When I want Indonesian satay flavours without fuss, I make this simple marinade. It’s creamy from coconut milk, aromatic with garlic and shallots, and lightly sweetened by palm sugar. It’s the same mixture I use as a base for many of my satay recipes, whether for chicken, beef, or tofu. The smell alone—coconut mingling with coriander and tamarind—is enough to lift my mood while it simmers gently on the stove.
This marinade came about after testing countless versions for my Sate Ayam and Balinese Pork Satay. I wanted something that would suit any protein, even vegetables or tempeh, without needing complicated ingredients. It’s now the one I reach for when I’m short on time but still want that balance of sweetness, spice, and depth that defines Indonesian BBQ.
It’s particularly handy for prepping a quick weeknight dinner, but it also stars on a mixed grill like my Indonesian Satay BBQ Platter. The marinade caramelises beautifully, giving a golden crust on whatever you’re cooking. I’ve also used it to coat roasted vegetables—it turns humble aubergine or cauliflower into something special. You can find more ideas for pairing and variations in my 10 Indonesian Satay Recipes.
The Beauty of a Versatile Satay Marinade
The secret to a great satay lies in its balance. Coconut milk softens the heat of chili, palm sugar rounds out the saltiness, and tamarind adds brightness. This combination suits almost everything: meat, fish, tofu, even grilled mushrooms.
Ingredients (makes enough for 600 g of protein)
- 150 ml thick coconut milk
- 2 cloves garlic, minced
- 3 shallots, finely chopped
- 1 teaspoon ground coriander
- ½ teaspoon turmeric powder
- 1 tablespoon palm sugar, grated
- 1 tablespoon tamarind juice
- 1 tablespoon kecap manis
- 1 teaspoon salt
- 1 tablespoon vegetable oil
- Optional: ½ teaspoon chili paste for mild heat
Ingredient Notes
Use full-fat coconut milk for richness. Light versions can work but tend to separate under heat. Palm sugar gives a smoky sweetness that complements soy and tamarind perfectly. If you can’t find it, dark brown sugar is an acceptable substitute. Kecap manis adds depth and colour. The molasses-like sweetness helps the marinade caramelise on the grill, giving that signature glossy finish.
Equipment Needed
A blender or mortar and pestle is helpful for creating a smooth paste, though finely chopping by hand works too. You’ll also need a mixing bowl and a small whisk to combine the liquids evenly. If you’re making a large batch, a small saucepan lets you warm the mixture gently for a few minutes, which helps the flavours meld. It’s optional but makes the final result even richer.
Instructions
Combine garlic, shallots, coriander, turmeric, palm sugar, tamarind juice, kecap manis, salt, and oil in a bowl. Stir in the coconut milk until smooth and well blended. If you want more spice, add chili paste.
Use the marinade immediately or store it in the fridge for up to three days. Coat your choice of protein—chicken, beef, tofu, or vegetables—and let it marinate for at least two hours before cooking. Grill or roast until golden and lightly charred.
Marination and Cooking Tips
Always let the protein come to room temperature before grilling. Cold meat can cause the coconut milk to curdle when it hits the heat. Turn the skewers often to build up layers of caramelisation without burning. If using the marinade for vegetables or tofu, reduce marinating time to one hour so the flavours don’t overpower the more delicate ingredients.
What to Serve with This Marinade
This marinade works with nearly any of my other satay dishes. Brush it over Sate Lilit for extra richness, or use it to baste Sate Madura for a glossy finish. It also doubles as a base for a quick dipping sauce: just simmer the leftover marinade for five minutes and add a spoonful of ground peanuts for texture.
Wine and Beer Pairings
A Sauvignon Blanc pairs perfectly with the coconut and tamarind, cutting through the richness while keeping things fresh. A lightly oaked Chardonnay works well too, echoing the creamy texture of the sauce. For beer, a light pilsner keeps it refreshing, while a wheat beer adds a soft fruitiness that pairs beautifully with the palm sugar’s caramel notes.
FAQ: Common Questions About Satay Marinade
Can I make the marinade ahead of time?
Yes, it keeps well in the fridge for up to three days. Stir before using as the coconut milk may separate slightly.
Can I freeze it?
You can freeze it for up to one month. Thaw in the fridge overnight and whisk before use.
How do I thicken it for dipping?
Simmer it gently until it reduces, or add a small spoon of ground peanuts for a creamier texture.
Can I make it without kecap manis?
Yes, mix soy sauce with a teaspoon of molasses or honey for a quick substitute.
Tips for Success with Coconut Palm Sugar Marinade
Don’t rush the marination. Even a couple of hours makes a difference, but overnight gives you full depth of flavour. Always pat the protein dry before grilling to avoid steaming and achieve the perfect char. Taste the marinade before using it. The balance of sweet, sour, and salt can vary depending on the tamarind and sugar you use. Adjust it to your liking—it should taste rich but bright.
Recipe Variation Suggestions
For a spicier edge, blend in a few fresh red chilies. For a more aromatic version, add a spoon of grated lemongrass or a pinch of crushed kaffir lime leaves. You can also turn it into a peanut marinade by stirring in a few tablespoons of roasted ground peanuts. It becomes thicker and works beautifully for oven-roasted skewers.
Storage and Reheating: Coconut Palm Sugar Satay Marinade
Store in a glass jar in the fridge for up to three days. Shake or stir before using. To reheat, warm gently in a saucepan until smooth—never boil, as that can split the coconut milk. If frozen, thaw overnight and whisk briefly before using. Avoid microwaving directly as it can cause uneven heating.
Nutrition Information
This easy satay marinade is rich in healthy fats from coconut and full of antioxidants from turmeric and tamarind. It’s naturally dairy-free, gluten-free, and vegan, making it one of the most flexible bases for Indonesian-style cooking. For lighter diets, use half coconut milk and half water for a thinner, lower-fat version without losing its characteristic depth of flavour.
Easy Satay Marinade with Coconut Milk and Palm Sugar
Ingredients
- 150 ml thick coconut milk
- 2 cloves garlic minced
- 3 shallots finely chopped
- 1 tsp ground coriander
- ½ tsp turmeric powder
- 1 tbsp palm sugar grated
- 1 tbsp tamarind juice
- 1 tbsp kecap manis
- 1 tsp salt
- 1 tbsp vegetable oil
Optional: ½ teaspoon chili paste for mild heat
Instructions
- Combine garlic, shallots, coriander, turmeric, palm sugar, tamarind juice, kecap manis, salt, and oil in a bowl. Stir in the coconut milk until smooth and well blended. If you want more spice, add chili paste.
- Use the marinade immediately or store it in the fridge for up to three days. Coat your choice of protein—chicken, beef, tofu, or vegetables—and let it marinate for at least two hours before cooking. Grill or roast until golden and lightly charred.