Satay with Peanut Curry Sauce

a couple weekends ago Matt and I spent in Montreal, one of my favourite cities to escape to, in summer and EVEN in the winter!  While there we went to Atwater Market, a great market btw, and snacked on some chicken satay from the Satay Brothers vendor in the market.  They were so tasty I decided to make my own at home!

Here’s a couple photos of Satay Brother’s stand and the yummy satay we ate, with a beer of course!

Back at home I bought chicken thighs and removed the bones and skin before cutting into strips and marinating in brown sugar, soy sauce, canola oil, garlic, sesame oil and pepper.  I threaded the chicken on skewers…

and grilled for about 5 minutes and flipped to cook another 5 minutes.

I made a peanut curry dipping sauce by heating a sauce pan with oil and adding garlic….

a minute later adding scallions…

Two minutes later adding peanut butter and curry paste.  I stirred until smooth and cooked for a minute.

Then I added brown sugar and water, stirred and let it simmer for 3 minutes.

I served the chicken with the dipping sauce.

Why I love this meal: That sauce is like NO other I have ever tasted before! Such a great and unique flavour! And this recipe is so low maintenance AND cooks quickly! Another great one for a busy weeknight, and VERY unexpected for a busy weeknight dinner!

Chicken Satay
  1. 1 pound boneless skinless chicken thighs, cut into half inch strips
  2. 2 TB brown sugar
  3. 2 TB soy sauce
  4. 1 TB canola oil
  5. 1 clove garlic, minced
  6. 1 tsp sesame oil
  7. Black pepper, to taste
  1. Place chicken in a ziplock bag.
  2. In a bowl mix the rest of the ingredients and add them to the bag with the chicken.
  3. Seal the bag, mix the chicken and marinade together and refrigerate for at least one hour, up to 24 hours.
  4. Heat bbq and soak bamboo skewers in water. Once grill is hot thread chicken strips onto the skewers, 2 to 3 strips of chicken per skewer. Grill for 5 minutes, flip and grill another 5-7 minutes until chicken is cooked through.
  5. Serve with dipping sauce, recipe follows.
  1. Serves 2 as a main course, 4-6 as an appetizer
Cooking with Rosemary
Peanut Curry Dipping Sauce
  1. 1 TB canola oil
  2. 2 cloves garlic, minced
  3. 2 scallions, finely chopped
  4. 2 1/2 TB chunky peanut butter
  5. 1 1/2 TB green curry paste
  6. 1 TB brown sugar
  7. 1/3 cup cold water
  1. Heat oil in a small sauce Pam over medium low heat. Add garlic and cook for 1 minute. Add scallions and cook for 2 minutes stirring frequently. Add peanut butter and curry paste. Stir until smooth and then cook for 1 minute. Add brown sugar and water, bring to simmer for 3 minutes.
  2. Remove from heat and serve with satay.
  1. Sauce can be made a few days ahead of time. Refrigerate and bring to room temperature before using.
Cooking with Rosemary

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