Thursday, August 11, 2011

The Best Chicken Satay Recipe

There are many times when browsing the web I find answers via pop up letting me know that they have the solution to my search. But instead of clicking the link I go "meh, I'll look elsewhere." Silly of me I know but I do it anyway and I do it frequently.

However, one secret that most people may or may not realise is that when it comes to advice on Thai food,'s writer Darlene Anne Schmidt contributes pretty authentic Thai recipes. I've tried a couple of Thai dishes from other sites, that will not be mentioned, but every time I try her recipes through, they turn out delicious and the flavors are just as I have remembered it when I used to live in Thailand. 

So without further delay, if you wish to make a mean Chicken Satay, visit her post. I followed all her instructions except for the portion of chicken meat used. But the flavors are there and it was a hit with my family. 

If peanut sauce is too much for you or you want to try something else, below is a recipe I came up with that worked well with the mildly spicy satays:

Creamy Cilantro Dip

1 cup of Greek Yogurt
1/2 cup of finely chopped Cilantro
2 tablespoons of lemon juice 
1/2 teaspoon of lemon zest
Salt and Pepper to taste
  • Mix all ingredients together. Add salt and pepper to taste. Adjust ingredients according to your liking if the listed amount is not what you prefer.
  • Refrigerate for about 30 minutes. Give the dip a little stir before you serve it. This satay also goes exceptionally well with cold cucumbers or Thai Cucumber Salad.
Kob Koon Kah, Darlene and Thank you for reading this post today. Happy Thursday Y'all!


  1. Hmmm.. this looks really good. We'll have to try it. Although, I'll probably substitute cucumber for the cilantro in the dip. I don't do cilantro. Not a fan of eating things that taste like soap. :)