Your online resource

for all things culinary

HOME Search this Site All Recipes Special Sections Articles &  Resources Kitchen Equipment Food & Health Growing Food Directories

Missing an Ingredient ?


Thai Chicken Sates    HT   HD   Thai    45mins

Serves 4     Hot   Poultry  Nuts   Spices  Hors d'oeuvre  Appetizer    Starter  Gluten Wheat Dairy Free   Eggless  



For the Thai Peanut sauce

100g/4oz Desiccated Coconut

100g/4oz Salted Peanuts

½ teasp Turmeric

½ teasp Curry Powder

¼  teasp Cayenne

2 tbsp Sugar

1 teasp Lemon Juice

Other Ingredients

4 Skinless Chicken Breasts

1 tbsp Curry Powder

½   teasp Coriander Powder

¼    teasp Turmeric

A pinch of Cayenne





1. Cut the chicken lengthways into 5mm/¼ inch thick slices. Place the chicken strips in a bowl and add the curry, coriander, turmeric, cayenne pepper and salt.


2 . Wet your hands and gently knead the spices into the meat, adding 5 ml/1 teasp each of peanut oil and water to help work the spice mixture in. Knead again. Cover the bowl and-leave for 2 hours.


3. To make Thai peanut sauce, put the desiccated coconut in a bowl and add 300ml/10 fl. oz. water. Mix well then strain the coconut through a fine sieve, pressing the coconut milk into a bowl with a wooden spoon.


4. Grind the peanuts coarsely. Add the turmeric, curry, cayenne pepper and sugar to the coconut milk and cook over a medium heat, stirring, until the sauce comes to the boil. Reduce the heat to low and add the ground peanuts Continue to cook, stirring constantly, for 2 minutes. Add the lemon juice and salt, to taste. Remove the sauce from the heat and cool.


5. Preheat the grill. Thread 8 thin metal or bamboo skewers with the chicken. The skewer enters the meat 2-3 times, like a needle threading through cloth.


6. Brush the chicken sates with peanut oil and grill 10-14 in from the heat, turning frequently, until the sates are cooked through: 4-6 minutes on each side.


7 . Serve 2 skewers per person. Garnish each plate with the Thai peanut sauce.


More Hors d'oeuvre Recipes  |  What's in Season 




 Follow us  


Key techniques required to make this recipe

Chop to – To cut into pieces of approximately the same size.
Boil  - To bring a liquid to boiling temperature and to maintain it throughout the cooking time

Sauté  - The cooking of food in a small amount of fat, preferably in a single layer, until it browns and softens. It is important not to overfill the pan.


Freezing/Make ahead


Tips, Options and Substitutions


Main equipment required to make this Recipe


Chopping Knife


Wooden or Plastic Spoon

Related Recipes and Information

Other Hors d'oeuvre recipes

More fish Hors d'oeuvre Recipes

More Vegetarian Hors d'oeuvre


 Sign up for Free E-mailings

For lots of great kitchen equipment

Still not found what you're looking for?


Try our search facility. Type in your main ingredient (s) or what you have available and allow us to whisk you up a recipe in seconds!



About Us  |  Contact Us  |    Private Privacy  |   Media Resources  |  Links  |  Sitemap  |  Printing Recipes  |   Abbreviations on this site  


This Web Site was designed and created by Copyright © 2000 to date [Recipes4us] All rights reserved.

 Some Photos ©