Chicken Satay with Peanut Sauce

This recipe calls for coconut milk and coconut cream, the rich layer of fat that rises to the top of canned coconut milk. Do not shake the can before opening. Spoon off the layer of cream for the marinade, then stir the remaining milk and use it in the sauce.
Average Customer Rating:
3.667 out of 5
3.7
 out of 
5
(3 Reviews) 3
2 of 3(67%)reviewers would recommend this product to a friend.
Sort by Customer Reviews for Chicken Satay with Peanut Sauce
Review 1 for Chicken Satay with Peanut Sauce
1 out of 5
1 out of 5
taradorf
Irvine CA (in Orange County)
August 18, 2010
Would You Recommend? No
0points
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party dish
August 18, 2010
I made this recipe a couple of days before a party. I got everything as required even the galangal and lemongrass. It was not very smooth in texture and the sauce was ok before I added the lime juice. I would caution anyone to make it. The lemongrass may add flavor but be removed and not ground up in the dipping sauce. It was alot of work and just didn't taste good.
Review 2 for Chicken Satay with Peanut Sauce
5 out of 5
5 out of 5
MaxJobo
Washington
July 3, 2010
Would You Recommend? Yes
0points
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Sashay with this Satay!
July 3, 2010
EXCELLENT! wonderful spicy marinade makes this chicken outstanding! I substituted breast strips for some of the thigns, and if you are in a pinch, Thai Kitchen packaged peanut sauce is almost as yummy, but give this one a try.
Review 3 for Chicken Satay with Peanut Sauce
5 out of 5
5 out of 5
DoctorP
SW Florida
May 14, 2010
Would You Recommend? Yes
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Delicious even with standard ingredients
May 14, 2010
You can substitute or omit the galangal and lemon grass and it is still delicious and relatively easy to do.