I was absolutely obsessed with chicken satay when I was a kid. I have really been craving that peanut sauce and crispiness. So I made this creamy vegan chicken satay with rice to make a full AND plant-based meal out of a childhood favorite. The peanut satay sauce is made a bit thinner and then simmered to make it more like a curry sauce that you can serve over the “chicken” and the rice. It is so incredibly delicious! If you love peanut sauce and curries, this one is for you. Plus, it is such an easy meal to make! I used soy curls, but you can trade out those for any protein you want. Tofu would be great or even just some crispy veggies.
What You Need For This “chicken” dish:
- Soy Curls: I love Butler’s Soy Curls!
- Cornstarch: The soaked soy curls are tossed with cornstarch to coat them, so they are crispy once you sauté them.
- Coconut Cream: You want full fat or coconut cream in a can.
- Vegetable Broth: I usually get mine at Trader Joe’s.
- Peanut Butter: All good satay sauces need peanut butter.
- Soy Sauce: I used sweet soy sauce and regular soy sauce in this sauce. But you can always just double up on the regular soy sauce.
- Brown Sugar, Red Curry Paste, Garlic, Ginger, Lime Juice, Thai chilies and some oil: These are the ingredients for the rest of the sauce.
- Rice: For serving!
I really like food, so I often find myself dreaming about food I’ve made. But this creamy vegan “chicken” satay has been haunting my dreams more than normal. The thought of it literally makes me salivate. The good thing about my obsession is that this meal takes no more than 30 minutes to throw together. You can add all kinds of veggies to the side too. I love having a side of bok choy and green beans!
Why Should You Make This Plant-Based Satay?
- The sauce is so good, I could drink it.
- The crispy soy curls are the best thing with this sauce.
- This whole meal takes about 30 minutes to throw together.
- It can easily be made gluten-free!
- If you’re craving a comforting curry dish, this one really hits the spot!
Creamy Vegan “Chicken” Satay
- 6 Ounces Soy curls, I used Butler's(soaked/drained according to pkg. directions.
- A few pinches of Salt
- 1/4 Cup Cornstarch
- 1/4 Cup Vegetable oil
- 1 Can(15oz.) Coconut cream or full fat coconut milk
- 1/2 Cup Vegetable broth
- 1/4 Cup Creamy peanut butter
- 1 Tablespoon Soy sauce or Tamari for GF option
- 1 Tablespoon Sweet soy sauce(or more soy sauce)
- 1 Tablespoon Brown sugar
- 1 Tablespoon Thai red curry paste, vegan
- 1 teaspoon Grated ginger
- 1 teaspoon Grated garlic
- 1 Tablespoon Lime juice
- Pinch of Red pepper flakes
- 1 Tablespoon Peanut or sesame oil
- 1-2 Thai chilies, thinly sliced(optional)
- Steamed rice for serving
- Once you have soaked the soy curls and drained them, put them in a large mixing bowl, then sprinkle them with a few pinches of salt and the cornstarch. Toss to coat.
- Heat the vegetable oil in a large skillet on medium high.
- Add the soy curls and sauté them, reducing heat as needed, for about 10 to 15 minutes or until they are brown and crispy.
- While the soy curls sauté, make the sauce. In a medium sized mixing bowl whisk together the coconut cream, broth, peanut butter, both soy sauces, brown sugar, curry paste, ginger, garlic, lime juice and red pepper until fully combined and smooth. Set aside.
- Once the soy curls are done, remove them from the pan and put them in a large bowl.
- Then in the skillet you cooked the soy curls, heat the peanut or sesame oil on medium.
- Add the Thai chilies if using and sauté them for 1-2 minutes.
- Then pour the sauce you made into the skillet. Stirring frequently. Bring to a simmer, then reduce heat to low and simmer for 2-3 minutes. Taste and adjust seasonings.
- Now, to serve, either add the soy curls back to the skillet and toss in the sauce then serve with rice. Or add the rice and soy curls to a bowl and pour sauce over them! Serve with cilantro if desired.