Thai Chicken Satay with Peanut Sauce Recipe - A Spicy Perspective (2024)

FAQs

Is Satay Sauce meant to be spicy? ›

Satay sauce should be a little spicy, but nothing too crazy! It does contain chilli but it is a more mild heat. The perfect Thai satay should be a blend of sweet, savoury, spicy and nutty. It's one of the pillars when it comes to condiments in Thai cuisine, and it's one of my personal favourites!

Although commonly associated with Thai cuisine, peanut sauce actually originated in Indonesia (source). What Americans know as peanut sauce is more commonly referred to as satay sauce (or bumbu kacang) in Indonesia, because it's most often served with the popular Indonesian dish, satay (skewered, grilled meats).

Satay herbs and spices consist of paprika, onion, garlic, mace, ginger and chilli. Of course, salt and pepper are also present in the mixture. You add 15 grams of spices per kilo of meat.

The Chinese take out version of Chicken in Satay Sauce is quite different from Malaysian, Thai and Indonesian Satay Sauce. It's less coconut-y and less peanut-y (are they real words??), doesn't have bits of crushed peanuts in the sauce, and has a stronger flavour from satay seasoning.

Carrots, broccoli, cucumbers, red peppers, and snow peas are just some of the vegetables that taste great when paired with Thai Peanut Sauce. Try a unique twist with your veggies and dip Summer Rolls into the rich, peanut flavor!

It's salty, sweet, acidic and bold — a sauce like no other. For the uninitiated, Asian peanut sauce is a puree of peanuts, soy sauce, ginger, sesame, spices and often garlic, lemongrass and lime.

One of the most popular versions is Satay Madura – a satay known for its sweeter taste from the addition of Kecap Manis (a soy sauce sweetened with palm sugar). In Thailand, satay takes on a rich, pungent flavor with the inclusion of two favorite local ingredients – coconut milk & fish sauce.

Resembling a kebab, these grilled meat skewers trace their origins to Arabian culture, but have since evolved into a unique dish. Bamboo skewers are used instead of metal ones, and satay is commonly served with a variety of dipping sauces. Chicken, beef and mutton are the most common meats employed in this dish.

Thai satay is commonly made of chicken or pork and served with a pickled cucumber salad called achat. Malaysian satay is typically chicken or beef and is served with a thick peanut sauce, chopped red onion, cucumber, and little squares of compressed rice known as ketupat.

Thai food is often healthier than Chinese food. Thai food puts a focus on balance and variety. They are often light and the aromas are just as important as the taste of the food. Thai food uses less heavy sauces and oils than Chinese food uses that are healthier for you, if any oil at all.

Why is satay spicy? ›

Is satay flavour spicy? Peanut Satay Sauce can be described as mild heat, it does contain chilli so it does have a kick, however it is not as spicy as other hot sauces such as Kickin' Carolina Reaper Sauce.

Indonesia. Satay (known as sate in Indonesian and pronounced similar to the English "satay") is a widely renowned dish in almost all regions of Indonesia; it is considered the national dish and one of Indonesia's best dishes.

Satay can be served in various sauces; however, most often they are served in a combination of soy and peanut sauce.

(under different names) It is also used in some European cuisine. The key ingredient is peanuts which together with kecap (soy sauce) gives it a salty and mildly spicy taste. Many different recipes for making peanut sauces exist, which means that all these satay sauces taste differently.

The prominent ingredient of a satay sauce is peanuts, alongside soy sauce, salt, garlic, coconut, chilli, onion and lemon are added for a fragrant taste. Delicious meat skewers called Satay and its popular peanut sauce are well known in most cities around the world.

How to make Satay Sauce. In a small saucepan mix together peanut butter, soy sauce, chilli flakes, fish sauce, coconut milk, light brown sugar and ground coriander whilst heating over a medium heat. It will thicken as it approaches boiling point.