Chicken Satay with Peanut Curry Sauce

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sataybigBy Chef Eric Wells, of Skye LaRae’s Culinary Services, in honor of George Washington Carver


  • 2 lbs. chicken breast, cut into 1 inch strips
  • 2 tablespoons canola oil
  • 2 tablespoons soy sauce
  • 2 teaspoons tamarind paste
  • 1 lemongrass stalk, coarsely chopped
  • 2 garlic cloves, crushed
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 tablespoon fresh lime juice
  • 1 teaspoon light brown sugar
  • 12 bamboo skewers


Soak bamboo skewers in water for at least an hour.

Remove the skewers from the water and thread chicken on the skewers.

Combine the remaining ingredients in a large bowl. Pour the mixture into a food processor and blend to a paste. Transfer marinade back to the bowl.

Add the chicken skewers to the marinade and toss to coat. Cover with plastic wrap and refrigerate for at least 1 hour.

When ready to prepare, grill the skewers for about 3-5 minutes on each side or until chicken is cooked through. Set aside to rest.

Peanut Curry Sauce

  • 2 tablespoons smooth peanut butter
  • 1 cup coconut cream
  • 2 teaspoons red Thai curry paste
  • 1 tablespoon fish sauce
  • 1 tablespoon light brown sugar


Combine all the ingredients in a medium pan. Heat gently, stirring to form a smooth paste. Serve as a dipping sauce for the chicken skewers.

Yield: 6 servings

Meet Chef Wells Access All Recipes Black History Month 2013