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Coconut Beef Satay with Peanut Sauce

beef skewers and grilled vegetables with peanut dipping sauce

If I see a dish or drink using coconut milk on the menu, there’s a big chance I’ll be ordering it. Coconut milk possesses an almost magic-like flavor and textural quality that transposes whatever it touches into a whole other world of yum.

My family also likes to cook with coconut milk at home in our own kitchen. One of our favorite recipes is Coconut Curry Chicken Soup and another is from my friend Stephanie of fresh tart…her heavenly Beef Braised in Coconut Milk is absolutely amazing. Both of these dishes are pure comfort, and I tend to make them when the weather is cooler.

And when it’s summer, and I don’t want to heat up the house with the stove…this grilled Coconut Beef Satay with Peanut Sauce fills in oh so nicely!

The dish is filled with many of my favorite flavors, beyond the coconut milk – beef, green curry paste, cumin, peanut butter, and ginger. I like to serve the satay alongside some simply grilled veggies and pineapple slices for a light summer meal. And if I’m wanting something a bit more substantial, I’ll cook up a pot of rice. Which only means that I’ll be eating more of that peanut sauce, as it’s irresistible swirled through the rice.

Do you have a favorite summer recipe that uses coconut milk?

beef skewers and grilled vegetables with peanut dipping sauce

Coconut Beef Satay with Peanut Sauce

Yield: 4 servings
prep time: 20 minutes
cook time: 5 minutes
Additional Time: 1 hour
total time: 1 hour 25 minutes
Serve this tender, flavorful Coconut Beef Satay with creamy, savory Peanut Sauce for dipping.
5 Stars (1 Review)


Coconut Beef Satay

  • pounds beef flank or top sirloin steak, 1” to 1½” thick, and very cold
  • ¾ cup full-fat coconut milk
  • 3 tablespoons prepared Thai green curry paste (I like Thai Kitchen brand)
  • 3 tablespoons firmly packed brown sugar
  • 1 tablespoon fish sauce
  • 1 teaspoon ground cumin
  • ¼ teaspoon ground turmeric
  • kosher salt & freshly ground black pepper, to taste
  • fresh lime wedges, for squeezing over the satays before eating

Peanut Sauce

  • ½ cup creamy peanut butter (such as Jif)
  • ½ cup full-fat coconut milk
  • 2 tablespoons honey
  • 1 tablespoon toasted sesame oil
  • 2 tablespoons rice vinegar
  • 2 tablespoons soy sauce
  • 1 teaspoon chili garlic paste (add more if you like it spicy)
  • 1 tablespoon finely minced fresh ginger
  • 2 large cloves garlic, finely minced
  • finely chopped peanuts, for garnish


Coconut Beef Satay

  • Note: If using wooden skewers, soak them in water for at least 30 minutes before adding the beef. The beef should be sliced very thinly – it helps to place it in the freezer for about 30 minutes prior to slicing.
  • Slice the beef against the grain into very thin strips.
  • In a large bowl, whisk together the coconut milk, green curry paste, brown sugar, fish sauce, cumin, and turmeric. Add the beef strips and mix to coat evenly. Cover and place in refrigerator to marinate for 1 hour or overnight.
  • Thread beef strips onto skewers, winding back and forth in an S shape (should look similar to old-fashioned ribbon candy). Sprinkle with salt and pepper.
  • Heat grill to high. Make sure the grates are clean, then oil the grates. Grill the skewers, turning after the steak shows nice char marks. The thin slices of beef will not take long to cook, about 3 to 5 minutes total. Take care to not overcook.
  • Transfer skewers to a serving platter and serve with peanut sauce.

Peanut Sauce

  • In a small bowl, stir together all ingredients. If you prefer a totally smooth sauce, use an immersion blender to blend everything together. This can be made a day in advance – just store in an airtight container in the refrigerator until ready to use. Add a sprinkle of chopped peanuts over the sauce right before serving.

Nutrition Information:

Serving: 1 Calories: 720kcal Carbohydrates: 30g Protein: 50g Fat: 46g Saturated Fat: 24g Polyunsaturated Fat: 18g Cholesterol: 124mg Sodium: 1031mg Fiber: 4g Sugar: 18g
Nutrition information is automatically calculated by Spoonacular. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your own favorite calculator.
Did you make this recipe?Please leave a comment below. And share a photo on Instagram with the hashtag #afarmgirlsdabbles or tag @farmgirlsdabble!
coconut beef satay

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29 comments on “Coconut Beef Satay with Peanut Sauce”

  1. It’s my first time here and I found you via Pinterest – boy am I glad! I just made this recipe for dinner and it was a HUGE hit – including my 4 and 7 year olds who have already claimed the leftovers for lunch. Thank you for sharing such a wonderful recipe. I can’t wait to try more!

    1. So lovely to meet you – and I’m so happy your family liked this, yay!! Thanks for taking the time to come back to let me know.

    1. You would LOVE it! But, oh my, I just know you are in for many fabulous food treats over the next couple of weeks. I so wish I could taste along with you!! Love you!!

  2. I really love coconut milk too, but I forget to cook with it at home for some reason! I’ve made a Thai curry with it a few times that I love.
    These skewers look so good! Something else I don’t always make. Loving this recipe Brenda!

    1. Lovely to hear from you, Aggie. I think I’m addicted to grilling meat on sticks. At least that’s what my husband has been eluding to recently. ;)

  3. Hi! Found you through a couple websites, “Eat, Live Run” and “The Tasty Kitchen Blog”. I am a huge fan of coconut milk and have been looking for more ways to use it. This will def get a turn on our grill this summer.

  4. Mmmmm, I love coconut milk too!
    This am I woke up craving satay… and then I see this post. Coincidence? I think not.

  5. Stephanie @ Girl Versus Dough

    Just finished breakfast and my tummy already is rumbling for this! Looks super tasty.

  6. Jeremiah Ozment

    I am a foody, I love eating different food, I turned a Vegan two years back and since last two years I have been able to be a strict Vegan.

    In this period I have started taking coconut milk and trust me it tastes thousand times better than normal milk! Even I am addicted to coconut milk and dishes made out of it!

  7. OK Brenda, how did you know Greg and I were just talking Satay? We’re making the Chicken variety this weekend (tons of fresh cilantro in the garden right now!) YUM-E!

    1. Hello Ann! Will we see your family at Kevin’s wedding this weekend? I wish that those 2 family weddings didn’t overlap! :(

  8. Becca - Cookie Jar Treats

    Oh man this looks so good. Anything with a peanut sauce is good though- I’m addicted to the stuff. Whenever my family goes to this sushi/Japanese restraunt I always get something with their peanut sauce (usually Thia peanut chicken).

    I’ve only ever used coconut milk once in a dish, but it was really deliciou! I can’t remember what it was called though. I have it saved on the computer somewhere thankfully. It was an Indian dish with chicken and the sauce was like a rusty orange color.

  9. I can almost smell the wonderful flavours from these. Great recipe and I’ll be sure to try it over the summer months (quite anxious to actually)

  10. Julia {The Roasted Root}

    Yes, yes, and yes! That plate looks delicious! We cook with coconut milk fairly frequently too and I just love the flavor. Don’t get me started on peanut sauce…I could put it on everything and eat it by the spoonful. Your grilled veggies look awesome too!

  11. This looks so good. I am a big fan of coconut milk, too. I’ve been experimenting with it in ice cream, which is a nice summer treat. ;)