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Thai Coconut Chicken & Satay Sauce

Thai Coconut Chicken and Satay Sauce

If I had to name my all time Top 5 favourite foods, then satay sauce would definitely be on that list.

This recipe is so easy as we’ve already marinated the chicken breast and cut it like a schnitzel so it will cook within 10-12 minutes.  Most of this recipe can be done simultaneously so you can have dinner on the table in about 20 minutes.  It will be even faster if you’ve pre-cooked your rice and sauce.


Satay Sauce:

  • 130g raw cashews
  • 6 garlic cloves, peeled
  • 4cm piece of fresh ginger, peeled
  • 1 red chilli, remove seeds
  • 1 tbsp olive oil
  • 40g Tamari
  • 40g Rice Vinegar
  • 1 tbsp chicken stock paste (homemade in Thermomix so just find a suitable substitute)
  • 400ml coconut cream
  • 2 cups chicken broth (homemade and kept in freezer for things like this)


  • Put rice onto cook as per your chosen cooking method.
  • To cook the chicken you can fry in a pan or I like to bake in the oven so I can make the sauce at the same time.  Just lay the chicken breast on your roasting tray and cook for 10 minutes at 180C.  Once done, remove dish from oven and turn over chicken breast to sear the other side.  Leave in pan whilst you continue to prepare other ingredients.
  • For the satay sauce, add all ingredients except coconut cream and broth to your Thermomix or blender and blend for about 30 seconds until you have a paste like consistency.
  • Add your coconut cream and broth and cook for 5 minutes at 90 degrees.  If using a blender, transfer to a saucepan and simmer for 5 minutes.  This sauce is nice and runny so it will be soaked up by the rice.
  • Place rice into a bowl, top with your cooked chicken breast, add greens and pour over as much satay sauce as you desire.

TIP: Put extra sauce into jars and into the freezer so you have it ready for next time.


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