Spring Chicken Satay Skewers

Spring Chicken Satay Skewers

Prep time: 15 mins   Cook time: 20 mins   Serves: 10 Satays

Bring one of the most popular Asian appetisers to life at home with our Spring Chicken satay recipe. Bursting with authentic flavours, these satay skewers make the perfect snack or can be easily made into a filling meal!


  • 1 Can Coconut Milk
  • 10 Skewers 
  • 1 Lime – chop into wedges
  • Sliced Red Chilli 
  • Chopped Chives

For the Marinade:

  • 1 Pack Heck Spring Chicken Chipolatas
  • 1 tbsp curry powder 
  • 1 tsp white sugar
  • 2 tsp red curry paste 
  • 1 tsp salt

For the Thai Peanut Sauce:

  • 2 tbsp red curry paste 
  • 180g peanut butter
  •  50g white sugar
  • 2 tsp dark soy sauce 
  • 1 tsp salt
  • 2 tbsp cider vinegar 


  1. Make the marinade by mixing curry powder, white sugar, red curry paste and salt. Mix together with the chicken and ¼ cup coconut milk and set aside for 20 minutes. (Whilst 20 minutes is fine the longer you leave the sausage to soak up the marinade, for example overnight the better)
  2. Soak the skewers in water for 2 hours to avoid them from burning whilst cooking the sausages
  3. Skewer the marinated sausages and place them into them oven at 200 degrees for 20-25 minutes
  4. Add the remaining coconut milk with the peanut sauce ingredients (red curry paste, peanut butter, white sugar, dark soy sauce, salt and cider vinegar) in a saucepan over medium-low heat, simmer for 5 minutes. Add water as necessary to get the desired sauce consistency
  5. Serve on a bed of rice with lime wedges, chopped chilli and chives and the Thai peanut dipping sauce


Nutritional Information Per 100g Per 2 Skewers
Energy 1154kJ/278kcal 2112kJ/508kcal
Fat 19g 35g
of which Saturates 9.2g 17g
Carbohydrate 11g 21g
of which Sugars 9.1g 17g
Protein 14g 26g
Salt 1.2g 2.2g