This Thai satay sauce, packed with red curry paste and bold flavors, is the perfect dip for grilled skewers.

This crunchy chopped salad by Donal Skehan is a tasty little light supper or zesty side dish, dressed in an easy satay-style sauce. It's a robust salad that keeps well so it's great for lunch ...

This satay sauce can be tossed through a stir fry or served alongside crumbed chicken, rice and salad as a satay katsu mash-up. Alternatively, cool the sauce and use as a dip with summer or spring ...

Mix well and cook on medium heat. Stir the sauce while cooking. Turn off the heat when the sauce is slightly thickened. It takes about 10-15 minutes. Take out the marinated chicken from the ...

Singapore and Thailand, classic satay is marinated, skewered and grilled meat that’s served with a rich peanut dipping sauce. Recipes vary across cuisines, but ingredients like lime juice ...

You can find satay in Thailand, Malaysia ... The marinade and peanut sauce also go well with other types of meat, especially lamb and pork; choose tender cuts to substitute for the chicken.

1 tablespoon (15 ml) sweet soy sauce 1 tablespoon (12 g) brown sugar packed 1 tablespoon (15 g) Thai red curry paste 1 pinch salt For garnish: 2 tablespoons chopped peanuts lime wedges, cilantro ...

There’s nam prik pao, a sweet-salty-spicy-sour Thai chili condiment that maximizes the flavor of practically anything it touches, and prik nam pla, a fish sauce-focused sauce that’s packed with umami ...

Add the coconut milk, and bring to a boil. Stir in the peanuts, and season with soy sauce. Cut the chicken into strips 1 inch wide, 3 to 4 inches long, and at least 1⁄4 inch thick, and thread ...