • I have a couple of recipes for Satay. One completely from scratch, but I like the one below for home, because it’s quick and easy. When doing it from scratch, I would be using pretty much everything from that Maesri red curry paste tin anyway, so its a great time saver by avoiding finding all the separate ingredients.
Black plate with sticks of chicken satay stacked on it.

Satay Sauce using red curry paste

4.20 from 5 votes

5 stars tells us you love the recipe

becs-table.com.au
This quick, easy Satay Sauce can be easily made in a Thermomix. I often cook off my chicken in the Air Fryer for a quick, easy meal or when we have guests, and need to cook up a lot the BBQ's is the go.
Prep Time 5 minutes
Total Time 5 minutes
Difficulty Easy
Course Sauce
Cuisine Asian
Servings 4 or more
Method Thermomix

Equipment

  • 1 Thermomix
  • 1 Air fryer (optional)

Ingredients
  

Instructions
 

  • Add the roasted peanuts and brown sugar to the TM bowl, blitz 10 seconds/speed 8
  • Using a spatula lift and scrape down the mix then weigh the curry paste, fish sauce sesame oil and 100g of coconut cream into the TM bowl and set for 10 seconds/speed 5
  • Taste then add enough lime juice to give it some "zing" and if it needs more salt add a touch more fish sauce. Don't go crazy though, it's powerful stuff. ?

Notes

Of course, you could make this one step easier again by leaving out the roasted peanut and brown sugar and replacing them with your favourite Peanut butter.  But personally, I think its better without this shortcut.
I want it a little hotter; rather than adding too much red paste, I’d go with siracha.  That will give you heat and won’t upset the balance of flavours too much.  😉
 

3 Comments

4.20 from 5 votes (3 ratings without comment)

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating