Satay chicken skewers with coconut rice and a fresh cucumber summer salsa

I love the creamy, nutty, spicy goodness of satay and this cheat's version is quick and versatile. Use it as a marinade, sauce or a base for a creamy curry and enjoy the bright flavours of Asia!

Prep time: 20 mins
Cook time: 45 mins


Satay sauce:

  • 4 tbs natural smooth 100% peanut butter (no sugar or salt)
  • 2 tbs Siriacha hot sauce
  • 2 cloves garlic
  • 1 tsp ground turmeric
  • juice of 1 lime
  • 2 tbsp fish sauce
  • 2 tbsp water
  • 500gms chicken tenderloins

Coconut rice:

  • 1 cup basmati rice, rinsed
  • ¾ cup light coconut milk
  • ¾ cup salt reduced chicken stock

Cucumber Salsa:

  • 1 Lebanese cucumber diced
  • 1 tomato seeded & diced
  • 1 spring onion finely chopped
  • 1 red chilli finely chopped
  • 1 handful coriander stalks finely diced and leaves reserved
  • 1 lime juiced
  • 1 tbs olive oil
  • 1 tsp fish sauce


  1. In a blender bowl add the peanut butter, hot sauce, garlic, turmeric, lime, fish sauce and water. Blend well until you get a smooth sauce, add more water if the mixture is too thick.
  2. Coat the chicken with half of the sauce and put the rest of the sauce to the side. 
  3. Thread the chicken onto skewers and set aside.
  4. Add your rice, coconut milk and stock to a saucepan, bring to the boil and then reduce it to a simmer covered for 12 mins until all the liquid is absorbed. 
  5. Meanwhile add all your salsa ingredients to a bowl and fold gently to mix and mingle the flavors.
  6. On a hot chargrill or BBQ, grill your skewers for four – five minutes on each side until done. Rest for five minutes under tinfoil.
  7. To serve spoon some yummy coconut rice onto a plate, add a few skewers, top with remaining satay sauce and salsa. Enjoy!
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