Chicken Thai Satay Curry Recipe


Indonesia is thought to be the true birthplace of satay chicken but its become a very popular dish throughout Southeast Asia.  You’ll always find this dish as a starter on a Thai menu alongside Thai Fish Cakes.   This is super easy to make and also makes a great main meal at home with a sweet and spicy coleslaw salad.


  • Marinade
  • 4 skinless Chicken Breast cut into small cubes
  • 2 stalks Lemon Grass (white parts only)
  • 50g Red Onion finely chopped
  • 2 cloves Garlic
  • 1 tsp Coriander Seeds ground
  • 1 tsp Chilli Powder
  • 2 tsp Turmeric Powder
  • 1/4 cup Sugar
  • Wooden Skewers (soaked in water to stop them burning)
  • Satay ?
  • 5 tbsp(100g) Sambal Kachang Satay Sauce
  • 200 ml Coconut Cream
  • 1 tbsp Soy Sauce


  1. Bring Satay ingredients to a boil, stirring constantly.
  2. For a creamier texture, blend slightly. For milder Satay add another 50ml Coconut Cream to mixture.
  3. To make marinade, grind the lemon grass and red onion together in a food processor to make a paste.
  4. Add the coriander, chilli, turmeric and sugar and mix well. Marinate the chicken overnight.
  5. Thread the marinated chicken onto the wooden skewers.
  6. Grill or barbecue the skewer for 2-3 minutes on each side until cooked. Pour Satay over cooked chicken skewers and serve with rice and chunky cucumber.