Comments on: Easy Chicken Satay with "Real" Peanut Sauce

By: Pailin Chongchitnant

Pailin Chongchitnant — Wed, 14 May 2025 18:59:26 +0000

In reply to Jen.

Hi Jen, the tamarind block is not generally referred to as "tamarind paste," and it is usually not called for directly in recipes, including mine. So for all my recipes (and most other Thai recipes) the tamarind paste called for is one that's either store bought and ready to use as a liquid, or if you have the pulp, then it has to be diluted first. I have a recipe for how to make tamarind paste from pulp here. https://hot-thai-kitchen.com/making-tamarind-paste/

By: Jen

Jen — Tue, 29 Apr 2025 15:19:38 +0000

I read your section on tamarind paste and I have the block. You state that the paste needs to be diluted with water and then strained. When you list it in an ingredient in a recipe does the quantity refer to the amount of paste prior to diluting and straining? It would be helpful to know how much water to add to paste and a bit more clarity around the quantity- whether it's the undiluted paste or after dilution with water. Thanks so much!

By: David Kay

David Kay — Thu, 13 Mar 2025 20:04:01 +0000

This is fantastic! The whole "there's no law that requires you to put the chicken on a skewer" is genius...we're going to be having satay more often.

By: Peter

Peter — Thu, 30 Jan 2025 16:33:34 +0000

Very nice to see a real recipe for peanut sauce without peanut butter. 🙂 I will definitely make this! I only have one concern though. Could you please at least use Celsius scale too? Because we are more people in the world using the Celsius scale than Fahrenheit. Only the US use Fahrenheit scale... The rest of the world have shifted to Metric scale and Celsius a long time ago.

By: Georgie

Georgie — Wed, 15 Jan 2025 15:56:11 +0000

In reply to J.

Hi Pailin,
I am eager to try this with tofu. How would I go about doing that?
Thanks 🙂

By: Emma Kershaw

Emma Kershaw — Thu, 12 Dec 2024 10:16:36 +0000

Hi how long does the satay sauce last, and can I freeze it? I am trying to get ahead on party food for various different events over the holidays!
Thank you

By: Doug

Doug — Sun, 22 Sep 2024 22:11:58 +0000

Chicken Satay was really good. I made Satay sauce like recipe said and it
was very good, but took a lot longer than I expected it too. I know you suggest
making tamarind paste-which I did, but next time I will probably
just buy a jar of it. A lot of time, and I didn't feel it made it
significantly better. But a really good recipe which I will definitely
make again.

By: Tom Hilton

Tom Hilton — Thu, 22 Aug 2024 02:18:24 +0000

Can you make the marinade ahead of time with the coconut milk in it will it last in the fridge before I use it Ta

By: J

Mon, 12 Aug 2024 15:05:41 +0000

I tried this recipe tonight, I was inspired by a local food truck in my rural town and it had the most incredible peanut sauce which led me on a hunt for a recipe. I don't usually cook or eat due to my mental health but this recipe was fantastic. Simple to follow and I was surprised to find all the ingredients in a nearby town! I think I'll reduce the amount of tamarind paste next time to my taste but absolutely fantastic!

By: Pailin Chongchitnant

Pailin Chongchitnant — Wed, 19 Jun 2024 04:51:36 +0000

In reply to Eileen. Thanks! You can use evaporated milk :)

By: Eileen

Eileen — Wed, 12 Jun 2024 12:03:26 +0000

I love your recipes BUT I do not use any type of coconut products for health reasons. What would be a good substitute?Thank you

By: Pailin Chongchitnant

Pailin Chongchitnant — Sun, 09 Jun 2024 00:02:36 +0000

In reply to Carol Genty. Yes, it will be fine.

By: Pailin Chongchitnant

Pailin Chongchitnant — Sun, 09 Jun 2024 00:01:59 +0000

In reply to Katy Ionis. If you used the correct amounts as provided, it shouldn't be runny and as you can see in the video tutorial it doesn't take that long to get it to be thick. My guess is that you might have mismeasured something, either too little peanuts or too much coconut milk.

By: Ash

Ash — Thu, 06 Jun 2024 17:20:43 +0000

Thank you 🙏 so very much for the amazing recipes that you post. They are delicious. May I please ask you: since Thai people consume a lot of coconut milk and oil, how come their cholesterol doesn’t get high? Mine got very high and my doctor told me to not consume any. I am on paleo healthy diet and Thai food is extremely healthy.

By: Katy Ionis

Katy Ionis — Sun, 02 Jun 2024 22:31:39 +0000

Made this for a birthday party and it was a hit. Chicken was so flavorful and tender - I used thighs and cooked on an outdoor propane grill. The only issue I had with the recipe was the peanut sauce was too runny compared to your video. I cooked it for a long time (at least 30 minutes) to try and reduce it but it was still pretty runny. Very tasty, and spicy, but wish it were a bit thicker - maybe I should do less coconut milk next time?

By: Carol Genty

Carol Genty — Sun, 02 Jun 2024 17:42:00 +0000

I dont have coriander seeds. Will it still be ok if left out?

By: Elsa Zamparelli

Elsa Zamparelli — Tue, 28 May 2024 01:50:13 +0000

I followed the recipe. It was good but the peanut sauce did not look like your picture. It was too much tamarind (2 Tbsp) it was more brown. 1 Tbls would have done it instead of 2. I have cooked a lot of your recipes and always great. Own the Sabai book, it is the best!!
Your YouTube videos are watched daily by me!

By: Bill W

Bill W — Fri, 10 May 2024 21:01:41 +0000

Perfect end to a hot summer day. Prep in air conditioning and cook outside on grill (love no skewers) as the evening cools a little. Quick, easy and absolutely delicious.
Breast vs. thigh, no contest - thigh
Serve with any salad you like and the wine of choice (I go with Riesling).