Chicken thighs marinated in coconut milk and curry then grilled on skewers, served with a creamy peanut sauce — a fragrant, protein-rich, low-carb Southeast Asian dish.
Satay is a beloved grilled skewer dish from Southeast Asia — chicken marinated in coconut milk and curry, served with a rich peanut sauce.
High in protein and low in carbs, with a warm, aromatic flavour.
Whisk together the coconut milk, fish sauce, soy sauce, red curry paste, curry powder, sugar, lemon juice, and oil until you have a smooth, fragrant marinade.
Toss the chicken strips in the marinade until fully coated, then leave to marinate for at least 30 minutes so the flavours soak in. Marinating both tenderises the chicken and deepens the taste.
Gradually whisk the hot water into the peanut butter until smooth, then stir in the lemon juice, garlic, ginger, and soy sauce. The hot water makes the sauce pourable and silky.
Thread the chicken strips onto skewers and grill over medium-high heat for 5–6 minutes per side until cooked through (74°C) with lightly charred edges.
Serve the satay skewers with the peanut sauce and a refreshing cucumber salad. A fragrant, rich, balanced Asian dish.
The glycemic index (GI) measures how quickly a food raises blood sugar, while the glycemic load (GL) measures how much a full serving raises it. Together they give the complete picture.
A low value (≤55) means a gradual rise in blood sugar — the most suitable range for diabetes and insulin resistance.
Glycemic load reflects the impact of the full serving. To lower it: take half a serving, or pair the recipe with a source of protein and fiber.
* Percent Daily Values are based on a 2,000-calorie diet per FDA food-label reference values — your daily needs may be higher or lower. Values are derived from the recipe's ingredients via the USDA database.
The most common problems when preparing Chicken Satay with Peanut Sauce, and how to fix them:
The heat was too high or it cooked too long. Grill over medium-high heat for a set time and let it rest for a few minutes before cutting so the juices return.
The pan was not hot enough or the surface was wet. Heat the grill pan well and pat the surface dry — do not move the piece before the marks have formed.
Insufficient salt or seasoning. Season well and taste, then add a fresh herb or a squeeze of lemon to lift all the flavours.
Three days in an airtight container after cooling. Reheat until piping hot before serving.
One to two months in individual portions. Thaw in the fridge before reheating.
Prepare and cut the ingredients ahead and store in the fridge — assembly and cooking takes only minutes at serving time.
Over gentle heat with a splash of water, or in a moderate oven until heated through. Do not leave out of the fridge for more than two hours [2].
| Original Ingredient | Tested Substitute | Ratio | Flavor Difference |
|---|---|---|---|
| Chicken | Turkey or firm tofu | Same weight | A leaner or plant-based alternative |
| Oil/fat | Extra-virgin olive oil | Same quantity | Monounsaturated fats better suited to heart health |
| Salt | Herbs, spices, and lemon juice | To taste | Reduces sodium while keeping plenty of flavour |
| Servings | Ratio |
|---|---|
| 2 (single × 2) | half the amounts |
| 4 (base) | amounts as written |
| 6 (family) | 1.5 times the amounts |
| 8 (hosting) | double the amounts |
The peanut sauce is rich in protein and healthy fats but also high in calories, so use it in moderation. The chicken is high in protein, and the coconut milk adds flavour — keep portions sensible.
The EEINA app saves your favorite recipes, calculates them from their real ingredients, and shows your daily numbers toward your goal. Try it free now.
