All the Thai-style satay flavour you love — salty, sweet, spicy, and umami — without the peanuts! This easy, protein-rich dish uses Aussie-grown sunflower seeds blitzed into a creamy seed butter for a wholesome twist on a classic.
Time: 40 mins (plus 2 hrs marinating)
Serves: 4
Pepo Product: Sunflower Seeds
Dietary: Gluten Free, Peanut Free
Ingredients
For the Marinade
- 750 g chicken thighs or mixed vegetables/tofu
- ¼ tin (100 ml) coconut milk
- 1 tbsp curry powder
- 1 tbsp red curry paste
- 1 tsp salt
- 1 tsp sugar
- Juice of ½ lime
For the Satay Sauce
- 3 tbsp sunflower seed butter*
- 2 tbsp sugar
- 2 tbsp red curry paste
- 1 tbsp soy sauce
- 1 tbsp fish sauce or coconut aminos
- 1 tbsp apple cider vinegar
- Juice of ½ lime
- ¾ tin (300 ml) coconut milk
- ½ cup water
- To Serve
-
Fresh coriander, sliced red chilli & lime wedges
*To make sunflower seed butter: toast sunflower seeds, then blitz with a drizzle of oil and pinch of salt until smooth and creamy.
Method
- Cut chicken or vegetables into 3 cm pieces.
- Combine marinade ingredients; add chicken/veg. Chill 2 hrs or overnight.
- Thread onto skewers.
- Warm all sauce ingredients except water until smooth.
- Add water to reach thick, pourable consistency.
- Heat 1½ tbsp sunflower oil in a pan.
- Cook skewers 3–5 mins each side.
- Serve with satay sauce, coriander, chilli & lime.
🌿 Vegetarian Tip:
Swap chicken for tofu, zucchini, and capsicum, use coconut aminos instead of fish sauce, and you’ve got a rich vegan-friendly satay bursting with flavour