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Chicken with satay sauce

A wonderful Thai classic made low-carb. Very popular with kids because of the sweetness from the peanuts.


  • 700 g chicken thighs
  • 1 tbsp fresh ginger, minced
  • 1 tsp turmeric
  • 1 tbsp coriander seed
  • 3 tbsp coconut oil or olive oil
  • ½ tsp salt

Satay sauce

  • 400 g coconut cream or coconut milk
  • 1 red chili pepper, deseeded and finely chopped
  • 1 garlic clove, finely chopped
  • 60 ml tamari soy sauce
  • 8 tbsp peanut butter


  1. Cut the chicken into bite-size pieces and place in a bowl or a plastic bag.
  2. Mix ginger, turmeric, coriander and oil in a small bowl. Pour over the chicken and let marinate for 5-10 minutes.
  3. While the chicken is marinating, mix the ingredients to the satay sauce in a small saucepan and bring to a boil.
  4. Let simmer on low heat for 5–10 minutes until the sauce is of desired consistency. Pepper to taste and keep warm.
  5. Heat a wok pan or a large frying pan and sauté the chicken. Salt and lower the heat to medium and fry a few more minutes until the chicken is thoroughly cooked. You can also tread the chicken pieces on a skewer and grill in the oven or barbecue them.
  6. Serve the sauce and chicken with crushed peanuts. Boiled broccoli will go well with this dish.