This recipe is based on the traditional Malaysian/Indonesian Satay. It’s a mild-medium flavour so if you prefer a hotter satay just add more chilli. This is also perfect as a quick sauce with noodles, vegetables and chicken.
- 150g peanuts, roasted, unsalted
- 2 garlic cloves, peeled
- 1 lemongrass stalk, cut into pieces
- 1cm fresh ginger
- 1 onion, peeled and halved
- 2 teaspoon coriander, ground
- 1 teaspoon cumin, ground
- 2 teaspoon turmeric, ground
- ½ - 1 teaspoon dried chilli flakes
- 120g peanut oil
- 30g kecap manis (sweet soy sauce)
- ½ teaspoon salt
- 2 teaspoon palm sugar (or brown sugar)
- 500-600g chicken thighs, cut into thin long strips
- wooden skewers
- Place peanuts into TM bowl and coarsely chop 6 sec / speed 6. Set aside.
- Place garlic, lemongrass, ginger, onion, coriander, cumin, turmeric, chilli flakes and oil into TM bowl and chop 3 sec / speed 5. Scrape down.
- Sauté 5 mins / Varoma / speed 1 / MC off.
- Add kecap manis, salt, palm sugar (or brown sugar) and chopped nuts and mix 10 sec / speed 2 / Reverse.
- Remove 4 tablespoons satay sauce and combine it with the chicken strips.
- Thread the chicken onto skewers and allow to marinate for min 1 hour (or overnight). Keep remaining satay sauce in fridge.
- Grill, pan fry or BBQ chicken skewers for a few minutes on each side until cooked and serve with the heated up satay sauce.
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If you have enjoyed this recipe then please consider leaving a comment. It’s always refreshing to see comments from people that have tried a recipe and found it a success or tweaked it to suit.
Thank you for this recipe it was very good!! I tried other recipes using peanut butter and after trying this I would never, ever go back to the peanut butter satay sauce recipe ever again. It was simple to make too.
Jessica thank you and that is fabulous to hear!
Yum, yum, yum!!! Made this again tonight and going to do with beef strips and vegetables, and may add a little coconut cream to make it a little runny.
Thanks Mark. A favourite here too!
Can you make the marinade in advance? Will it keep for a week in the fridge?
Kirstin, I'm not sure about one week, so to be on the safe side I would freeze it.
Love this recipe. We use the marinade as is for the chicken but add a little bit of coconut cream for the dipping sauce. Reminds me of summer.
A favourite in our house. My son loves it. We add coconut milk and serve with rice and veggies.
Hi do you think I could add coconut cream to make it more saucy. Thanks in advance
Yes definitely Katrina, you would probably have to serve it without using the skewers though.
Great recipe-thank you! It was so delicious & tastes just like the peanut 🥜 satay I get when in Bali ❤️
Awesome Bec! Thank you for letting us know! :)
I love a good peanut satay and this is the best I have ever had! Much better than takeaway!
Quick and simple to make.
That's great to hear Linda - I'm so pleased you enjoyed it! :)
Hi what's the mc?
Hi Ruth - the MC is an abbreviation for "Measuring Cup".
Thanks for recipe, I'm using the satay for pizza base, I used cashews instead of peanuts. I have some satay left over do you think I could freeze it?
Yes Lisa it sure does freeze very well! :)
Just making this now! So yummy! I needed a way to use up some left over BBQ chicken so I cooked this up, added some coconut cream at the end, took it out of the bowl, steamed some vegies in the varoma dish and then reheated the bbq chicken in the tray above it. So easy and tastes so much better than any store bought satay sauce.
Pleased to hear you enjoyed it Bree. :)
Allyson Smith says
We can't have peanuts due to allergies, but do you think if I put macadamias & macadamia oil in instead it would work?
I have heard of people being able to substitute cashew nuts for peanuts and have a similar taste. I personally haven't done it. I believe they recommend roasting/dry fry them to give them a nice flavour and you can substitute without having to change the quantity. If you do give this a go could you let me know the outcome and I can adjust recipe if need be.
Hope that helps.