Dinner,  Lunch,  Recipes

Nut-Free Paleo Chicken Satay with Sunflower Butter Dipping Sauce Recipe

nut-free paleo chicken satay

I have not eaten peanuts in over 14 years, because I had (scary) negative reactions to them. We also have a daughter who has an anaphylactic allergy to peanuts. Needless to say, we haven’t ventured into any Thai restaurants. 😉

So many people seem to love Thai food, so I’ve been curious about it! I wished SO bad I could try it, but wasn’t willing to risk peanut (or wheat) contamination. The best way to get around an obstacle like this is to just do it myself! That is how this recipe came to be–and OH MY GOODNESS it is yummy!!! If you can have regular peanut butter, you can substitute that, of course. And if you can have soy sauce, you can sub that as well (though Coconut Aminos are pretty cool!).

For all of you who have had Thai before, REAL Thai food, I need to know–does this meet your expectations? Does it taste like the food you might get at a restaurant?

Nut-Free Paleo Chicken Satay Recipe with Sunflower Butter Sauce
Recipe Type: Main Dish
Cuisine: Thai
Author: Brenda Scott
Prep time:
Cook time:
Total time:
Serves: serves 4-6
  • 1 1/2 lb chicken tenders, or chicken breast cut into strips
  • 3/4 cup coconut milk
  • 3 TB sunflower seed butter
  • 1 1/2 tsp curry powder
  • 3 cloves garlic, crushed
  • 3 tsp coconut aminos
  • wooden skewers
  • Sunflower Butter Dipping Sauce:
  • 3/4 cup coconut milk
  • 1 1/2 TB sunflower seed butter
  • 3 tsp honey
  • 1 1/2 tsp coconut aminos
  • 1 tsp curry powder
  1. Soak the skewers in water for 15 minutes or more.
  2. Combine the coconut milk, sunflower butter, curry powder, garlic and coconut aminos in a large plastic bag or a large bowl.
  3. Place the chicken in the sunflower butter mixture and toss to coat. Seal and refrigerate for 30 minutes or more.
  4. To prepare the sunflower butter sauce, place all ingredients in a small saucepan. Cook over medium-low heat for about 5 minutes, stirring frequently.
  5. Remove the sauce from the heat, pour into a bowl and refrigerate until serving.
  6. When ready to grill the chicken, place the meat on prepared skewers and grill, 3-5 minutes per side, or until done.
  7. Use a meat thermometer to check if the chicken is done. It should read 165 degrees or higher.

Share your thoughts here! Is this recipe a winner?


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