Cooking in

Squamish · the Sea to Sky

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 reach1of 5 in Squamish

One shipped · four not yet within reach.

How the 5 are reached

Shipped to you: 1 · palm sugar
Not yet within reach: 4 · coconut milk, tamarind paste, ground coriander, aleppo pepper

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

Your own market

120g

roasted peanuts

unsalted, finely ground

Your own market

60ml

coconut milk

Origin · Sri Lankan coconut (Coconut Research Institute of Sri Lanka), Sri LankaNot yet within reach of Squamish · each reach is counted

20ml

tamarind paste

Not yet within reach of Squamish · each reach is counted

15ml

fish sauce

Your own market

10g

palm sugar

Origin · IndonesiaShipped to you · Wismettac →

3 cloves

garlic

minced

Your own market

shallot

minced

Your own market

1 tsp

ground coriander

Not yet within reach of Squamish · each reach is counted

1 tsp

ground cumin

Your own market

½ tsp

Aleppo pepper

Not yet within reach of Squamish · each reach is counted

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 Squamish →

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.

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