(No Ratings Yet)
Loading...Singapore hawker-style chicken satay features turmeric-and-lemongrass marinated skewers grilled over high heat and served with a chunky, coconut-rich peanut sauce. The dish is a beloved street staple paired with cucumber, raw onion, and compressed rice cakes for a satisfying balance of smoky, sweet, and fiery flavors.
Prep Time25 mins
Cook Time15 mins
Total Time40 mins
Servings4
Yield4 servings
Nutrition Facts
Per serving (estimated)
- 680 kcalCalories
- 36 gFat
- 8 gSaturated Fat
- 42 gCarbs
- 5 gFiber
- 12 gSugar
- 41 gProtein
- 780 mgSodium
- 720 mgPotassium
- 90 mgCalcium
- 4 mgIron
- 18 mgVitamin C
- 95 mcgVitamin A
Ingredients
For the marinade and skewers
- 1.5 lb boneless skinless chicken thighs, cut into 1-inch strips
- 1.5 tbsp ground turmeric
- 1 tbsp ground coriander
- 1 tsp ground cumin
- 4 stalks lemongrass, very finely minced
- 6 shallots, peeled and grated
- 4 cloves garlic, grated
- 1 tbsp grated fresh ginger
- 2 tbsp palm sugar, grated
- 3 tbsp light soy sauce
- 1 tbsp tamarind paste
- 1/2 cup thick coconut milk
- 1.5 tsp fine sea salt
- 12 bamboo skewers, soaked in water for 30 minutes
For the spicy peanut sauce
- 1.5 cups roasted unsalted peanuts, coarsely pounded
- 1 cup thick coconut milk
- 3 tbsp vegetable oil
- 6 dried red chilies, soaked and chopped
- 2 tbsp dried shrimp, rinsed and chopped
- 3 stalks lemongrass, white parts only, smashed
- 2 shallots, finely sliced
- 3 cloves garlic, chopped
- 1 tsp grated galangal
- 2 tbsp palm sugar
- 1 tbsp tamarind paste
- 1 tsp fine sea salt
- 2 kaffir lime leaves, torn
For serving
- 2 ketupat (compressed rice cakes), cubed
- 1 large cucumber, sliced into thick half-moons
- 1 small red onion, cut into wedges
- Lime wedges
Directions
- Combine turmeric, coriander, cumin, minced lemongrass, shallots, garlic, ginger, palm sugar, soy sauce, tamarind, coconut milk, and salt in a large bowl; whisk until smooth.
- Add the chicken strips and toss well to coat. Cover and refrigerate for at least 2 hours, preferably 4, to allow the spices to penetrate.
- While the chicken marinates, make the peanut sauce: heat oil in a small saucepan over medium heat and sauté dried chilies, dried shrimp, lemongrass, shallots, garlic, and galangal for 4-5 minutes until fragrant and lightly golden.
- Stir in the pounded peanuts, coconut milk, palm sugar, tamarind, salt, and kaffir lime leaves. Simmer gently for 8-10 minutes, stirring occasionally, until thickened. The sauce should remain chunky; set aside and keep warm.
- Thread 4-5 pieces of marinated chicken onto each soaked bamboo skewer, threading in an accordion fold so the pieces lay flat against the skewer.
- Prepare a charcoal grill or heat a grill pan over medium-high heat. Grill the satay skewers for 8-12 minutes total, turning every 1-2 minutes and basting occasionally with any remaining marinade, until lightly charred and cooked through (internal temperature 165°F).
- Arrange the skewers on a banana-lined platter with cucumber slices, raw onion wedges, and cubes of ketupat. Serve immediately with the warm peanut sauce and lime wedges on the side.
- Encourage diners to dip the satay into the sauce, then take a bite of cucumber and onion between skewers to cut through the richness.
Cook’s Notes
- For an authentic smoky aroma, use real charcoal briquettes rather than a gas grill; the smoldering fat dripping onto hot coals creates Singapore hawker-style fragrance.
- Do not over-grind the peanuts; the sauce should retain coarse, crunchy texture rather than becoming smooth like Thai peanut sauce.
- Always soak bamboo skewers in water for at least 30 minutes before grilling to prevent them from burning or splintering.
- Cut chicken against the grain into uniform 1-inch pieces so they cook evenly and stay tender on the hot grill.
- Adjust the chili quantity in the peanut sauce to taste; Singapore hawker versions range from mildly spicy to fiery depending on the stall.
