Chicken Satay with Peanut Sauce

Ingredient Spotlight

Full-fat coconut milk

A thick, creamy liquid made from grated coconut flesh and water; widely used in Southeast Asian, South Asian, and Caribbean cuisines for curries, soups, and desserts. It has a rich, slightly sweet coconut aroma and a fatty, silky mouthfeel that adds body and flavor. You can find it canned or in cartons at mainstream supermarkets and Asian grocery stores. If you need a substitute, use coconut cream diluted with water, or for non-coconut options use a mix of heavy cream and a little coconut extract (or full-fat dairy cream if coconut flavor isn’t essential).

Ingredient Spotlight

Soy sauce (or tamari)

Soy sauce is a salty fermented condiment of East Asian origin; tamari is a Japanese-style soy sauce that’s typically darker, richer, less salty, and often lower in wheat (so it’s a common gluten-free alternative). Tamari has a slightly deeper umami flavor and less sharpness than regular soy sauce. Both are widely available in supermarkets and Asian markets; good substitutes include regular soy sauce, coconut aminos, or liquid aminos if you need a gluten-free or milder option.

Ingredient Spotlight

Bamboo skewers (soaked 30 minutes)

Thin pointed sticks made from split bamboo used to thread meats, vegetables, or tofu for grilling or broiling—common in Southeast Asian and Middle Eastern street foods and home cooking. They’re soaked before cooking to prevent burning and to keep food moist. You can buy them in the grilling or produce aisle of grocery stores, Asian markets, or kitchen supply shops. If you don’t have them, use metal skewers, wide flat metal or wooden skewers (soak wooden ones similarly), or cook ingredients on a grill basket or sheet instead.