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Chicken Satay & peanut dipping sauce
Chicken Satay & peanut dipping sauce
45 mins
3 to 4

Rosa's most popular starter! The secret to our succulent and fragrant chicken is the combination of lemongrass, pandan leaves, and galangal. You won’t find this recipe anywhere. But the long list of ingredients of marinade can be scary. The trick is to make the marinade beforehand and let the meat (or tofu if you wanna make this veggie) marinate for a few hours (even better overnight) in the sauce. If you haven’t got the time, 30 minutes will do the trick as well. Once you’re ready to cook, just skewer and put them in the oven or on the BBQ, and you’ll be done in 15 minutes!

The peanut sauce recipe is another great one to make a big batch of. It will keep well in the fridge for up to 4 weeks. Did you know that it goes very well with prawn crackers too?

Recipe courtesy of
  • 500g chicken breast, cut into thin strips (for a vegetarian option, use 300-450g extra firm tofu, cut into blocks) 

For the marinade

  • 3 lemongrass stalks, chopped
  • 4 pandan leaves, chopped (available from Asian/larger supermarkets)
  • 3 tablespoons galangal, chopped (available from Asian supermarkets, leave out if you can't find it, don't replace with ginger)
  • 150ml (1⁄4 pint) coconut milk (almond milk or soya milk fora lighter version)
  • 1 teaspoon turmeric powder
  • 2 teaspoons curry powder
  • 1 tablespoon Thai fish sauce (or use a pinch of saltinstead)
  • 3 tablespoons vegetable oil
  • 1 tablespoon ground coriander seeds
  • 1 tablespoon caraway seeds (use 2 tablespoons of garammasala powder if you don’t have coriander and caraway seeds)
  • 2 tablespoons brown sugar
  • 1 tablespoon oyster sauce
  • 1 tablespoon soy sauce 

For the peanut sauce

  • 250ml coconut milk
  • 1⁄2 tablespoon Red Curry Paste (available from mostsupermarkets)
  • 1⁄2 tablespoon Massaman Curry Paste (available from mostsupermarkets, leave out if you can't find it)
  • 2 tablespoons palm sugar (available from Asian supermarkets)
  • 1 tablespoon brown sugar
  • 1 tablespoon Thai fish sauce (or soy sauce)
  • 100ml tamarind paste (optional, available from Asiansupermarkets)
  • 150g crushed roasted peanuts
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  1. Put all marinade ingredients into a blender and blitz to a smooth paste, or pound them in a pestle and mortar.
  2. Transfer the mixture to a bowl, add the chicken stripsand mix well. Marinate in the refrigerator for 30 minutes up to overnight.
  3. Place the wooden skewers in water and leave to soak for about 10 minutes before cooking. This will make it easier to skewer later on and prevent the skewers from burning.
  4. While the meat is marinating, make the peanut sauce by bringing the coconut milk to the boil in a small saucepan and cook until the oil rises to the surface
  5. Stir in the curry pastes and cook for about 30 seconds or until fully incorporated, then add the palm sugar, fish sauce, tamarind paste and the roasted peanuts.
  6. Reduce the heat to low and cook, stirring continuously, until the mixture has thickened with a smooth consistency. Set aside for serving.
  7. Preheat a grill or griddle pan until very hot. Now is a good time to skewer the meat.
  8. Place the skewers on the pan or in a tray for the oven. Cook for about 5 minutes on each side or until fully cooked. 
  9. Serve hot with the peanut sauce.

The Pass was created to help the many people now struggling to feed themselves and their families as a result of the Coronavirus pandemic. If you like or use this recipe, please consider making a small donation to Hospitality Action to help those whose livelihoods have all but disappeared.

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