Epic Peanut Satay


Peanut satay is one of those go-to staple dishes I have to try whenever I head out and it’s on the menu. Recently I’ve had delicious satays from both Tok Tok and Hot Hot Asian Eatery, both are creamy with a splash of chilli and oh-so-nutty. This weekend I had the one billionth attempt at making my own and nailed it. Hello, peanut satay addiction!
This peanut satay is so good you’ll want to lick the bowl clean, well we did anyway. The changing of seasons here has me wishing for a South East Asian getaway and 30-degree heat. Plus, life’s been fairly busy with some upcoming decisions and moving parts so a holiday is well in need. Oh, it was great to spend a lazy afternoon inside experimenting in the kitchen and relaxing to How I Met Your Mother reruns with wine! My kind of autumn night to be honest.

Next time you’re craving peanutty-goodness be sure to whip up this satay and serve with chicken skewers! It’s bound to go down an absolute treat. Be sure to tag me @theoraeats if you end up making it as I love your creations!


Satay sauce

1T olive oil
1/2 onion, finely diced
1 fresh red chilli, sliced
2t chilli flakes
2t garlic, crushed
2t fresh ginger, grated
5t good quality peanut butter, crunchy
3T soy
1/2t fish sauce
1/4 can coconut milk/cream
1/4 lime
1-2t coconut sugar (brown sugar works fine too)
2T coriander stalks, chopped
Chicken skewers, chopped peanut, fresh coriander and rice to serve

  1. Saute the onion, garlic, ginger and fresh chilli over medium heat until the onion is translucent.
  2. Add the peanut butter, soy, fish sauce and coconut milk (2T at a time) and mix until combined. Let simmer for 5-10 minutes. Continue adding coconut milk until happy with the consistency*
  3. Add the coriander stalks, lime and coconut sugar to taste.
  4. Serve with skewers, rice, fresh coriander and enjoy.

*I’d like to think this satay could be thinned into a stir-fry sauce by adding more coconut milk. Will keep you updated when I next try it!

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