CRUNCHY AND RICH

[MOCK]® Chicken Thai Satay

Name: [MOCK]® Chicken Thai Satay
Total time: 60 min
Yield: 4 Servings
Cuisine: Plant-Based
Ingredients: ½ tsp coriander seeds; ½ tsp whole white peppercorns; 1 tsp palm sugar, plus more to taste; 2 medium cloves garlic, roughly chopped; 1.5 cm disk of ginger (about 6g), peeled and roughly chopped; 1 small shallot, ½ roughly chopped (about 12g), rest sliced for garnish; 1.25cm knob fresh turmeric, peeled, or ½ teaspoon dried turmeric powder; ½ stalk fresh lemongrass, bottom 10cm only, finely sliced after removing dry outer leaves; ½ can (213g) coconut milk, divided; Kosher salt; 4 [MOCK]® Chicken Fillets , defrosted; 40g shelled peanuts; ½ tbsp palm or light brown sugar; 2 small cloves garlic; 1 tbsp light soy sauce; 1 tbsp vegan Thai red or Massaman curry paste; ½ tablespoon tamarind concentrate; 1 tbsp vegetable oil; Dry chilli flakes, to taste (optional); Cucumber wedges; Sliced shallot; Fresh coriander and/or Thai basil leaves; Fresh lime wedges

22 November, 2025

Whilst Thailand and Malaysia both claim satay to be native, this dish originated in Java, Indonesia. It was inspired by the kebabs of the Indian traders, but it's true origin is the Middle East. In Thailand, pork is more commonly used, and satay was developed using local spices of lemongrass, galangal and coconut, and cooked over coals. Internationally, chicken satay has gained significant popularity. Our [MOCK]® Chicken Fillet makes the perfect ingredient to recreate a delicious meat-free version of this South East Asian favourite snack.

4 Servings

60 minutes

Ingredients

Marinade

½ tsp coriander seeds
½ tsp whole white peppercorns
1 tsp palm sugar, plus more to taste
2 medium cloves garlic, roughly chopped
1.5 cm disk of ginger (about 6g), peeled and roughly chopped
1 small shallot, ½ roughly chopped (about 12g), rest sliced for garnish
1.25cm knob fresh turmeric, peeled, or ½ teaspoon dried turmeric powder
½ stalk fresh lemongrass, bottom 10cm only, finely sliced after removing dry outer leaves
½ can (213g) coconut milk, divided
Kosher salt

[MOCK]® Chicken Fillet

4 [MOCK]® Chicken Fillets, defrosted

Dipping sauce

40g shelled peanuts
½ tbsp palm or light brown sugar
2 small cloves garlic
1 tbsp light soy sauce
1 tbsp vegan Thai red or Massaman curry paste
½ tablespoon tamarind concentrate
1 tbsp vegetable oil
Dry chilli flakes, to taste (optional)

Vegetables

Cucumber wedges
Sliced shallot

Garnish (optional)

Fresh coriander and/or Thai basil leaves
Fresh lime wedges

Preparation

Prepare the marinade

Toast the coriander and white pepper in a small skillet over medium heat, shaking constantly, until fragrant, about 1 minute. Powder with a mortar and pestle. Add the palm sugar, garlic, ginger, shallot, turmeric, and lemongrass, and crush to a paste. Transfer paste to a medium bowl and stir in half the coconut milk, and ½ teaspoon salt. Taste and add more salt or sugar as desired. The mixture should be quite sweet and salty.

Marinate the [MOCK]® Chicken

Slice the defrosted fillets in half, lengthwise. Combine with the marinade and toss until fully coated. Refrigerate for at least 60 minutes, up to 8 hours.

Prepare the dipping sauce

Toast peanuts on a rimmed baking sheet in a 190C oven until deep golden brown, about 5 minutes. Set to cool. Combine sugar and garlic into a smooth paste in a mortar and pestle; a food processor can be used. Add peanuts and pound into a chunky paste. Add the soy sauce, curry paste, and tamarind concentrate and mix firmly. Evenly stir in the vegetable oil. Thin out with water so it’s just pourable. Adjust heat with chile flakes, if desired.

Cook the [MOCK]® Chicken

Heat your grill to medium, and oil. Cook the marinated [MOCK]® Chicken skewers on the grill for 10-12 minutes until warm through with a nice crust outside.

Plating

Arrange your satay skewers on your platter of choice. Carefully add your fresh cucumber wedges, and sliced shallots. Garnish with fresh herbs and lime wedges. Serve with peanut dipping sauce.