The first time I made sate padang in my kitchen, I was completely unprepared for how fragrant the sauce would become as it thickened. The spices bloomed in coconut milk, turning it into a golden curry-like gravy that clings to each skewer. Unlike the sweet soy versions such as Sate Madura, this West Sumatran satay leans towards the savoury and spicy end of the Indonesian spectrum. It’s full-bodied, earthy, and a little fiery, which makes it wonderfully warming on a cool evening.
The satay starts with beef, slow-cooked until tender before being grilled and drenched in a thick spiced sauce. The mix of turmeric, lemongrass, galangal, and coriander creates a base that feels both comforting and bold. It’s not a quick recipe, but the results are absolutely worth the wait. I usually prepare the sauce while the meat marinates, so everything comes together just as the grill hits its stride.
If you’ve tried Sate Ayam, you’ll notice how sate padang feels heartier and almost stew-like. It’s perfect for anyone who loves the flavour of Indonesian beef rendang but wants the texture of satay. I often serve it with the Indonesian Satay BBQ Platter for variety, or pair it with Sate Kambing with tamarind glaze to bring in more layers of spice. You can explore more regional styles in my 10 Indonesian Satay Recipes.
The Character of Sate Padang
This dish is known for its thick curried sauce that coats grilled meat like a velvet blanket. The key is to extract as much flavour as possible from the spice paste before adding coconut milk. It’s not just a sauce, it’s the soul of the dish, and when done right it transforms even simple skewers into something deeply satisfying.
Ingredients (serves 4)
- 500 g beef brisket or flank, cut into 3 cm cubes
- 2 tablespoons oil
- 3 shallots, chopped
- 3 cloves garlic, minced
- 2 cm piece galangal, sliced
- 2 stalks lemongrass, bruised
- 2 teaspoons turmeric powder
- 1 teaspoon coriander seeds, ground
- 1 teaspoon cumin powder
- ½ teaspoon chili powder
- 400 ml coconut milk
- 200 ml beef stock
- 1 tablespoon rice flour
- ½ teaspoon salt
- 1 tablespoon palm sugar
Ingredient Notes
Beef brisket gives the best results because it stays tender even after long simmering. You can also use flank or blade cuts, as they hold up well to both boiling and grilling. Coconut milk thickens the sauce and softens the spices, creating that creamy texture typical of sate padang.
Rice flour is the secret to the sauce’s smooth consistency. It replaces the usual peanut base found in other satays, turning the sauce into a thickened curry. The palm sugar provides sweetness without overpowering the spices, helping everything balance beautifully.
Equipment Needed
You’ll need a large saucepan for simmering the beef and a grill or griddle pan to finish it. The sauce needs steady, gentle heat to thicken properly, so a heavy-bottomed pan is ideal. A wooden spoon is helpful for stirring as the rice flour thickens the mixture. If using bamboo skewers, soak them in water before grilling. Metal skewers are easier if you’re grilling multiple batches and don’t want to worry about burning.
Instructions
Boil the beef in water for 30 minutes until just tender, then drain and set aside. Blend shallots, garlic, galangal, turmeric, coriander, cumin, and chili powder into a smooth paste. Heat oil in a pan, add the spice paste, and fry gently for five minutes until fragrant.
Add coconut milk and beef stock, stir well, and bring to a gentle simmer. Dissolve rice flour in a small amount of water and stir into the sauce. Add palm sugar and salt, then continue cooking until thickened and glossy. Grill the beef skewers over high heat for a few minutes per side, then serve immediately with warm sauce poured over the top.
Grill and Sauce Technique
The best sate padang balances charred meat with creamy sauce. Grill the beef quickly to create smoky edges without drying it out. The sauce should be ladled hot over the top, never used as a marinade, to keep its bright yellow colour. To thicken the sauce properly, avoid high heat once you’ve added the coconut milk. The goal is a silky texture, not a split mixture. Constant stirring ensures even cooking and a lovely glossy finish.
