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Thai Premium Satay Sauce

Thai Premium Satay Sauce

Bold Comfort, Beautifully Balanced

Crafted in small batches, this rich and velvety satay sauce delivers roasted nut depth with savoury Thai character.

Designed for versatility, it pairs effortlessly with grilled meats and vegetables, elevates skewers and noodle bowls, and adds luxurious body to stir fries. It also makes a distinctive, flavour-forward pizza base.

For a lighter, silkier consistency, blend with coconut cream and serve as a drizzle or dipping sauce.

Vegetarian | Dairy-Free | Gluten-Free
Contains Nuts

$15.00 NZD
$15.00 NZD
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Thai Premium Satay Sauce
Thai Premium Satay Sauce
Thai Premium Satay Sauce
$15.00/ea		 $0.00
$15.00/ea $0.00
Recipe
Shopping List ⌄

Shopping List

  • 500 g chicken breast, cut into bite-sized pieces
  • 360 g coconut cream
  • 30 g oyster sauce
  • 14 g turmeric powder
  • 7 g baking soda
  • 10 g fresh lemongrass, very finely minced
  • 6 g fresh galangal, very finely minced
  • 20 g cooking oil
  • 20 bamboo skewers
  • 160 g water
  • 45 g white vinegar
  • ~350 g sugar
  • 25 g salt
  • 1 medium–large red capsicum, small diced (approx. 5 mm)
  • 1 cucumber, partially peeled in stripes and diced
  • 1 medium–large red onion, finely diced
  • Envy Thai Satay Sauce, to serve
Instant Pickle ⌄

Instant Pickle - Ingredients

  • 160g water
  • 320g sugar
  • 15g salt
  • 45g white vinegar
  • 1 medium/large red capsicum, small dice (approx. 5mm)
  • 1 cucumber, partially peeled in stripes and small dice
  • 1 medium/large red onion, finely diced


Method

  1. Combine water, sugar and salt in a saucepan.
  2. Bring gently to a slow boil (do not stir aggressively) until sugar is fully dissolved.
  3. Remove from heat and stir in the white vinegar.
  4. Allow the liquid to cool completely.
  5. Add the diced vegetables and refrigerate until ready to serve.
Chicken Skewers ⌄

Chicken Skewer - Ingredients

  • 500g chicken breast, cut into bite-sized pieces
  • 360g coconut cream
  • 30g oyster sauce
  • 12g sugar
  • 10g salt
  • 14g turmeric powder
  • 7g baking soda
  • 10g fresh lemongrass, very finely minced
  • 6g fresh galangal, very finely minced
  • 20 bamboo skewers
  • 20g cooking oil
  • Envy Thai Satay Sauce, to serve


Method

  1. Soak bamboo skewers in warm water for 15–20 minutes.
  2. Finely mince the lemongrass and galangal until almost paste-like.
  3. Combine chicken, coconut cream, oyster sauce, sugar, salt, turmeric, baking soda and aromatics. Mix thoroughly to coat evenly.
  4. Cover and refrigerate for 1–2 hours to marinate.
  5. Thread chicken pieces onto skewers.
  6. Grill or pan-fry over medium heat, turning occasionally, until caramelised and cooked through.
  7. Serve generously coated with Envy Thai Satay Sauce.
Serving Suggestions ⌄

Serving & Plating

Arrange the grilled chicken satay skewers on a warm platter or shallow bowl. Spoon a little peanut satay sauce over the skewers and serve the rest in a small dipping bowl.

Add a small bowl of Thai cucumber pickle (Ajad) alongside for freshness and acidity.

Finish with:

  • crushed roasted peanuts
  • fresh coriander leaves
  • sliced red chilli
  • lime wedges

Serve immediately while the skewers are hot.