Cooking in

Port Coquitlam · Metro Vancouver

Nearest city · Vancouver Change

Thai · Thailand

Satay with Peanut Sauce

Thai satay is marinated chicken or pork skewers grilled over charcoal, served with peanut sauce and ajat (cucumber relish). The marinade is turmeric-forward — the bright yellow colour is the defining visual. The peanut sauce is cooked, thick, and peanut-forward with red curry paste and coconut milk. This is not peanut butter thinned with hot water — it is a sauce that starts with a paste bloom and builds from there.

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Serves4 (8 skewers)

Total30 min

Within reach9of 10 in Port Coquitlam

Nine in town · one not yet within reach.

How the 10 are reached

In town: 9 · chicken breast, coconut milk, tamarind paste, fish sauce, palm sugar, garlic, shallot, ground cumin, aleppo pepper
Not yet within reach: 1 · ground coriander

Cook

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The Market List

The benchmark for each ingredient, and who stocks it near you. Tap a stockist to go straight to the product.

500g

chicken breast

cut into 2cm cubes

In town · Tesfa Farms · Langley →

120g

roasted peanuts

unsalted, finely ground

Your own market

60ml

coconut milk

Origin · Sri Lankan coconut (Coconut Research Institute of Sri Lanka), Sri LankaIn town · Jeya Brothers · Vancouver →

20ml

tamarind paste

In town · IGA Stores of BC · Vancouver → · also Jeya Brothers · Vancouver, Granville Island Spice Co. · Vancouver · 1 more

15ml

fish sauce

In town · Bosa Foods · Vancouver →

10g

palm sugar

Origin · IndonesiaIn town · Wismettac · Vancouver → · also Jeya Brothers · Vancouver, SGC Food Distributors · Vancouver

3 cloves

garlic

minced

In town · Bosa Foods · Vancouver →

shallot

minced

In town · Bosa Foods · Vancouver →

1 tsp

ground coriander

Not yet within reach of Port Coquitlam · each reach is counted

1 tsp

ground cumin

In town · Bosa Foods · Vancouver →

½ tsp

Aleppo pepper

In town · Atkinson's of Vancouver · Vancouver →

Within reach counts in town, delivered, shipped and the nearest city. A staple counts once it has a local seller. Charted from each shop's own pages; not yet vouched by a cook who shops here.

The larder of Port Coquitlam →

Each tap is counted, so the stockist sees the demand Provenance sends them.

The Method

Thread chicken cubes onto 8 wooden skewers (pre-soaked 30 minutes) and set aside.

Blend ground peanuts with coconut milk, tamarind paste, fish sauce, palm sugar, garlic, shallot, coriander, cumin, and Aleppo pepper until smooth.

From the canon — Fresh coconut milk — extracted from freshly grated coconut flesh rather than purchased in a can — and the technique of 'cracking' it: heating the thick, fat-… Coconut Milk: Cracking, Frying, Reducing →

Reserve 150ml peanut sauce for serving; coat skewers with remaining sauce and let sit 5 minutes.

Heat a cast-iron grill pan or barbecue to medium-high; grill skewers 3–4 minutes per side until chicken is cooked through and edges char lightly.

Rest skewers 2 minutes on a warm plate.

Warm reserved peanut sauce gently in a small pan; do not boil.

Serve skewers with warm peanut sauce and lime wedges.

III

Sensory Tests

◇Where it lives or dies. The moment where satay lives or dies is the charcoal temperature — the skewers should be cooked over glowing coals, not flame. Flame chars the marinade immediately, leaving the inside raw. Coals provide radiant heat that cooks through while developing the caramelised turmeric exterior. The correct colour of finished satay is deep gold with darker caramelised patches — not charred black.

Pillar IV

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