Bali peanut satay

Peanut satay - Four chicken skewers, bowls of salad and peanut sauce and lime wedges on a white plate of chicken
This Indonesian Peanut Satay sauce is a tasty and slightly spicy peanut sauce. It is usually served with chicken or prawn skewers, cooked on a grill.

Prep Time 20 minutes
Cook Time 20 minutes
Marinating time 30 minutes
Total Time 1 hour 10 minutes
Course Appetiser, Dinner, Lunch
Cuisine Indonesian
Servings 4 people


For the marinade

  • 3 cloves garlic
  • 1 shallot or small onion
  • 1 tbsp oil
  • ½ tsp cumin powder
  • 1 tsp coriander powder
  • 1 tsp tamarind paste
  • ¼ tsp turmeric powder
  • pinch salt and pepper

For the peanut sauce

  • 200 g peanuts
  • 1 tbsp cooking oil peanut, canola, vegetable
  • 2 cloves garlic
  • 1 chili optional
  • ½ tsp shrimp paste optional
  • 1 tsp tamarind paste
  • 1 tbsp palm sugar all Asian grocers stock palm sugar
  • pinch salt
  • ½ cup water
  • 2 tsp vegetable oil
  • 2 tsp ketcap manis
  • 1 tsp fresh lime juice
  • ¼ cup unsalted roasted peanuts buy crushed or chop your own

To serve

  • salad
  • lime wedges
  • sliced shallots/scallions


For the marinade

  • Blend all the marinade ingredients, set aside.

Peanut sauce

  • Blend all the ingredients for the peanut sauce except the chopped roasted peanuts in a food processor until smooth and just runny. Add more water if too thick. Then cook over a medium heat until gently boiling - boil for 3 minutes and then taste.
  • Use ketcap manis or palm sugar to make it sweeter. Adjust salt and lime to taste. When ready, stir through chopped peanuts for the texture.

Chicken satay

  • Dice the chicken into 2-3 cm chunks.
  • In a bowl massage the marinade into the chicken and leave for at least 30 minutes. Overnight is best if you have time.
  • Skewer chicken pieces onto bamboo skewers.
  • Using a griddle pan (or on the bbq), cook the chicken over medium heat to ensure it is cooked right through before browning.
  • Serve the chicken satay with the peanut sauce, shallots, side salad, rice and more lime wedges.


Recipe courtesy of Rose and Jim Ken from and part of their Indonesian recipe collection.
Fresh tip: Taste, taste, taste! Adjust the sweetness, saltiness and sourness according to your taste.
Keyword dairy free, keto, low carb
Tried this recipe?Let us know how it was!

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