What to Serve with This Recipe
Sate padang is best with steamed rice, a crisp salad or compressed rice cakes, which soak up the sauce beautifully. A side of blanched bean sprouts adds crunch and freshness against the rich curry flavours. I sometimes serve it alongside Sate Lilit with turmeric and galangal for a lighter counterpoint. The contrast of beef and fish satay makes for a really satisfying mix of textures and spices.
Wine and Beer Pairings
Try a Gewürztraminer with this dish. Its aromatic profile stands up well to the curry spices and creamy coconut milk. A Viognier also works, with its subtle floral notes complementing the lemongrass and galangal. For beer, go for a malty amber ale. It brings warmth without bitterness and supports the sauce’s richness. A light lager will work too if you prefer something crisp and refreshing after each bite.
FAQ: Common Questions About Sate Padang
Why is the sauce yellow?
The vibrant colour comes from turmeric and coconut milk. It’s one of the defining traits of sate padang.
Can I use chicken instead of beef?
Yes, though it cooks much faster. Use thighs and reduce simmering time to keep them tender.
What’s the purpose of rice flour in the sauce?
It helps thicken the sauce without changing the flavour. You can use cornflour if you don’t have rice flour.
How spicy is sate padang?
It’s medium heat by Indonesian standards, but you can adjust the chili powder to taste.
Tips for Success with Curried Satay Sauce
Use freshly ground spices if you can, as they release oils that give the sauce its depth. Frying the paste long enough before adding coconut milk is essential. It develops a richer, more rounded flavour and keeps the sauce from tasting raw. Once the beef is grilled, pour the sauce immediately while both are hot. This helps it cling better to the meat. The key is timing, not speed. Let the sauce take its time thickening until it coats the spoon.
Recipe Variation Suggestions
For a richer sauce, add a few tablespoons of roasted ground peanuts to the mix. It gives an extra nutty undertone that pairs well with the spiced beef. You can also replace beef with lamb for deeper flavour. If you prefer a lighter meal, use tofu or tempeh instead. The curried sauce works beautifully with plant-based proteins and keeps the same balance of spice and creaminess.
Storage and Reheating: Curried Beef Satay
Store leftovers in an airtight container in the fridge for up to three days. Reheat gently in a pan with a splash of water to loosen the sauce. The texture returns beautifully when stirred over low heat. If freezing, separate the sauce and meat before storage for best results. Avoid microwaving as the coconut milk can split. Always reheat slowly until the sauce is smooth again.
Nutrition Information
Beef satay is high in protein and iron, while turmeric and galangal support digestion and have anti-inflammatory properties. Coconut milk adds healthy fats and gives slow energy release, making this dish hearty but balanced. For dietary adaptations, use lean beef or tofu for lower fat content. The recipe is naturally dairy-free and gluten-free when using certified gluten-free soy products.
Sate Padang – West Sumatran Satay with Curried Sauce
Ingredients
- 500 g beef brisket or flank cut into 3 cm cubes
- 2 tbsp oil
- 3 shallots chopped
- 3 cloves garlic minced
- 2 cm galangal piece, sliced
- 2 stalks lemongrass bruised
- 2 tsp turmeric powder
- 1 tsp coriander seeds ground
- 1 tsp cumin powder
- ½ tsp chili powder
- 400 ml coconut milk
- 200 ml beef stock
- 1 tbsp rice flour
- ½ tsp salt
- 1 tbsp palm sugar
Instructions
- Boil the beef in water for 30 minutes until just tender, then drain and set aside. Blend shallots, garlic, galangal, turmeric, coriander, cumin, and chili powder into a smooth paste. Heat oil in a pan, add the spice paste, and fry gently for five minutes until fragrant.
- Add coconut milk and beef stock, stir well, and bring to a gentle simmer. Dissolve rice flour in a small amount of water and stir into the sauce. Add palm sugar and salt, then continue cooking until thickened and glossy. Grill the beef skewers over high heat for a few minutes per side, then serve immediately with warm sauce poured over the top.